Презентація на тему «Cake Napoleon»



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Cake Napoleon

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Ingredients
Dough:
300g of butter
2 eggs
150 ml of water
1 table spoon of vinegar 6% or 2 table spoons of lemon juice
1/8 tea-spoon of salt
600-650g of flour
Cream:
1 l of milk
400g of sugar
2 tea-spoons of vanilla sugar
8 yolks
100g of flour

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Cooking
Add vinegar in cold water, stir it.
STEP 1

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STEP 2
Scramble eggs.

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STEP 3
Add water with vinegar, salt. Stir it.

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STEP 4
Cold butter grate on the grater or cut it in cubes.

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STEP 5
Fall out flour on the chopping board.

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STEP 6
Add butter.

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STEP 7
Butter and flour cut with the kitchen knife.

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STEP 8
In a given mass make a hollow and pour out eggs with vinegar.

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STEP 9
Knead a dough.

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STEP 10
Separate dough on 10-12 parts, make balls.

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STEP 11
Cover them with a food pellicle and put into the fridge for an hour.

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STEP 12
Then roll thinly every ball on the baking paper.

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STEP 13
Then cut out a circle, diameter of which is 24-26 cm.

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STEP 14
The circle perforate with the fork. Then transfer the paper on the dripping pan (don't throw away the clippings), put into rechauffe to 180 degrees oven. Bake for 7-10 minutes.

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STEP 15
Cook cream.
Boil milk.

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STEP 16
Spread yolks with sugar and vanilla sugar.

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STEP 17
Add flour, stir it.

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STEP 18
Add hot milk, stir.

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STEP 19
Put the mass on the small fire. Boil it until thicken, stir slowly all the time.

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STEP 20
Then baked cooled shortcake put into a form.

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STEP 21
Smear a shortcake with cooled cream.

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STEP 22
Cover it with the second shortcake and smear with cream too. In such way assemble all cake. The sides and top smear with cream.

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STEP 23
The clippings crumble up in blender. Sprinkle the sides and top with them.

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STEP 24
Put the cake into the fridge for 6-8 hours.
Bon appetite!
Alyona Danilenko 10A