[港式西餅] 鬆脆酥化 港式拿破崙 How to make Hongkong Style Napoleon

港式拿破崙 - How to Hong Kong Style Napoleon Cake是一種香港的舊式西餅，近年興懷舊，又開始多人搵。港式拿破崙是由3層蕉糖千層酥餅、2層核桃蛋白餅及4層牛油忌廉組成，工序煩覆，但是卻非常美味。

#港式拿破崙 #港式西餅#HongKongStyleNapoleon

詳細食譜可以去Blogs 去睇：
https://missbellaskitchen.blogspot.co...
http://bellahui.blogspot.com/2022/07/...

核桃蛋白餅: (大約270g，可做2塊，每塊135g)
1. 蛋白 - 100g(3隻)
2. 鹽 - 少許
3. 檸檬汁 - 5g
4. 幼白砂糖 - 90g
5. 雲尼拿香油 - 5g
6. 焗熟核桃碎 - 90g

蕉糖酥皮材料:
1. 酥皮 - 3塊（大約400g)
2. 糖霜 - 20g

牛油忌廉材料: (大約140g，可抹4層，每層30g，20g剩）
1. 牛油 - 70g
2. 鹽 - 少許
3. 練奶 - 20g
4. 糖霜 - 70g
5. 檸檬汁 - 5g

表面材料:
1. 牛油忌廉 - 20g
2. 酥皮碎 - 20g

Hong Kong Style Napoleon Cake is a kind of HongKong Old fashioned cake. It’s totally combined with 9 layers - 3 layers caramel puff pastry, 2 layers walnut meringue cake and 4 layers of buttercream. It’s very delicious.


Walnut Meringue Cake: (around 270g，divide into 2pcs, 135g/pc)
1. Egg White - 100g(3PCS)
2. Salt - a pinch
3. Lemon Juice - 5g
4. Caster Sugar - 90g
5. Vanilla Extra - 5g
6. Roasted Walnut - 90g

Caramel Puff Pastry :
1. Puff Pastry Dough - 3PCS (around 400g)
2. Icing Sugar - 20g

Buttercream : (around 140g, divide into 4 layer, 30g/layer)
1. Butter - 70g
2. Salt - a pinch
3. Condensed Milk - 20g
4. Icing Sugar - 70g
5. Lemon Juice - 5g

Surface :
1. Buttercream - 20g
2. Puff Pastry Crumbs - 20g

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TIMESTAMPS:
00:00 Intro
00:16 制作核桃蛋白餅
01:51 制作蕉糖千層酥餅
04:08 制作牛油忌廉
05:20 組合港式拿破崙
06:07 裝篩港式拿破崙
07:42 最後成品及Outro

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