Hong Kong Style Walnut Napoleon Cake Recipe (合桃拿破倫) with Papa Fung
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2024
- This is a staple at Hong Kong bakeries. In this particular version, it has puff pastry sandwiched between layers of buttercream and walnut meringue. These different layers help create a nice contrast in of textures, the buttery, flaky puff pastry with soft meringue and crunchy walnuts.
Chapters:
0:00 Intro
0:18 Part 1: Puff Pastry Dough (Water Dough)
1:26 Part 2: Puff Pastry Dough (Oil Dough)
2:08 Part 3: Filling 1: Egg White Filling (Walnut Meringue)
4:26 Part 4: Puff Pastry Dough (Assembly)
7:44 Part 5: Filling 2: Buttercream
8:21 Part 6: Assembly
9:43 Finale
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HONG KONG STYLE WALNUT NAPOLEON CAKE RECIPE RECIPE [合桃拿破倫食譜]
This recipe makes 1 cake that serves 6. [製成一大個可供六人份]
INGREDIENTS [食材]
Puff Pastry:
Water Dough [水皮]
200g Pastry Flour [低筋麵粉]
50g Water [水]
20g Butter [牛油]
1 Egg [蛋]
Oil Dough [油皮]
70g Pastry Flour [低筋麵面粉]
200g Butter [牛油]
Filling: [饀]
Filling 1: Egg White Layer (Walnut Meringue) [饀l(蛋白糖心)]
60g Egg Whites [蛋白]
60g Sugar [糖]
100g Walnut [合桃]
Filling 2: Buttercream [饀2(奶油)]
50g Butter [牛油]
20g Icing Sugar [糖粉]
DIRECTIONS [製作]
Puff Pastry [酥皮]
Water Dough [水皮]
1. Sift flour onto table, create a well, add egg and water, mix, then slowly incorporate the flour. Add in butter, knead until dough-like. Add more water if dough feels dry. Wrap and set aside in fridge for 1 hour. [粉過篩開穴，放蛋和少量水在中間先抓匀，撥入麵粉搓揉，加入牛油搓揉，如覺乾可加入少量水，搓成糰包好放置雪柜一小時。]
Oil Dough [油皮]
1. Sift flour onto table, add in butter, press and knead until dough-like. Wrap and set aside in the fridge for 1 hour. [粉過篩加入牛油，搓揉成麵糰包好放在雪柜一小時。]
Assembly [組合]
1. Roll flat the oil dough, place water dough in the middle and use the oil dough to wrap the water dough. [取油皮麵糰轆薄，包入水麵糰。]
2. Roll the combined dough flat, fold it 4 times (book fold), roll it flat again, fold it 4 times again. Wrap it up, set aside in the fridge for 30 minutes. [慢慢轆平，摺四摺再轆平，再摺四摺，用保鲜膜包好放入雪柜三十分鐘。]
3. Take it out from fridge, roll it flat and fold it 4 times, roll it flat, separate it in half. [取出轆平摺四摺，再轆平，平均分為二份。]
4. Place the halves into baking pan, poke holes throughout. Bake at 350°F for 30 minutes. [平放在焗盆上插孔，放預熱至350度的焗爐內焗三十分鐘。]
5. After baking, set aside to cool. [取出待凉備用。]
Filling 1: Egg White Layer (Walnut Meringue) [饀1]
1. Roast walnuts until crispy, set aside to cool. [白鑊炒香和脆合桃，取出待凉。]
2. Crush walnuts into smaller pieces, set aside. [凉後壓碎備用。]
3. Whisk egg whites until they foam, add in sugar (in 3 separate pours), continue whisking until it creates stiff peaks. Add crush walnuts and fold in. [蛋白打起，糖分三次放入，打至企身，加入碎合桃，用摺合方法混合合桃。]
4. Spread mixture onto a baking sheet until it is thin and flat, bake at 300°F for 45mins. [將混合料放焗盆内撥平放已預熱300度的焗爐内焗四十五分鐘。]
5. After baking, set aside to cool. [取出待凉。]
Filling 2: Buttercream [餡2]
1. Make sure butter is at room temperature, so it is soft. Whisk butter until fluffy, add in icing sugar, mix until combined. Set aside. [室温軟牛油打至鬆起，加入糖粉，打成奶油備用。]
Assembly of Cake [組合成餅]
1. Clean up edges of the pastry layers, cut them in half to create 4 pieces in total. [取得酥餅，修正四邊，平均分四份。]
2. Divide walnut meringue into 3 pieces, set aside. [蛋白糖心平均分三塊。]
3. Place pastry piece on the bottom, spread some of buttercream ontop, add meringue on. Repeat until all ingredients are used. At the very top, spread some buttercream over the cake, crumble some of the left over pieces of pastry layers on top then sprinkle some icing sugar on top, serve. [取酥餅搽上奶油，叠加蛋白糖心再搽上奶油，重覆叠至完成所有餅塊，面再搽奶油，餘下的餅皮揸碎灑上面加上糖粉即可完成。]
#napoleoncake #合桃拿破倫 #拿破倫
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Music/Sound Credits:
Epidemic Sound: Salt Lamp - Jobii
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod - แนวปฏิบัติและการใช้ชีวิต
![【港式拿破崙】超鬆脆稀有西餅！5小時製作！Napoleon [Eng Sub]](http://i.ytimg.com/vi/rWc_dPbsEzs/mqdefault.jpg)
一個字"勁"。學到好多野, 多謝無私分享。感激!
你太過掌了
唔敢當。
拿破崙西餅係香港既經典之一
This is amazing! Please keep creating these amazing recipes, Papa Fung! Weather is cold and what a great time to make these delicious desserts!
😊😊
Papa Fung!!! Thank you indeed for sharing such wonderful recipe. Your tutorial clip is so well and clearly illustrated. Steps are very easy to understand and follow. The results turned out beautifully. Thank you for making me shine!!!!
Thanks for trying it out! Glad u like it
this is great! I used to have these before I moved and couldn't find hk style pastries anymore
Time to make it
Making all this from scratch is really impressive!
Thanks!! ☺️
多謝你製作過程中不停提點細節位🙏
多謝支持。多謝讚賞。
太好啦, 一直想做！多謝papa Fung!
多謝支持
多謝無私教授，十分授用。
客氣，客氣。多謝支持。
Good one! Not hard to do. Thx
Thanks for making it!
I loved this cake as a child. My mother would buy a variety of cakes from the Cantonese bakery and this was one of my favourites (the fruit tart is a favourite too). Sadly there aren't many Cantonese bakeries in Sydney anymore. Many have closed down. Thank you for posting. I will try this!
Hopefully this will bring back great memories once you have your first bite !
Thanks for your amazing demo. Is worth to try making with your detailed recipe
Thanks! Go make it!
睇嚟好正， 有機會一定試吓做😊😊😊， 多謝分享受😘😘😘
😊
My favourite desert
Try making it!
好多工夫，勁！
多謝讚賞
👏👍🙏🏼
Thanks!
Damn I’m hungry
Go make this bad boy!
一個字 勁！
😊多謝讚賞 請多多支持
I love walnut napoleon! Papa Fung, your counter is beautiful. Is it really wood?
Thanks! It’s laminate, it’s a temporary table top to make these videos on
Oil dough 200g unsalted butter correct? Or 200g flour
For oil dough, it’s 70g pastry flour and 200g unsalted butter
請問片主可唔可以教剝栗子衣呀？真係好難剝呀！
我是用以去衣的栗子做的。超市有得賣。
Tasty but time consuming🤷♀️
These are so good, but so messy when you eat them lol
The messier the food, the better 😉