How do you make mille feuille dough?

Preparation of mille-feuille pastry dough (reference serving size is 1 serving).

Ingredients: 250 grams of flour (Fuqiang flour, dumpling flour or high-gluten flour) 40 grams of butter 1 gram of salt 5 grams of sugar about 120 grams of water 180 grams of butter (for wrapping) Appropriate amount of flour (for anti-sticking).

Method: 1) Cut the butter into small cubes, mix it with the sifted flour and rub it by hand until there are no butter particles. Then add granulated sugar and salt, and the water should be gradually added to the flour and kneaded into a dough. Wrap the dough in plastic wrap and relax at room temperature for 20 minutes.

2) Sprinkle a thin powder on the board, beat it with a rolling pin and wrap it in butter to form a rectangular row of flakes with a thickness of centimeters. The softness and hardness of the rolled butter should be basically the same as the hardness of the dough, and if it is too soft after beating, it can be refrigerated for a while and set aside.

3) Sprinkle a thin sheet on the board and roll out the loose dough into a rectangle. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet should be the same as the width of the butter after shaping, and the length should be three times that of the butter.

Place the butter in the middle of the dough sheet. Wrap the dough sheets on both sides around Margilyn, and then pinch the upper and lower ends to death.

4) Roll out the dough sheet to a thickness of cm, then fold it in four like a quilt, wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

5) Repeat step 4 two more times, refrigerate twice for 20 minutes each, and set aside. If the mille-feuille dough is not used for more than a day, it can also be temporarily stored in the refrigerator freezer in a plastic bag, which can be stored for about 2 weeks or longer, and can be used at room temperature for 20 minutes before use.

Ingredients: 500 grams of fine powder.

Accessories] 175 grams of lard, 150 grams of sugar, 130 grams of water, a little sesame oil and Beijing cake.

Method] 1First, add 200 grams of fine powder to 100 grams of lard and make puff pastry for later use. Then pour 300 grams of fine powder into the basin, add 75 grams of lard and rub it by hand, then pour in cold water and hard pricking to make a leather surface for later use.

2.Put the leather noodles and puff pastry noodles on the table, each into 10 agents, and then wrap the puff pastry agent with the skin flour agent one by one, roll it into a thin slice of more than 30 cm long and 6 cm wide with a small rolling pin (the thinner the better), and then use a knife to cut it in half in the middle of the dough sheet, smear sesame oil on the surface, roll it into a circle on the fingers one by one, and then turn out one end of the dew crisp, fry it in a warm oil pan for 7-8 minutes, take it out and sprinkle it with sugar, and sprinkle a little Beijing cake in the middle.

Features] crispy, crispy, fragrant, sweet, beautiful color.

Mille-feuille "raw material.

Box of puff pastry, a box of whipped cream, honey, brandy, a pinch of fresh strawberries, strawberry jam, powdered sugar, unsalted butter.

Step 1: Brush each piece of ready-made puff pastry with unsalted butter, stack them one by one, stack 5 pieces to become a layer of puff pastry, and press it into a circle or your favorite shape with a mold.

Step 2: Beat the whipping cream in the same direction and froth the milk at a constant speed. After the strawberries are cut into cubes, add the strawberry jam, brandy, sugar, marinate for 10 minutes, then put in the cream and add a little honey.

Step 3: Put the puff pastry in the oven or microwave to 180 degrees, after about 5 minutes, the puff pastry turns golden brown and has a crispy texture, then you can take it out, and brush with butter during heating. Each layer of puff pastry is topped with cream, and the top layer is sprinkled with powdered sugar.

Step 4: Layer the puff pastry on top of each other, be careful not to break the puff pastry, cut the strawberries in half, sandwich them between each layer of puff pastry in turn, make a petal shape, and finally decorate with strawberry jam, powdered sugar and chocolate.

Ingredients: 200 grams of high-gluten flour, 200 grams of low-gluten flour, 130 grams of water, 1 egg, 12 grams of sugar, 340 grams of ghee, appropriate amount of fruit.

