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Gia Dụng Diệu Huyền
Gia Dụng Diệu Huyền
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Sunday 20 September 2026 10:09:46 GMT
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Napoleon Cake Ingredients * 530g flour (about 4¼ cups) * 200g cold water (about ¾ cup + 1 tbsp) * 50g oil (about ¼ cup) * 250g butter, for laminating * 1 tbsp sugar * 1 tbsp vinegar * ½ tsp salt * Diplomat cream, for filling Instructions 1. Mix water, oil, sugar, and vinegar. Add flour and salt and mix just until combined—don’t knead. Wrap and rest at room temperature for 1 hour. 2. Roll out the dough and place the butter in the center. Butter should be pliable like the dough, not soft or melted. Enclose it completely. 3. Roll and make a double fold, then refrigerate for 20 minutes. Repeat 2 more times, chilling 20 minutes between each fold (3 folds total). Refrigerate overnight. 4. Next day, roll the dough on a floured surface, not too thin or thick. Cut into 3 equal pieces, keeping a small piece aside for crumbs. 5. Bake at 450°F for 15 minutes, then reduce to 380°F and continue baking until golden and fully cooked. Do not open the oven for the first 25 minutes. Cool completely on a rack. 6. Split each pastry into 2–3 layers. Layer with diplomat cream, then cover the top and sides with cream and reserved pastry crumbs. Refrigerate overnight before slicing. #pastry #baking #bread #homemade #dessert
Napoleon Cake Ingredients * 530g flour (about 4¼ cups) * 200g cold water (about ¾ cup + 1 tbsp) * 50g oil (about ¼ cup) * 250g butter, for laminating * 1 tbsp sugar * 1 tbsp vinegar * ½ tsp salt * Diplomat cream, for filling Instructions 1. Mix water, oil, sugar, and vinegar. Add flour and salt and mix just until combined—don’t knead. Wrap and rest at room temperature for 1 hour. 2. Roll out the dough and place the butter in the center. Butter should be pliable like the dough, not soft or melted. Enclose it completely. 3. Roll and make a double fold, then refrigerate for 20 minutes. Repeat 2 more times, chilling 20 minutes between each fold (3 folds total). Refrigerate overnight. 4. Next day, roll the dough on a floured surface, not too thin or thick. Cut into 3 equal pieces, keeping a small piece aside for crumbs. 5. Bake at 450°F for 15 minutes, then reduce to 380°F and continue baking until golden and fully cooked. Do not open the oven for the first 25 minutes. Cool completely on a rack. 6. Split each pastry into 2–3 layers. Layer with diplomat cream, then cover the top and sides with cream and reserved pastry crumbs. Refrigerate overnight before slicing. #pastry #baking #bread #homemade #dessert
Cô gái duyên dáng 🧏‍♀️ @LOLYSTORE #viral #trending #vayxinh #vaydibien #vaydichoi
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