1. Stir the shortening and high-gluten flour (55g) evenly;

2. Make pastry dough with high-gluten flour (70g), low-gluten flour (70g), ice water (95g), white oil and uniformly mixed shortening;

3. Roll the finished dough with a rolling pin into a dough with a length of 65 cm and a width of 43 cm, and put it in a baking tray to stand and relax for 30 minutes;

4. Punch a few holes on the surface of the cake, and then bake in the oven 180℃ until the surface is golden yellow;

5. Turn it over and bake it until it is crisp, and then cut it into several Napoleon chips with a length of 12 cm and a width of 6 cm;

6. Take high-gluten flour (320g), low-gluten flour (80g), fine sugar, eggs, milk powder, cream, water (200g), yeast and salt (5g), stir them into dough, and do basic fermentation;

7. Divide the dough into 65,438+05 pieces, each weighing about 50g, shape them into olive-shaped meal packages, and finally ferment them;

8. Squeeze the cream pudding stuffing on the surface as decoration, and bake in the oven at 190℃ and 180℃ for about 15 minutes;

9. Cut from the middle of the bread, squeeze into the cream pudding filling, put a Napoleon Crisp on it, and sift the powdered sugar on the surface.