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原料
高筋麵粉: 420g, 低筋麵粉: 180g, 細糖: 30g, 雞蛋: 50g, 黃油: 36g, 鹽: 3g, 牛奶: 330g, 片狀黃油: 250g, 雞蛋: 500g, 細糖: 250g, 低筋麵粉: 270g, 泡大粉: 4g, 可可粉: 15g, 牛奶: 60g, 色拉油: 80g, 核桃仁: 適量, 葡萄乾: 適量, 糖粉: 210g, 黃油: 500g, 煉乳: 50g
步驟
1拿破崙千層酥麵皮部分製作原料
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2將高筋麵粉、低筋麵粉和細糖倒入攪拌缸內,慢速混合均勻;
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3加入雞蛋、牛奶,攪拌至無乾粉,加入黃油和鹽;
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4快速攪拌至麵糰擴張階段,取出揉圓,鬆弛5min;
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5將麵糰和片狀黃油整理成1:2的大小
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6麵糰包入片狀黃油,擀開至長寬比例1:4,四折一次;
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7鬆弛10min,再擀開比例2:3,三折兩次
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8將折好的麵糰擀製成,厚度為0.6cm的薄片,一分為二,用打孔器打孔,鋪在烤盤中;
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9放入德普烤箱中,焙烤檔170度,烤制30min;
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10取出置涼備用;
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11拿破崙千層酥蛋糕體製作原料
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12將雞蛋和細糖放置攪拌缸內,中速攪拌至細糖完全融化,改為快速
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13打至顏色乳白,篩入低筋麵粉、可可粉和泡打粉,慢速攪拌;
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14依次倒入牛奶和色拉油,混合均勻;
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15最後將核桃仁和葡萄乾放入即可;
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16倒入烤盤,快熱檔185度,烤制30min即可;
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17拿破崙千層酥奶油吉士餡製作原料
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18黃油軟化和糖粉一起攪拌打發
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19混合均勻,最後加入煉乳即可;
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20將蛋糕和起酥皮切成款12cm左右的大小,
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21錯開排列,中間抹一層醬油醬,
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22冷藏20min,取出,篩糖粉作裝飾,
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23酥香美味的拿破崙蛋糕就做好了
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