Recipes tagged "Homemade Rose Cranberry Sauce"

Folding happiness: [Rose Napoleon Mille-feuille]

Napoleon mille-feuille is a very famous snack. But don't get me wrong, it actually has nothing to do with the general~~ As for why it is called this name, there are various opinions, so let's not discuss it. The most important and difficult part of this dessert is naturally the puff pastry. For all baking enthusiasts, puff pastry can be regarded as a veritable stumbling block. The ratio of pastry to dough, temperature, hardness, relaxation, number of folds, technique, etc., will all affect the final success or failure. A slight deviation in a small link may cause the final puff pastry to fail and become mixed. There are no shortcuts in making thousand-layer puff pastry. Only through constant practice and practice can you achieve the final layer-by-layer puff pastry effect. Of course, there are also some finished puff pastries on the market, but they inevitably contain various additives, trans fatty acids, etc. Putting aside these bad factors, I still feel that although it is a bit cumbersome and complicated to eat something like this that is not eaten very often, making it by yourself once in a while is also a rare gain and experience. There are many different versions of Napoleon's appearance. I have seen some puff pastry that is very flat and square after baking, as well as puff pastry that has expanded very high and has a very unruly appearance. In some teaching videos of foreign chefs, I have even seen some puff pastry with large holes after baking. So, I personally think that there should be no fixed restrictions, just do what you like, right? After so much rambling, I haven’t even mentioned the making of puff pastry yet. As we all know, if the room temperature is very high, the butter used as the pastry wrapped in the dough will become very soft, resulting in a higher chance of failure. Therefore, every autumn and winter is the golden time for families to have cakes. Ever since the temperature dropped, I have been eager to eat some snacks. Just before, Carrot said he wanted to eat it, so he picked a weekend night and worked until 2 or 3 o'clock at night, finally making the puff pastry dough. . To make the puff pastry, I followed the recipe of senior Feixue Wushuang. Personally, I think this recipe is pretty good. (Amounts are for reference only. The following amounts are just right for two people. A is the pastry material, B is the stuffing material, and C is the butter for wrapping)