Layers on kefir napoleon

8 servings
3 hours

Start by making the dough. Prepare all the necessary products. Take the top grade flour. Separate about 50 grams of flour from the total, you will need it when you roll out the dough. Kefir, the fatter you take, the tastier the layers will be. The oil should be cold, get out of the refrigerator before starting cooking.

Take a wide shape in which it will be convenient to grate the oil and mix the dough. Sift the flour into the tin. Add the salt and baking powder, toss with the flour to spread evenly across the dough. The flour must be sifted to saturate the dough with oxygen and it has become more airy. Grate the oil there with a coarse grater. To make the oil easier to rub and it sticks less to the grater, dip it in flour.

Mix everything thoroughly and grind into crumbs.

Add the kefir to the crumb, mix well and knead the dough.

You don't need to mix the dough for a long time. Pack it in a lump. The grater and dish you used for the dough will be needed later to make the crumbs. The dough should not be too soft, fluid. If there is not enough flour, add a little. Since the flour of even one variety, but different producers, differs in properties, the amount of flour indicated in the recipe may not be enough, or vice versa, there may be a lot.

Wrap in cling film or a clean bag and refrigerate for 1-1. 5 hours (the longer the better). The thinner the dough layer, the faster it will cool.

Engage in the preparation of crumbs. Prepare all the necessary products according to the list. Take the top grade flour. If you plan to use vanillin instead of vanilla sugar, reduce the amount required by prescription by 10 times. Putting too much vanillin can ruin the taste of the finished product. The oil should be cold.

Sift the flour into the tin, toss it with the sugar and vanilla. As per step 2, rub the oil.

Wipe everything into an even crumb. Refrigerate the crumbs. It also needs to be cooled.

The chilled dough is very convenient to work with. Mash a little dough after the fridge, so it becomes more even. Divide into 6 equal parts. If it is difficult for you to determine & quot; by eye & quot;, use the kitchen scales. Turn on the oven to heat up to 180 degrees.

Sprinkle the work surface with flour and finely roll the first piece of dough into a rectangular-shaped layer. The edges don't have to be perfectly even. To make it convenient to work with the dough, sprinkle flour on the rolling pin and hands. While you are rolling out the dough, return the rest of it to the refrigerator so that the oil does not melt and the technology of making puffs is not disrupted.

For baking, take the largest baking tray that fits in your oven. Sprinkle a little with flour or line with parchment. Transfer the first cake to the baking tray. It is convenient to transfer thinly rolled dough using a rolling pin. Loosely wrap the dough on a rolling pin, transfer and unfold in the right place.

Remove the crumbs from the refrigerator and divide into 5 equal parts. One part of the crumb evenly cover the rolled dough. Similar to steps 12 and 13, come with 4 more pieces of dough, covering a layer of crumbs with each subsequent cake.

When rolling out the last piece of dough, make it a little more than all the previous ones. Cover them with all the resulting & quot; cake & quot; so that its edges are covered. Match the edges under the bottom layer, align the sides.

Using a sharp knife, cut the resulting & quot; cake & quot; into pieces and spread them so that the edges do not touch or stick together during the baking process. Choose the size you want, I cut into 24 pieces, each about 4x3cm. If you want to make the layers larger, make a smaller number of portions. Bake on the middle shelf in the oven at 180 degrees for 35-40 minutes. Depending on the characteristics of your oven, time may change.