Hong Kong Style Walnut Napoleon Cake Recipe (合桃拿破倫) with Papa Fung

[@sharonlun8981]

一個字"勁"。學到好多野, 多謝無私分享。感激!

[@PapaFungsKitchen]

你太過掌了 唔敢當。

[@ehislqwezad316]

拿破崙西餅係香港既經典之一

[@jojokee1140]

今日才看到你這高人做拿破倫!👍💪💯💯💯💯💯💯💯

[@PapaFungsKitchen]

😊

[@sallylaam5450]

多謝你製作過程中不停提點細節位🙏

[@PapaFungsKitchen]

多謝支持。多謝讚賞。

[@foreverlearning9613]

This is amazing! Please keep creating these amazing recipes, Papa Fung! Weather is cold and what a great time to make these delicious desserts!

[@PapaFungsKitchen]

😊😊

[@constancefung1327]

Papa Fung!!! Thank you indeed for sharing such wonderful recipe. Your tutorial clip is so well and clearly illustrated. Steps are very easy to understand and follow. The results turned out beautifully. Thank you for making me shine!!!!

[@PapaFungsKitchen]

Thanks for trying it out! Glad u like it

[@wongkitty6124]

多謝無私教授，十分授用。

[@PapaFungsKitchen]

客氣，客氣。多謝支持。

[@ejynk]

this is great! I used to have these before I moved and couldn't find hk style pastries anymore

[@PapaFungsKitchen]

Time to make it

[@Anonymous-bs8it]

Making all this from scratch is really impressive!

[@PapaFungsKitchen]

Thanks!! ☺️

[@ChunChuee28]

睇嚟好正， 有機會一定試吓做😊😊😊， 多謝分享受😘😘😘

[@PapaFungsKitchen]

😊

[@TheCratsky]

I loved this cake as a child. My mother would buy a variety of cakes from the Cantonese bakery and this was one of my favourites (the fruit tart is a favourite too). Sadly there aren't many Cantonese bakeries in Sydney anymore. Many have closed down. Thank you for posting. I will try this!

[@PapaFungsKitchen]

Hopefully this will bring back great memories once you have your first bite !

[@jesslee9721]

Thanks for your amazing demo. Is worth to try making with your detailed recipe

[@PapaFungsKitchen]

Thanks! Go make it!

[@dorabartz2424]

My favourite desert

[@PapaFungsKitchen]

Try making it!

[@yujaii]

太好啦, 一直想做！多謝papa Fung!

[@PapaFungsKitchen]

多謝支持

[@leungamy]

好多工夫，勁！

[@PapaFungsKitchen]

多謝讚賞

[@julisalee5298]

Good one! Not hard to do. Thx

[@PapaFungsKitchen]

Thanks for making it!

[@RojoSarmago]

Damn I’m hungry

[@PapaFungsKitchen]

Go make this bad boy!

[@suziedepingu]

一個字 勁！

[@PapaFungsKitchen]

😊多謝讚賞 請多多支持

[@Gigismum]

I love walnut napoleon! Papa Fung, your counter is beautiful. Is it really wood?

[@PapaFungsKitchen]

Thanks! It’s laminate, it’s a temporary table top to make these videos on

[@AwCarmen]

Oil dough 200g unsalted butter correct? Or 200g flour

[@PapaFungsKitchen]

For oil dough, it’s 70g pastry flour and 200g unsalted butter

[@janetlee8973]

👏👍🙏🏼

[@PapaFungsKitchen]

Thanks!

[@chanvincy5460]

有冇話幾多度以下先整得？

[@PapaFungsKitchen]

製作過程當中，如果感到皮有啲軟化，就會黐手。這時最好放入雪櫃雪半小時才繼續。那就好做得多。

[@ehai9688]

These are so good, but so messy when you eat them lol

[@PapaFungsKitchen]

The messier the food, the better 😉

[@dianating888]

請問片主可唔可以教剝栗子衣呀？真係好難剝呀！

[@PapaFungsKitchen]

我是用以去衣的栗子做的。超市有得賣。

[@SuperGamer-zr3st]

Tasty but time consuming🤷‍♀️