One: Materials

200g of Melaleuca Pie, 50g of whipped cream 1 50g, 60g of cake body, 5 egg yolks, 7 egg whites, 60g of whipped cream, 60g of milk, 50g of fine sugar, 50g of vanilla extract 1 teaspoon, 50g of durian flour, 50g of low-gluten flour100g of baking powder.

working methods

1. Use a stick to lay the thousand-layer pie crust flat on the baking tray, rub holes on the surface of the pie crust, and then put it in the refrigerator to relax 1 hour.

2. Stir the egg yolk and sugar until light yellow, add melted cream, milk, vanilla extract and durian powder and mix well. Sift in the low-gluten flour and baking powder, add them and stir gently with an egg beater.

3. In another container, after the egg white is foamed, add sugar several times and continue stirring until the egg white is dry and foamed. Add it into the egg yolk paste of practice 2 in several times and mix well.

4. Spread the paper on the baking tray, pour in the mixed cake dough, smooth it with a soft scraper, bake it in the oven 180℃/ 150℃ for about 20-25 minutes, and take it out to cool for later use.

5. Take out the loose crust, bake it in a preheated oven at 200/200℃ for about 40 minutes, sprinkle some powdered sugar evenly on the surface, and then continue baking until the powdered sugar on the surface melts and the crust is brown. Take it out and let it cool.

6. Spread the whipped cream evenly on the surface of the cake, cut the baked pie crust into strips, put it on the cake and roll it up.

Three: Tips

After freezing for one hour, take out the frozen Napoleon, cut it into small pieces, sieve it with moisture-proof icing, and let it thaw naturally. This tastes better.