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@moneycode_22: Почему молодые больше не могут купить жильё #недвижимость #деньги #поклонение

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Wednesday 01 July 2026 09:20:00 GMT
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moneycode_22
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2026-07-02 12:10:53
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Napoleon Cake Ingredients Dough 320 g cold butter (1 1/3 cups) 420 g flour (3 1/3 cups) 1 egg 130 ml ice water (1/2 cup) 1 tsp salt 2 tbsp vinegar Cream 800 ml milk (3 1/3 cups) 200 g sugar (1 cup) 3 eggs 80 g cornstarch (2/3 cup) 2 tbsp butter 300 ml whipping cream (1 1/4 cups) ⸻ Instructions 1. In a large bowl, mix flour and salt. Add cold butter cut into small cubes and rub lightly with your hands until crumbly. Small butter pieces should remain visible. Do not overmix. 2. Make a well in the center. Add the egg, ice water, and vinegar and mix gently until just combined. Do not knead. 3. Divide the dough into 7 equal portions, shape into balls, cover, and refrigerate for 1 hour. 4. While the dough rests, cook milk, sugar, eggs, and cornstarch over low heat until thick. Remove from heat, add butter, mix smooth, cover, and chill completely. 5. Once chilled, whisk the custard with an electric mixer until smooth. In a separate bowl whip the cream to soft peaks, then gently fold the whipped cream into the custard until fully combined. 6. Roll each dough ball very thin between two lightly floured sheets of parchment paper. Freeze each sheet as you finish rolling the others. 7. Prick with a fork and bake at 200°C (395°F) for about 10 minutes, until golden and crisp. Cool completely. 8. Place one layer, spread cream on top, and repeat until all layers are used. Crumble one baked layer and use the crumbs to coat the top and sides of the cake. Refrigerate 8–12 hours before slicing. #napoleoncake #millefeuille #cake #layercake #pastry
Napoleon Cake Ingredients Dough 320 g cold butter (1 1/3 cups) 420 g flour (3 1/3 cups) 1 egg 130 ml ice water (1/2 cup) 1 tsp salt 2 tbsp vinegar Cream 800 ml milk (3 1/3 cups) 200 g sugar (1 cup) 3 eggs 80 g cornstarch (2/3 cup) 2 tbsp butter 300 ml whipping cream (1 1/4 cups) ⸻ Instructions 1. In a large bowl, mix flour and salt. Add cold butter cut into small cubes and rub lightly with your hands until crumbly. Small butter pieces should remain visible. Do not overmix. 2. Make a well in the center. Add the egg, ice water, and vinegar and mix gently until just combined. Do not knead. 3. Divide the dough into 7 equal portions, shape into balls, cover, and refrigerate for 1 hour. 4. While the dough rests, cook milk, sugar, eggs, and cornstarch over low heat until thick. Remove from heat, add butter, mix smooth, cover, and chill completely. 5. Once chilled, whisk the custard with an electric mixer until smooth. In a separate bowl whip the cream to soft peaks, then gently fold the whipped cream into the custard until fully combined. 6. Roll each dough ball very thin between two lightly floured sheets of parchment paper. Freeze each sheet as you finish rolling the others. 7. Prick with a fork and bake at 200°C (395°F) for about 10 minutes, until golden and crisp. Cool completely. 8. Place one layer, spread cream on top, and repeat until all layers are used. Crumble one baked layer and use the crumbs to coat the top and sides of the cake. Refrigerate 8–12 hours before slicing. #napoleoncake #millefeuille #cake #layercake #pastry

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