Soy Milk Napoleon Cake

Overview

Napoleon pastry has always been a favorite dessert in my family. It has a crispy texture and a full cream filling. It tastes amazing and delicious. This time I have been planning to make the soy milk Napoleon for a long time. Because the production process is extremely troublesome, I have been reluctant to start it. But every time I think of that sweet taste, I can't stop the glutton from growing in my mouth. So, I finally put it on the table yesterday, and it was warmly praised by the old man and the baby. I'm so happy!

Tags

• baking
• afternoon tea
• butter
• cake flour
• chiffon cake slices
• clear water
• cream cheese
• egg yolk
• high gluten flour
• soy milk
• soybean flour
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix high-gluten flour and low-gluten flour and stir evenly.

   

2. 2 Add room temperature softened butter.

   

3. 3 Add more salt.

   

4. 4 Use your hands to form into bread crumbs.

   

5. 5 Then gently form it into a ball, wrap it in plastic wrap and put it in the refrigerator for half an hour.

   

6. 6 The butter used for wrapping does not need to be softened at room temperature. Put the butter into a plastic bag and roll it into a 5mm thick sheet with a rolling pin. Then refrigerate.

   

7. 7 Take out the refrigerated dough and use a rolling pin to roll it into a 4-5mm thick rectangular sheet, which is almost twice the size of butter.

   

8. 8 Place the chilled butter slice in the center of the dough sheet.

   

9. 9 Fold both sides of the dough sheet toward the middle, then pinch to seal, making sure to pinch all sides tightly.

   

10. 10 Then roll it into a rectangle with a rolling pin.

    

11. 11 Fold both sides toward the middle.

    

12. 12 Then fold it in half, like folding a quilt. This quilt folding process needs to be repeated three times. After each folding, it must be placed in the refrigerator for half an hour.

    

13. 13 After folding the quilt for the third time, take it out and use a rolling pin to roll it into a 3mm thick dough piece.

    

14. 14 Cut off any uneven edges around it.

    

15. 15 Place the dough sheet on a baking sheet lined with greaseproof paper and poke numerous holes with a fork to prevent it from bulging during baking. Preheat the oven, middle rack, 185 degrees, 25 minutes. If the surface is too dark, cover it with tin foil.

    

16. 16 Next make the soy milk sauce. Mix egg yolks and powdered sugar and beat evenly.

    

17. 17 Then sift in the flour and stir evenly.

    

18. 18 Pour the soy milk into the egg yolk paste and stir evenly.

    

19. 19 Pour the egg yolk and soy milk liquid into a non-stick pan, heat over low heat and stir constantly.

    

20. 20 Once the soy milk paste is thick, scrape it with a spatula and it won't close up. Remove and cool.

    

21. 21 Beat the cream cheese with an electric mixer until light and smooth.

    

22. 22 Pour the cooled soy milk paste into the cheese and continue to beat until combined.

    

23. 23 It looks like in the picture, and the soy milk sauce is ready.

    

24. 24 Place into a piping bag and refrigerate.

    

25. 25 Add 25g powdered sugar to the light cream and beat.

    

26. 26 Cut the cooled puff pastry and chiffon cake slices into rectangular shapes of equal size.

    

27. 27 Put the whipped cream into a piping bag and cut a small round opening as big as the hole in the piping bag for the soy milk sauce. Take a piece of puff pastry and put a layer of cream on it.

    

28. 28 Squeeze on another layer of soy milk sauce.

    

29. 29 Sprinkle with soy flour. How to make soybean flour: wash the soybeans, dry them, and put them in the oven at 170 degrees for 8 minutes. Then cool it and grind it into soybean powder with a grinder.

    

30. 30 Cover with another cake slice.

    

31. 31 Then add cream, soy milk sauce, and sprinkle with soybean powder.

    

32. 32 Then put another piece of puff pastry, top with cream and soy milk sauce, and sprinkle with soy flour.