Main ingredient: 230g flour wrapped with butter 165g butter, 30g water, 23g salt 1g auxiliary ingredient: Kastar sauce, right amount of fruit, right amount of cocoa Qifeng cake 1 step 1. Castar sauce method: 1, 3 spoonfuls of milk powder mixed with water to make 250g liquid milk, 25g low-gluten flour, 2 egg yolks, 40g 2 sugar and 25g low-gluten flour. 3. Add milk and mix well. Sift in the low powder and stir well, then stir over high fire until it is thick and paste. 2. Cool the prepared cream sauce and store it in the refrigerator. 3. Napoleon Crispy: Sieve flour and add salt. 4. Add butter that melts at room temperature (as long as the butter is soft, don't melt it completely). 5. Knead evenly by hand. 6. Stir well by hand while adding water. 7. Knead evenly. Wrap with plastic wrap and refrigerate 1 hour. 9. Take out the dough, roll it out, add butter 10 and wrap it 1 1. Roll out 12. Two-fold 13. Repeat step 1-3 twice. Then wrap it in plastic wrap and put it in the refrigerator 1 hour. Take it out of the refrigerator, roll it into a rectangle and fold it in half. The operation is the same as the previous step, and it is repeated twice and put into the refrigerator 1 hour (i.e., after being refrigerated for 3-4 times, it is folded three times each time). 16. Punch a few holes in it with a fork to prevent it from swelling during baking. 17. Put the prepared cakes on oiled paper. After the oven is preheated, put it in the middle layer and simmer for 40 minutes. 185 degrees. Cool the baked cakes for later use. 20. prepare fruit. Add fruit, add a layer of cake, then spread cream sauce, add fruit, and finally add cake. 23. Prepare Coco Qifeng cake. 24. (I made two cakes, one with cake slices and the other without) The cakes were divided into three parts. 25. If there are cake embryos, coat them with custard sauce. 26. Add the cake slices and put a layer of pastry.