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The last few days of the year, we are all trying to prepare for
Nowruz and the new year; From moving house to shopping for Eid and
of course some people consider the same time to prepare homemade
Eid sweets. In this video from BingMag's video cooking tutorials,
we teach you How to make Napoleon pastry,
which is actually a French dessert, so that those who enjoy baking
pastry at home can make it and be amazed by its unique
flavor./p>
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aroma
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southern sweets
Buy the necessary ingredients from BingMag
Ingredients
- Hazarla dough: 1 package
- Pastry cream: 300 g
- Pistachio powder: in the desired amount
- Sugar powder: in the desired amount
Amount: half a kilo
Baking time: 30 minutes
How to make Napoleon pastry
First turn on the oven to heat completely. Transfer Hazarla
dough to the refrigerator 2 to 3 hours before freezer to completely
defrost. Open the package and gently spread the dough and divide
the dough into 4 parts with a roulette or a sharp knife. You can
also cut around the dough so that air enters the dough during
baking. make holes in the dough with a fork so that the
dough puffs evenly in the oven and does not become dome.
Raise the oven temperature to 200 or 220 degrees and cover the
bottom of the oven tray with greaseproof paper and place the dough
on Leave it (no need to grease greaseproof paper). Place the tray
on the middle layer of the oven for 30 minutes. make sure
the oven temperature is high for the first 15 minutes until the
breads are completely puffed, and after 15 minutes set the oven
temperature to 180 degrees to bake the nuts.
When the breads are ready, take them out of the oven Cut and
eat half of one of the breads to decorate the pastry, and when the
breads have cooled, cut them in half with a knife (as in the
picture).
300 grams of pastry cream that 2 to Take it out of the freezer
3 hours ago and pour it like a loose ice cream into a blender and
stir until the cream is completely formed (be careful not to beat
the cream too much as it will cut the cream). Then let the cream
rest for 30 seconds, if you see the cream loosens and loses its
shape, continue stirring again. But if the cream does not lose its
shape, transfer it to the funnel and spread a thin layer of cream
on each of the breads and spread it evenly.
4 layers of bread and cream Put on top of each other and whip
the last layer and cover the pastry with cream and use the eaten
bread with a little sifted powdered sugar and pistachio powder to
decorate the pastry.
Pastry Prepare Napoleon overnight and refrigerate to
make some loaves of bread warmer. A platform for people who
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