How to make mille feuille sauce fragrant cakes, how to make sauce fragrant mille feuille cakes

Teach you how to make the sauce fragrant and crispy.

Recipe preparation: 1Chop the lean meat into minced meat, try to chop as much as possible, and chop the ginger.

2.Tempeh finely chopped.

4.Add bean paste, tempeh, chili sauce, sweet noodle sauce, sugar, 100 grams of water, stir-fry over low heat for about 5 minutes until the water is dry, and the color of the sauce is red and shiny.

5.Add the sesame paste and stir-fry well.

6.Add minced green onion, minced garlic, chicken essence and sesame oil, turn off the heat.

7.Serve to cool and set aside.

8.The yeast melts with 120 grams of warm water, mixes with low flour and 20 grams of oil to form a smooth dough, and is covered with plastic wrap to ferment.

9.When the dough is doubled in size and honeycomb appears on the inside, it is successfully fermented (the fermentation time is about an hour in summer, and even longer in winter, and if you put the dough in the refrigerator like me, it will take more than 6 hours).

10.After the dough has been gasped, divide it into 2 equal portions (if it sticks to your hands, you can knead the dough with some dry flour on your hands).

11.Roll out a thin sheet of dough with a rolling pin.

12.Spread the sautéed meat sauce evenly on top of the dough sheet.

13.Roll the dough sheet from one side.

14.Once rolled, tighten the mouth on both sides.

15.Roll into a circle, and press the cuff under the circle.

16.Dip white sesame seeds on both sides and flatten them by hand.

17.Use a rolling pin to gently roll out the large round pancakes.

19.Fry over low heat until golden brown on both sides.

20.Cut open and enjoy.

How to make sauce cakes? Heat the oil, add the star anise garlic, stir-fry until fragrant, remove it, add the bean paste, spicy sauce, sweet noodle sauce, add water, and then put the dough in it and brush it.

hello！I'm everyone's favorite sauce cake. The key secret is in the sauce, which is already fragrant when it is fried, and the sauce is full of flavor. And the crust is very thin, it will be crispy when fried, sprinkle with chopped green onions, perfect!

Crispy on the outside and soft on the inside, the sauce is full of fragrance, and you will be addicted to it when you eat it.

My family likes to eat cakes, and I have learned a lot of cakes

Materials. 400 grams of flour.

Hot water 100 grams.

Cold water 130

Hoisin sauce 1 tablespoon.

3 tablespoons of sweet noodle sauce.

2 tablespoons soybean paste.

Chopped chives to taste.

Cooked white sesame seeds to taste.

Fuel consumption: 1 scoop.

Salt 2-3 grams.

Cumin powder to taste.

Fresh and spicy noodles to taste.

Onion to taste.

Garlic to taste.

Green onion to taste. Ginger to taste.

Pixian bean paste 1 tablespoon.

Steps. 1. [Sauce Cake - Ingredients]: 1

Flour: 400g of all-purpose flour |Hot water 100g |Cold water 130g |Salt 2-3g |Cumin powder to taste. Appropriate amount of fresh and spicy powder, 2Sauce:

Onion |Garlic |Onion |Ginger |Pixian bean paste 1 tablespoon. Hoisin sauce 1 tablespoon. 3 tablespoons of sweet noodle sauce. 2 tablespoons soybean paste. Water Appropriate amount |1 teaspoon of sugar |Cooked white sesame seeds to taste. Fuel consumption: 1 scoop.

Wash and cut the ginger, onion and green onion, and peel the garlic.

Pour the cut ingredients into the wall breaker mixing cup.

Pour in the Pixian bean paste.

Pour in the sweet pasta sauce.

Pour in the soybean paste.

Pour in hoisin sauce.

Pour in an appropriate amount of water.

Press the fruit and vegetable button on the wall-breaking blender to get started.

Heat the water in the flour and stir it into a dough wadd, and then add cold water while stirring, it is recommended to keep 20g of cold water, and increase or decrease according to the amount of water absorbed by the flour.

Sprinkle with 2-3g of salt

Knead the flour into a dough, and knead it softly, not too hard.

Spread an appropriate amount of cooking oil on the dough.

Cover with a plastic bag and let it sit for 30-60 minutes In hot weather, you can put it in the refrigerator.

Pour oil into a cold pan and turn on low heat.

Pour the stirred sauce into the pan, remembering to stir slowly all the time.

Pour in the fuel consumption. Pour in the sugar.

When the sauce becomes sticky, it can be served to cool.

The awakened dough is placed on the kneading mat.

Roll out the dough evenly.

Pour a little oil over the dough.

Lift the edge of the dough and gently stick it to the middle, so that the oil can be more evenly spread on the dough The dough should be operated in this way.

Sprinkle cumin powder and fresh spicy powder on the dough.

Make a few cuts on top to make it easy to fold, and one slice of dough should be a little larger enough to cover the folded dough.

Fold the dough together along the knife marks, and the largest dough wraps around the folded dough.

