Today we will tell you how to prepare cakes for a favorite cake "Napoleon" and offer them a variant in a frying pan, as well as in an oven made of puff pastry.
Cakes for "Napoleon" - a recipe in a frying pan
If there is no possibility or desire to bake cakes in the oven - cook them in a frying pan. You will be pleasantly surprised by the result. And here is the recipe for this type of cake for Napoleon.
Ingredients:
- wheat flour - 475 g;
- three chicken eggs;
- granulated sugar - 150 g;
- butter - 65 g;
- a pinch of soda;
- a pinch of salt.
Preparation
We begin to prepare the dough with egg whipping. For this, we combine them with granulated sugar and turn it with a mixer into a lush, brightened mass. Then we mix very soft butter, throw a pinch of salt, soda, and turn it off with a spoonful of vinegar. Now we sift the flour into the mixture, leaving half the glass for rolling and do kneading dough. We achieve its smooth and uniform texture, and then cover it with film and leave it to mature for twenty or thirty minutes.
After a lapse of time, we divide the flour into fourteen equal portions and roll each of them on a surface powdered with flour until the diameter of the frying pan approximates to the size. Now, using a suitable size plate or lid, cut the irregularities with a sharp knife, giving the cakes a uniform shape and baking the billets in a heated dry frying pan, browning and drying them on both sides in a medium-intensity heat.
After the baking in the frying pan is completed, the cakes are also dried on it. They must then be crushed into a crumb, which will be required to shake the finished cake.
Puff pastries for cake "Napoleon" - recipe
Especially delicious cake "Napoleon" with layered cakes. They are not difficult to prepare, but they will still require some patience and free time for you.
Ingredients:
For the test 1:
- creamy margarine - 220 g;
- Wheat flour - 130 g.
For test 2:
- wheat flour - 340 g;
- one large chicken egg;
- a quarter teaspoon of lemon juice;
- water;
- a pinch of salt;
Preparation
To prepare the cakes in this case we will make a two-component puff pastry. To do this, we will need to make initially two kneading, and then merge the two kinds of dough into one. So, we proceed. Chilled cream margarine is grated on a large grater or cut with a knife into small pieces, mixed with flour and chopped for a while with the same knife, laying the mass on a large cutting board. At the same time we are getting the crumbs as small as possible. After that, we collect the crumb into a ball and leave it for a while.
We are now accepting the second dough. For this, we sift the flour into a bowl, drive the egg into the glass and add water at room temperature to two thirds of the total volume of the glass. Shake the egg with water, lemon juice and a pinch of salt to the maximum uniformity, and then pour into a container of flour and make a knead. Stir the mass first with a spoon, and then finish the process with your hands. As a result, you should get a soft and not dense and hard texture of the dough,
After this, roll out the resulting second dough until the formation is approximately five to seven millimeters thick, and then spread the ball from the first dough onto it and wrap it in an envelope. We put the package for thirty minutes in the refrigerator, and then roll it out not thinly, fold again with an envelope and again put it for half an hour in the refrigerator. Repeat the cycle again, and then divide the resulting dough into six equal portions, roll each to the desired shape and bake in a warmed to 230 degrees oven for about ten to fifteen minutes to a beautiful golden blush.