将1/5黄油、盐混入面粉，水分批加入，揉成面团。放入冰箱松弛30分钟。 Mix the flour, salt and 1/5 melted butter. Add the water in several phases, mix into incorporation; put the dough in the refrigerator for 30 minutes.

步骤 2

用吸油纸包裹黄油，用擀面杖轻轻敲打成薄片，放入冰箱冷藏备用。 Wrap the remaining butter with absorbent paper, beat it lightly into thin slice; set aside in refrigerator.

步骤 3

将蛋黄、面粉和一勺牛奶混合，搅拌均匀。 Mix the yolk, flour and a spoon of milk together.

步骤 4

将剩下的牛奶加热后倒入混合物中不断搅拌，再放回卢中加热。 Heat the rest milk until boiling, pour in the mixture and stir constantly; afterwhile put it back to heat.

步骤 5

一直加热至沸腾成粘稠的卡仕达酱；放入冰箱冷藏备用。 Boil into thick custard sauce; cold it in refrigerator.

步骤 6

取出面团，擀至长方形。将黄油放至中间包裹。 Flatten the dough into rectangle; wrap the butter in the center.

步骤 7

对折成长方形。 Fold and flatten into rectangle again.

步骤 8

将面团边缘向中间对折，再对折。放入冰箱松弛30分钟。 Fold the edge in half twice. Put it in the refrigerator for 30 minutes.

步骤 9

反复以上两步三次后，在面团上戳孔，继续放入冰箱松弛30分钟。 Repeat last two steps for three times; make some hold in the surface, then put it back to refrigerator for at least 30 minutes.

步骤 10

放入烤箱（200℃，20分钟），烤至表面金黄即可。 Bake at 200C in a oven for 20 minutes.

步骤 11

将烤好的千层酥平分为四等分。 Divide the melaleuca into 4 pieces equally.

步骤 12

每层挤满卡士达酱并放入菠萝蜜。 Pack the custard sauce in every layer and put the jackfruit in.

步骤 13

装饰后摆拍即可食用。 Well dedicated! Can't wait to eat it.

菠萝蜜拿破仑| Napoleon的小贴士

烤千层酥时一定要烤至层层起酥，不要被表皮骗了哦，以免像我这样烤不熟🙈 参考《113 面包甜点｜烘焙食谱》702页，第十七章，经典和现代糕点。 REFERENCE: Page 702 (Chapter 17, Classic and Mordern Cake Assembly) of Textbook 113 Advanced Bread and Pastry.

菜谱创建时间：2020-05-25 21:15:07

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