Flour is mixed with sugar and salt, butter is softened, added to the flour, water is poured in, kneaded into a smooth dough, wrapped in plastic wrap proudly, put in ice cubes to refrigerate and relax.

A smug smile appeared on the corner of Sikong Yao's mouth, and said, "Uncle, you have lived most of your life, and you must have spent most of your life making desserts, so do you know what I want to do?" ”

Roman Monet snorted and said: "You use low-gluten flour with low protein content, because the gluten is low, and the taste of the dim sum you make is relatively crispy, so you must not make a dessert such as a cake, and you also add margarine, a vegetable oil made of hydrogenated vegetable oil, which can also maintain a hard solid form at room temperature, obviously, what you want to make is puff pastry." ”

Anyone who has ever made a Portuguese egg tart will never forget its tart crust, which needs to be wrapped in a marqueline in the dough and folded repeatedly, so that there is no room for mistakes, otherwise the puff pastry will stick together, which is a very difficult thing for beginners.

However, for Sikong Yao, it was a breeze.

The production of mille-feuille puff pastry is the basis of pastries and should not be spared by anyone who loves baking, and it is not surprising that Romain Monet was able to try it on at a glance. In addition to being used in Portuguese egg tarts, mille-feuille puff pastry can also be used to make various puff pastry snacks and mille-feuille pies, which have extremely rich applications.

One of the most striking pastries in any pastry shop is the pastry made from mille-feuille pastry, which is made by coating the dough in fat and folding it repeatedly. Hundreds of layers of crust - butter - dough layers are formed.

During baking, the moisture in the dough is vaporized by high temperatures, and the dough expands under the impact of water vapor, forming a layered and crispy puff pastry.

Sikong Yao nodded and said, "That's right, it's puff pastry, and it's also a French dessert." ”

The French have always been known for their ability to eat and be good at eating, so that the exquisite French cuisine is still the best in the world, and even the ingredients are quite important, and the broth will be boiled for more than ten hours to cook the broccoli. This is at the opposite end of the spectrum and trying not to process too much of the ingredients.

For Sikong Yao. French cuisine is more in line with her style, and eating some raw food and rice at Renqian Taste House these days is almost suffocating, and it will be difficult to meet a foreigner. You have to show your hand when you say anything. to comfort yourself.

French Western cuisine has a wide selection of ingredients. For example, snails and foie gras are both delicious in French cuisine, which are carefully processed and cooked with exquisite preparation. The taste is strong and light, and there are many varieties of colors. For ingredients, French cuisine is also more particular about eating half-cooked or raw food, such as steak and leg of lamb are characterized by half-cooked and fresh tenderness, seafood oysters can also be eaten raw, and roasted wild duck can generally be eaten when it is ripe.

The variety of condiments is rare in Western cuisine. There are strict rules on what kind of dishes to use and what kind of wine to use, such as wine for clear soup, brandy for seafood, and various liqueurs or brandy for desserts. The most popular way to eat steak in French cuisine is dipping sauce. The sauce is different in the role of seasoning, the juice taste is slightly lighter, but it is easy to absorb the flavor; The sauce has a strong flavor and is not easy to taste, so it is usually dipped directly when eating. The most commonly used are English mustard and French mustard, the English mustard is light and spicy and can bring out the original flavor of the steak, and the French mustard is sour and spicy, which is appetizing.

French desserts, on the other hand, are mostly about a "roast", whether it's a playful macaron or a touching colury, what fascinates people is always the aromatic smell of its baking.

Throughout all French desserts, none of them can escape the scope of baking, and among all French desserts, there is one that can be called the most overlord, called "Napoleon pastry"!

The French regard Napoleon as a hero, but all the most outstanding things must be named Napoleon, such as desserts, ice cream, and wine, and this Napoleon pastry is recognized by the French as the absolute king of baked desserts.

As for the origin of Napoleon's crisp name, it actually has little to do with the military strategist Napoleon.

Although Madeleine is named after Chef Madeleine, this Napoleon pastry has little to do with Napoleon.

One theory is that the Chinese name "Napoleon" is derived from its English name "Napoleon", and "Napoleon" is actually a misrepresentation of "Napolitain", referring to the name of a puff pastry from the Italian city of Naples, which is still written as "Napoleon".

Interestingly, however, Napoleon, a great military strategist, also invented the best delicacy, which is the famous Royal Coffee today, and the stubborn and competitive emperor did not like the traditional sweet and creamy taste, and instead added strong brandy to the coffee, which was proud and romantic. When served, the brandy is poured on the sugar cube, and then a flame is lit, which is gorgeous and elegant, and the aroma of wine is overflowing, and it is indeed a royal style.

With a noble and romantic atmosphere, the mellow aroma of brandy, and the very charming Royal Coffee are the precious heritage that Napoleon brought to the world, and in addition, the birth of fresh cans is also related to Napoleon.

