菠萝蜜拿破仑| Napoleon美味好吃的做法大全，菠萝蜜拿破仑| Napoleon做法图解

工序复杂，建议找个周末做哦～
The most complicated dessert I'd ever made. Just try it at weekends!

用料  

菠萝蜜拿破仑| Napoleon的做法  

1. 将1/5黄油、盐混入面粉，水分批加入，揉成面团。放入冰箱松弛30分钟。
   Mix the flour, salt and 1/5 melted butter. Add the water in several phases, mix into incorporation; put the dough in the refrigerator for 30 minutes.

2. 用吸油纸包裹黄油，用擀面杖轻轻敲打成薄片，放入冰箱冷藏备用。
   Wrap the remaining butter with absorbent  paper, beat it lightly into thin slice; set aside in refrigerator.

3. 将蛋黄、面粉和一勺牛奶混合，搅拌均匀。
   Mix the yolk, flour and a spoon of milk together.

4. 将剩下的牛奶加热后倒入混合物中不断搅拌，再放回卢中加热。
   Heat the rest milk until boiling, pour in the mixture and stir constantly; afterwhile put it back to heat.

5. 一直加热至沸腾成粘稠的卡仕达酱；放入冰箱冷藏备用。
   Boil into thick custard sauce; cold it in refrigerator.

6. 取出面团，擀至长方形。将黄油放至中间包裹。
   Flatten the dough into rectangle; wrap the butter in the center.

7. 对折成长方形。
   Fold and flatten into rectangle again.

8. 将面团边缘向中间对折，再对折。放入冰箱松弛30分钟。
   Fold the edge in half twice. Put it in the refrigerator for 30 minutes.

9. 反复以上两步三次后，在面团上戳孔，继续放入冰箱松弛30分钟。
   Repeat last two steps for three times; make some hold in the surface, then put it back to refrigerator for at least 30 minutes.

10. 放入烤箱（200℃，20分钟），烤至表面金黄即可。
    Bake at 200C in a oven for 20 minutes.

11. 将烤好的千层酥平分为四等分。
    Divide the melaleuca into 4 pieces equally.

12. 每层挤满卡士达酱并放入菠萝蜜。
    Pack the custard sauce in every layer and put the jackfruit in.

13. 装饰后摆拍即可食用。
    Well dedicated! Can't wait to eat it.

小贴士

烤千层酥时一定要烤至层层起酥，不要被表皮骗了哦，以免像我这样烤不熟🙈
参考《113 面包甜点｜烘焙食谱》702页，第十七章，经典和现代糕点。
REFERENCE: Page 702 (Chapter 17, Classic and Mordern Cake Assembly) of Textbook 113 Advanced Bread and Pastry.