home Confectionery Cakes Napoleon (cakes) Napoleon cake (family recipe)

Napoleon cake (family recipe) (page 8)

◄ Back to 1 ... 3 4 5 6 7 [8]
fomca
Anna, that's it yeah! Here's a new way to bake cakes! Thank you for the experiment, for sharing with us!
And the piece is very appetizing!
eye
Quote: fomca
take the most common glass, standard, faceted
Svetlana, this is a very important remark in order for it to be on page 16, it must be indicated in the recipe, since the discrepancy in the gramme of flour in a thin and faceted glass is about 30g, and in three it is almost a hundred square meters.
In my kitchen, there has never been a faceted glass, everything is on the scales, and three glasses for me is almost a pound of flour by weight, I do not pretend to be originality. Now I understand why I got hard cakes in 2014, I took much more flour and could not trample down to blind. Now I wanted to repeat, I read the whole Temka and came across these notes.
And another question:

Quote: fomca
I slightly increase the portion of the cream, up to about 250 grams of oil.
just increase the oil or all other components, respectively, by a factor?

Thank you for supporting the topic and updating the information!
I really want it to work)
kil
And I got used to the oven cakes in Ferarka (pizza oven) very conveniently, while one is baking, the other is rolling.
orange
I also bake in the Princess. Stroke
Rusalca
I have no pregnancy
eye
Quote: ok
I really want it to work)
apparently, one desire is not enough ... I already bought margarine, and flour in faceted measures, and never kneaded ... still not that: tough cakes, yes, crispy, but tough ... according to the recipe, 10 turned out, she crumbled one of them into sprinkles.
baked at 210 degrees, otherwise he would boil away.
Napoleon cake (family recipe)
apparently, with my hands something (or not my recipe, it's a pity.
orange
eye, Tanya, don't be upset. Maybe it's in the original products: flour or margarine. This often happens.
Rusalca
Tatyana, and what is the diameter of the cakes? It seems to me that the cakes are too thick. I got 16 pieces from one serving. with a diameter of 23 cm. Next time I want to roll it out a little thinner. My great-grandmother always rolled very thin cakes, they were already visible. Grandma is also thin skates, but not like great-grandmother. The difference in the finished cake was palpable.
win-tat
Quote: ok
tough cakes, yes, crunchy, but tough ...
Quote: orange
the matter is in the starting products.: flour or margarine. This often happens.
From margarine this can definitely be, so now for baking, if you need margarine, I only take "Hostess", but there have never been any punctures with it.
eye
Quote: orange

eye, Tanya, don't be upset. Maybe it's in the original products: flour or margarine. This often happens.
Svetlana, flour - both times was different, and its quantity too, margarine - "Pyshka"
Quote: Rusalca
Tatyana, what is the diameter of the cake layers? It seems to me that the cakes are too thick. I got 16 pieces from one serving. diameter 23 cm.
there were 10 cakes from a portion, diameter 21 cm, they just didn't roll anymore. wanted, but did not stretch.Anna, but I thought that I somehow had a lot of cream ... and the cakes were lost in it ... so it was not enough? I didn't even think about that, thanks!

Tatyana, at the Scarecrow in butter everything worked out
Quote: Scarecrow
And crispness and softness at the same time.


girls, thank you, dear, for your support and tips!
fomca
eye, Tanya, there is no way for me to edit the recipe on the first page (what with a glass, what with the number of cakes). Somewhere I already wrote that with one portion of the dough I have 19-20 cakes with a diameter of 22 cm (after baking).
I cannot understand and answer why the cakes are hard. More and more comes to mind - maybe we have different concepts of this "rigidity" ....




Here I have one and a half servings
I took the photo for the social network, we do not pay attention to the inscription.
🔗




Quote: ok
just increase the oil or all other components, respectively, by a factor?
Here in this message I wrote that I increase the portion of the cream, because the number of cakes is greater.
Why only butter? Everything is proportional!
eye
Svetlana, thanks for the clarification, have eaten already)
I still sin on insufficient rolling thickness, I had to be more persistent.
And they did not bubble like in your photo, the fat boiled away, but did not inflate.
Painting
eye, Tatyana, I also have seam cakes on Pyshka, but on Hostess they are excellent and the dough rolls out much better. I don’t know why.
LariKK!
I want to write my own recipe, which I have been using for many years. Dough: Butter (margarine) -300g, Flour-600g, Yolks-2, sour cream-200g, baking powder-2 tbsp, salt-1 tsp without a slide, vodka-50 ml. If it's a bit steep, add some cold water. Flour with baking powder, rub the butter on a grater, then chop (it's more convenient for me). Add everything else, collect everything into a lump, try not to knead much. Wrap in plastic and refrigerate for 10-12 hours. Divide by 8 cakes. Cream: 700 ml of milk, 6 yolks (3 eggs can be used), 2 tablespoons of sugar, 2 tablespoons of corn starch. Cook jelly. Knock down the cooled mixture with 350 g of 82.5% oil. Add vanillin. Grease Napoleon, leave to soak in a cold place for 1-2 days.
Tancha
Quote: LariKK!
I want to write my own recipe
Why write it here?
Prepare with a prescription. Lost here.
arini
fomca, baked your Napoleon again this year, only this time he is soaked for a long time with something, it seems that the cakes are dense. Here is a photo, this is from scraps, the last cake.
Napoleon cake (family recipe)
Not very visible, but there is layering. But my cakes are very different from yours. Can you weigh the flour in grams next time? I poured 720 grams, this is as much in my understanding in 3 glasses. The cake is delicious anyway, but I want to get closer to the ideal
Svetta
Quote: arini
Can you weigh the flour in grams next time? I poured 720 grams, this is as much in my understanding in 3 glasses.

A glass of flour holds 140-160 g, respectively, in three glasses its maximum will be up to 500 g. And you 720 !!! Of course, they hammered the dough with flour.
arini
svetta, damn it, I knew that I needed to check my memory, I always weighed 140 grams, and after work, something went wrong. Well, I added water, but it still didn't work out. Well I remember that last year it was perfect
fomca
svetta, thanks for the help!

Happy New Year girls!

Happiness and goodness to you and your loved ones!
May every day be better than the previous one!
All delicious Napoleons!
Anchytka
fomca, Svetlanochka, Happy New Year! Thank you very much for the recipe, this is the most delicious Napoleon, and I baked a lot of them.
nila
fomca, Svetlana, I also baked your Napoleon for the New Year. I just didn't photograph him, I completely forgot. And on the second day there was nothing to photograph, which they ate themselves, and distributed the rest to take away. Everyone loved Napoleon!
Thanks for the recipe!
Wiki
And I baked it again. And from me a huge gratitude for the recipe! In the opinion of my whole family, this is the real, most correct and most delicious Napoleon!
fomca
Wiki, Nelya, AnnaThank you my girls for the reports!
I am very glad that you are using the recipe and please your loved ones with delicious Napoleon!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers