Not the same.

Cake preparation:

Ingredients preparation

Cake base: 750 grams of Fuqiang flour, 2 kilograms of fresh eggs, 900 grams of white sugar, 150 grams of corn flour

Water-oil puff pastry: 700 grams of Fuqiang powder, 350 grams of lard, 150 grams of fresh eggs, 800 grams of butter, 800 grams of vanillin, appropriate amount

Preparation steps

1. Put the mille-feuille pie Use a rolling pin to flatten the pie crust and place it into a greased baking pan; Napoleon cake 2. Punch holes in the surface of the pie crust with a fork, then place it in the refrigerator to rest for about 1 hour;

3. Egg yolk Stir with fine granulated sugar (50g) using a foamer until light yellow;

4. Add melted unsalted butter, milk and vanilla extract, mix well, then add sifted low-gluten flour and Gently mix the baking powder and mix well;

5. After the egg whites are foamed, add fine sugar (60g) in batches and continue beating until dry foam, then add in the egg yolk liquid in batches and mix well. ;

6. Take a clean baking tray and cover it with baking paper, pour the ingredients and smooth it with a soft scraper;

7. Place it in the oven at 180/150℃ Bake for about 20 to 25 minutes, take it out and let it cool, which is the cake body;

8. Place the puff pastry into a preheated 200/200℃ oven and bake for about 50 minutes;

9. When the pie crust turns brown, take it out and let it cool, then cut it into long strips;

10. Spread the whipped cream evenly on the cake body, and then add the pie crust.

11. After the cake and puff pastry are made, first remove the bottom paper from a plate of cake and apply a layer of buttercream sugar, then cover it with puff pastry and coat with buttercream sugar. Put another plate of cake cover on the surface, then apply butter and sugar, cut it into a sun shape with a knife, grate the buttercream and sprinkle it in the middle of the two ends of each cake, leaving some empty space for sugar. Serve.

How to make bread:

Put ingredient A into a bread machine and knead it into dough until the surface is smooth. Leave it in a warm place to ferment for about 1.5 hours and set aside.

Deflate the fermented dough, divide it into 2 parts evenly, roll it into a round ball, and let it rise for 15 minutes. Then flatten the fermented dough and roll it into a long strip from the middle to both ends. Turn the dough over and rotate it 90 degrees, and roll it up from top to bottom along the long edge. Pay attention to tightening the edges. After rolling, the dough will be in the shape of a long strip. Then use a rolling pin to roll the dough into a long strip. Place the dough along the long edge. Put it into the baking pan, brush a layer of water on the surface of the dough, and after the surface of the dough becomes sticky, sprinkle some oats.

Put the dough in a warm place for final fermentation; you can also put it in the oven and ferment it for about 40 minutes at a temperature of 35°C.

Put the fermented toast into an oven at 200℃. Bake for 25 minutes, until the toast is golden brown.