Use a rolling pin to roll out the dough again.

Roll out into an evenly thick dough.

Pour a little oil into the pan and turn the oil on low heat.

Put the dough in, and it can be uneven a little bit, and it is more delicious with folds.

Turn to medium heat for pancakes.

When one side is golden brown and cooked, turn it over evenly.

The preparation of lasagna is as follows:Ingredients: 400 grams of flour, 4 grams of yeast, 240 grams of warm water, appropriate amount of salt, appropriate amount of chili flour, appropriate amount of five-spice powder, appropriate amount of vegetable oil.

1. After the flour is added to the water to make the dough, let it rise for 30 minutes, and then knead the dough as shown in the figure below.

2. After kneading, divide the dough evenly as shown in the figure below.

<>3. Select a dough, roll it out with a rolling pin, and then smear the prepared puff pastry on it as shown in the figure below.

<>4. After applying, select one side and cut it in half, clockwise from the incision place, and roll it into a ball as shown in the figure below.

<>5. Roll the dough into a dough by pressing it into a dough in your hand, and roll it out with a rolling pin as shown in the figure below.

<>6. After rolling, cook on both sides of the pot and serve it on a plate as shown in the figure below.

Ingredients: plain flour, 3 grams of yeast, 5 grams of sugar, 180 grams of warm water at 30 degrees, salt, cooking oil, cooking oil.

Production steps: Step 1: Prepare 300 grams of plain flour in a bowl, then add 3 grams of yeast and 5 grams of sugar to promote yeast fermentation; Then use 180 grams of warm water at 30 degrees Celsius and noodles, add water in a small amount and many times, mix into a flocculent shape and then knead it into a ball; Finally, move the dough to a cutting board, knead it thoroughly, knead it well, and cover it with plastic wrap to rise to twice its size.

Step 2: Sprinkle a little dry flour on the cutting board, take out the proofed dough and knead it thoroughly; After proofing, the dough has dense cellulite inside; Then roll out the dough into a rectangular dough with a thickness of half a centimeter and set aside.

Step 3: Add 1 tablespoon of flour to a small bowl and 1/2 tablespoon of salt to taste; Then add an appropriate amount of cooked oil and mix it into a thin puff pastry for later use.

Step 5: Fold the leather from the incision, wrap it tightly, and knead it well; Then make the wrapped agent into a circle and roll it out thinly; Finally, it is proofed on a wet cage cloth for a second time. Add slightly hot water to the pot and let it rise for 15 minutes.

Step 6: In the pot**, steam for 15 minutes, and simmer for 3 minutes to open the lid; Then take out the steamed agent, tear off the cage cloth and cut it into pieces.

Step 7: Preheat the electric baking pan and brush the oil, put the cake into the pan, fry the surface until golden brown, then turn over, and fry until both sides are golden brown.

Hello, you can refer to the following practice oh 1Put the flour in a basin, add boiling water, stir it with chopsticks to form a flocculent shape while adding, knead it into a smooth dough, cover it with plastic wrap and let it stand for 40 minutes, knead twice in the middle until the dough is smooth. 2.

Add 80g of flour, 20g of sesame seeds, 5g of five-spice powder, 10g of salt to the bowl, heat 100g of peanut oil to smoke, cool it slightly and pour it in, stir well, and it will become a puff pastry. 3.Roll out the dough into thin slices, about 2mm, the thickness is not clear, and it is easy to rot after wrapping the puff pastry, brush a layer of puff pastry.

4.Sprinkle with sesame seeds and chopped green onions. 5.

Begin to stack arhats, layer by layer. Folded to the end of the remaining little dough wrap before wrapping. Key tip (this will prevent the puff pastry from leaking out).

6.Roll from one end, roll as you go (so that the cake will be thinner) and let the dough rise for another 10 minutes. 7.

Ingredients: 300 grams of fragrant snow powder, 260 grams of pumpkin, 4 grams of yeast.

Method. 1. Cut the pumpkin into pieces and steam it, and after steaming, there is generally pumpkin juice oozing out of the plate, which should be poured out.

2. Dry the pumpkin puree until warm, add dry yeast, then mix the flour and knead it into a dough.

3. Here you need to adjust the amount of flour according to the water content of the pumpkin. The dough should be slightly firmer.

4. Ferment at room temperature to twice the size (about 35 minutes in this season), roll out with a rolling pin to exhaust, and then roll out the rectangular dough sheets. Brush with a layer of oil.

6. Fold from the very edge, fold it in the middle and then flip it up.

7. Repeat this until the whole dough sheet is wrapped into a square of cake. (Because of the many layers, it looks like a rectangle).

8. After folding, press it by hand and then roll it out.

9. Put it in the steamer for a second proofing, which takes about 40 minutes. (Cold water should be placed in the pot in advance) 10. Turn on high heat and steam for 20 minutes. Wait 5 minutes until warm and cut.

11. There are so many layers, and the sweet pumpkin dough is ready.