Low powder 250g

Salt 5g

25 grams of butter

Clear water is about 125g.

President shortbread oil 225g

Decorative whipped cream 200g.

About 20 fresh strawberries for decoration.

It is best to use some high-powder anti-sticking hand powder.

Strawberry French Melody/Napoleon's Method (the most detailed folding method in the history of Melody opening)

All the ingredients are ready, and 25 grams of butter is softened at room temperature.

After the presidential film is wrapped with oil cling film, it is thinned to about 1cm with a rolling pin, and then stored in the refrigerator.

Mix low-gluten flour, salt and 25 grams of softened butter and knead into small pieces.

Knead the mixed butter flour into dough by adding water several times. Don't add all the water at once, adjust it according to the softness and hardness of the dough.

Put the mixed dough into the pot, cover it with plastic wrap, and then put it in the refrigerator for 20 minutes. After proofing, the surface of the freshly mixed dough is rough, and it will appear smooth when it is kneaded again.

Take the dough out of the refrigerator and knead it until it is smooth.

After the thin pastry oil is taken out of the refrigerator, it is slightly frozen. When you press it with your fingers, although you can press it, you still feel hard. The degree of hardness is very important. Too soft or too hard pastry oil will cause oil leakage in the next pastry opening process.

Roll the dough into a strip three times the size of pastry oil, with a width of about two fingers, as shown in the figure, with pastry oil in the middle. In fact, there are many methods of bread oil, and the method mentioned today is relatively difficult to operate.

The rest of the dough is pressed on the oil.

The dough on the right presses on the dough on the left.

Fold it up and wrap it on the lower skin respectively. Oil the surface and the sealing place must be crushed to death, and try to drive out the air when wrapping oil.

Press the wrapped dough down to the middle of the whole dough from the upper seal with a rolling pin, and do the same for the lower seal. This kind of rolling can well prevent the seal from breaking and leaking oil.

When the dough is rolled into a rectangle, powder should be sprinkled frequently in the rolling process to prevent the dough from sticking to the operating table and causing oil leakage. Apply dry powder thinly to avoid too much. If it is too much, get rid of it as much as possible.

After being rolled into a strip, it is folded according to the three-fold method, and then rolled into a strip. This is the second time. Fold the rolling surface six times in this way.

Because it has to be folded six times, the dough will gradually soften during the folding process. According to the hardness of the dough, put it in the refrigerator for 20-30 minutes at any time for better operation. I usually fold it twice and put it in the refrigerator. If the ambient temperature is high, I should put it in the refrigerator before operation.

After 60% discount, put the dough in the refrigerator for 30 minutes.

Take the proofed dough out of the refrigerator and roll it into a square with a thickness of about 0.5cm.

Cut the shape as needed.

Put in a baking tray, poke holes in the dough with a fork or needle roller, and preheat in the oven at 160℃ for 30-40 minutes.

Take out the baked cake and cut it into 2-3 long strips.

Whipped cream with sugar.

Squeeze a layer of cream on the pastry, put a layer of strawberries on it, put another pastry, and finally decorate with cream and strawberries.

You can use 2-3 layers of cakes to make Napoleon, and finally sprinkle some powdered sugar for decoration.

The size of Melaleuca Crisp is arbitrary. I made three or four mini-thousand-layer cakes from the leftover pastry, and some of them were made into butterfly cakes. This 28*28 formula can make at least three baking pans. If it is too big, you can reduce or freeze the immature pastry and use it when you need it.