You can also eat Xinjiang pastry Na Pa Li Yong at home, with a delicate taste, rich milky aroma, and delicious to the slag

It is a dessert very much like the French style, with a delicate taste, rich milky aroma and rich nutrition. Today we're going to make this snack 

Ingredients: 500g cake flour, 500ml milk, 3 eggs

Seasoning: 100g butter, 100g sugar

Steps:

1. Let's make the dough base first, 300g of cake flour, 50g of butter, 50g of sugar, 1 egg and about 200ml of milk. It's okay to put more eggs here.

2. We add the milk multiple times, find a pair of chopsticks that fit well, stir constantly, stir evenly and start kneading. This step does take a lot of effort, [it takes about 20 minutes to knead the dough] If you have a blender at home, it is also very good to use a blender instead.

3. Wrap the dough in plastic wrap and freeze in the refrigerator for 30 minutes.

4. Take out the dough that has been frozen for 30 minutes and cut it into five equal portions, in fact, the classic version of Napari Yong is seven layers, and this time I made the lite version, so let's make five layers.

5. Roll out each portion of dough and set aside. There were five sheets of dough in total, and I put some plastic wrap on them to prevent them from sticking.

6. Remember to preheat the oven in advance, I forgot this time, just bake it directly, the upper and lower tubes are 200 degrees and 220 degrees respectively, and bake for about seven minutes. Every oven is different, so this seven minutes is not absolute, and it should be adjusted according to the actual situation.

7. When the second dough is baked, the oven is already hot, so it will be easier to bake. So be sure to warm up in advance! In addition, this oven is relatively hot, so be careful. It's a bit of a hassle to bake it multiple times, but sometimes it's worth the extra time for some delicious food. Set aside the baked dough.

8. When it comes to making the filling, 200g of cake flour, 50g of butter, 50g of sugar, 300ml of milk, and an appropriate amount of water. Pour all the pieces into the pan over low heat, stirring constantly until thick.

9. After the filling is made, we let it cool slightly, and then evenly spread it on the surface of the dough base, apply a layer, cover a layer of embryo, and then apply a layer of cover and cover a layer of embryo, a total of 5 layers.

10. Use a knife to trim the corners slightly, and leave the cut leftovers for grinding later.

11. Apply an appropriate amount of filling to the top layer and sprinkle with plenty of crumbs. The corners were left just now for this step. [The top layer is sprinkled with broken corners, which is not only beautiful, but also has some symbolic meaning. If you like to learn about history, you may wish to check it on the Internet. 】

12. Cover with plastic wrap and freeze in the refrigerator for four hours.

13. After a long wait, the next moment is to witness the miracle. Prepare a clean knife, cut the whole piece of Napari Yong into the right size, and then find a clean plate to place it, and when you put it on the plate, you can't help but taste a piece, it is so fragrant. In fact, after Napari Yong takes it out of the refrigerator and leaves it for a while, the taste will be better.