In a bowl, we mix all the ingredients inside the flour, except the 200 gr of butter that we will use to turn the dough and make the puff pastry.
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| Ingredients to make classic Neapolitans: |
| 2 eggs 1/2 kg of strength flour 50 gr of butter plus 200 gr more for the turns of the puff pastry 75 gr of sugar a pinch of salt 150 ml of milk 2 envelopes of instantan yeast of bakery bakery bakery bakery |
Ingredients to make classic Neapolitans:
2. We knead for about 10 minutes strongly the dough, in the end we form a ball and let ferment covered with film until the size doubles.
3. While we take the 200 gr of butter and work it to soften it.
4. We form a rectangle of approximately 1 cm thick and wrap in a plant paper. We make a package and cool again.
5. When the dough has folded the volume, we knead to deflate and on the floured table we stretch it by giving it 4-pointed star shape with the center thicker than the tips.
6. We put the butter, which will be hard in the center and close the star on its own center, leaving inside, therefore, butter.
7. We stretch the plaston leaving it with a rectangular shape, 3 times long by 1 wide. At that time we take one end and take it a little more from the center and do the same with the other end.
8. We turn the mass 90 º and we repeat the stretched and folded operation twice.
9. If we are going to use it immediately we stretch leaving it with a thickness of about 3 mm.
10. We cut rectangular portions, depending on the size of our Neapolitanas.
11. If we are not going to use the wrap well film and leave in the cold until the next day or three days.
12. In that case we will play a couple more turns to the puff pastry at the time of using it.
13. Chocolate 55 percent and put in the center and roller.
14. We let ferment half an hour, we paint with egg and bake at 200 ºC for about 10-15 minutes.