When he found that the military food that had been brought in from thousands of miles was often spoiled and rotten when it arrived, he offered a reward for keeping it fresh, and a pastry chef won the bounty on a wax-sealed glass bottle tightly wrapped in coarse cloth, and that year Napoleon was proclaimed emperor! That year, the pastry chef was hired as the royal pastry chef! That year was the beginning of the rise of French desserts!

And Napoleon, also from the hands of this man, this pastry chef once bet with people, saying that he can make a 100-layer dessert, and at that time people generally only made three-layer cakes, compared with 100 layers is too short, but Napoleon, a famous man, is short in stature.

Those who were not convinced by the ability of the pastry chef took the opportunity to make trouble, saying that the pastry chef was laughing at Napoleon's height, and that the witty pastry chef had created a hundred layers of pastry with his excellent dessert skills, which skillfully won the victory and allowed Napoleon to circulate.

After the awakened dough is stirred into a round shape and relaxed, use a rolling pin to roll the dough into a square dough, adjust the thickness of the dough to about four times the thickness of the four corners in the center, wrap it in oil and shape it to the size of the center of the dough, put it in the center of the dough, let the dough form into two layers of central skin with a layer of grease in the center, and then complete the oiled puff pastry and put it in the oven for baking.

When the mille-feuille is baked, because the whole piece of puff pastry is relatively large, it should be baked until the middle is as crispy as the outside, first bake at a high temperature of 220 degrees for about 8 minutes until the layers are fully expanded, and then turn the heat to lower the temperature to 180 degrees and bake until the puff pastry is golden, so as to ensure that the puff pastry is as crispy and layered as it is inside and out.

Roman Monet smacked his lips and said with emotion: "I underestimated you, I originally thought you would only eat, but I didn't expect it to be the first to do, there are not many people who know how to grasp the heat, and even fewer people who know how to adjust according to the actual situation, your ability is much better than those apprentices in the royal family who only know how to follow the steps." ”

Sikong Lu pursed his lips and smiled, and said, "It's better to praise me when you're done eating, so as not to use up all the compliments." ”

The production of Napoleon crisp is not complicated, its biggest feature is the "combination", although it is nothing more than composed of three familiar things, that is, mille-feuille puff pastry, chiffon cake, cream cream, but the production of Napoleon crisp can never be said to be trouble-free, to the size and thickness of the puff pastry; Only by mastering the thickness and size of the cake can you make a beautiful Napoleon pastry.

Sikong Yao is also trouble-free, the cream cream is directly stolen from Roman Monet to make the leftovers of the Koluli, and the chiffon cake is also replaced by a slice of madeleine, take a piece of baked mille-feuille and spread it on the bottom, evenly coat a layer of cream cream, then cover a slice of cake, and apply another layer of cream cream on the cake slice.

Roman Monet glanced at Sikong Yao, this is naked plagiarism, he has worked hard for most of the day, and he actually made a wedding dress for someone, in the end, Sikong Yao made a mille-feuille puff pastry at best, and the rest is made by others, can this be considered a cuisine? It can only be regarded as a delicious pile, but just the addition of mille-feuille, Madeleine, and Coroli already makes Romain Monet's heart itch in anticipation.

However, Sikong Yao was not brazen to this point, in order to make Napoleon more plump, she also made whole eggs, corn flour, and low-gluten flour mixed together, took a pot and added fresh milk, caster sugar and boiled, and then poured the corn flour together and boiled again, and finally added the cream to the pot to dissolve and mix well to make a refreshing and tender cream pudding filling, and the meringue of Koluli is as charming as twin sisters.

Spread the second piece of mille-feuille puff pastry, apply the cream cream, then spread the second slice of cake, coat the cream pudding, and finally spread the last piece of mille-feuille puff pastry, the Napoleon pastry will be roughly formed, put the whole piece of Napoleon pastry into the refrigerator freezer, refrigerate for half an hour, wait for the cream to harden and then take it out, the knife dance cold light, cut the Napoleon pastry into bite-sized sizes, and you can declare it done.

Sprinkled with a layer of powdered sugar at the end, it is even more tempting to add a lot, Rao is a leading figure in the French dessert industry, and Romain Monet also wants to praise Sikong Yao's craftsmanship.

"I have half the credit for this Napoleon pastry, so I can only give you fifty points, hahaha."

Sikong Yao also laughed, although it was only fifty points, but in this Napoleon, Madeleine and Coruli accounted for half, cream pudding and mille-feuille puff pastry accounted for half, that is to say, fifty points is Sikong Yao got a perfect score for the half of the dishes she cooked!

In other words, Romain Monet admitted that Sikong Yao's Napoleon cake was perfect!

Sikong Yao took a bite of Napoleon, it was not crisp or blooming, it was loose and smooth, the butter was fragrant, and it was praised! (To be continued......)