Operation: 1Beat the eggs, put them in a bowl with high-gluten flour, low-gluten flour, sugar and water, and stir slowly in the same direction for 2 minutes, then stir quickly for 10 minutes until the surface of the dough is smooth.

2.Let the dough rise at room temperature for 30 minutes.

3.Roll out the dough, fold it three times, fold it four times, and repeat it several times, until you roll it out into a 15 cm thick cake, cut it into 6 cm x 12 cm sizes, and prick some small holes in it.

4.Place in a baking tray and let rise at room temperature for 30 minutes.

5.Oven 180 Preheat for 10 minutes, put the baking tray in and bake for 25 minutes.

Ingredients: 200 grams of high flour, 40 grams of low flour, 30 grams of butter, 1 tablespoon of sugar, 1 2 cups of water, 150 grams of maqi rind.

Pineapple filling: 1/2 medium pineapple, 60g sugar, 2 tablespoons cornstarch.

Prepare 1 egg yolk.

Making muffin crusts:

1. After sifting the high flour and low flour, add a tablespoon of sugar and mix well, add butter, crush the butter by hand, then pour in water and knead it into a smooth dough.

【The practice of mille-feuille crisp】

IngredientsCrust:

110 grams of cake flour, 15 grams of cake flour, 20 grams of butter, sugar, salt, water 65 ml.

Inside:

Butter 90 grams.

Preparation steps Put all the ingredients of the outer skin into the kitchen machine, press the dough stall to start mixing, and form a dough;

Wrap plastic wrap and put it in the refrigerator to relax for 20 minutes;

Put the butter in a plastic bag, knock it soft and roll it out into thin slices;

Put the rolled butter flakes in the refrigerator to refrigerate and set;

The dough is rolled out to 3 times the length of the butter sheet and 1 cm wider than each side of the butter sheet;

Thin slices of butter in the middle;

The lower rind covers the butter flakes;

Cover the butter flakes on the other side as well;

After pressing the left outer skin, smooth the outer skin with your hands, and after expelling the air, press the right outer skin. Refrigerate to set;

Sprinkle a layer of thin powder on the mat, put the shaped dough on the mat, sprinkle a layer of thin powder on the dough, roll it into a rectangle with a rolling pin, fold it at a quarter of the right slag side, fold it at a quarter on the left side, and then fold it in half. It's like folding a quilt. Continue to refrigerate to set;

Repeat [Step 11] and roll out the rectangle, then fold it four times, just like folding the quilt. Refrigerate to set;

Continue to repeat [Step 11] and put it in the refrigerator to set the shape;

After repeating the four-fold three times, the mille-feuille is ready. Now for the styling: roll out the dough into a rectangle. Preheat the oven to 180 degrees;

Cut it into the shape you need, you can use the modeling mold to press the surface to make a shape, or you can cut it like Duma.

The top 6 small pieces are made of mille-feuille almond crisp strips, and the bottom 2 large pieces are folded in half to make mille-feuille French style baked cakes;

Mille-feuille cake garnish: egg yolk liquid + white sesame seeds;

Fold the mille-feuille puff pastry in half, coat one side with egg yolk liquid, and sprinkle with sesame seeds;

Mille-feuille almond crisp strip garnish: egg yolk liquid + almond slices + butter + sugar;

Coat with egg yolk liquid, spread with almond slices, add sugar to butter and put in the microwave for 1 minute, then pour the liquid on top;

Place in the middle of the oven at 180 degrees for 20 minutes;

After baking, put the roasted fubu and simmer in the box for 5 minutes, then take it out. Prevent retraction;

The mille-feuille style baked cake is ready.

Tips Be sure to sprinkle flour when rolling butter, otherwise the rolling pin will easily stick to the skin, and the skin will be mixed with oil after the skin is destroyed, so it will not be so crispy;

Be sure to put it in the refrigerator to refrigerate and set, otherwise it is easy to leak oil;

It is best to knead the dough by hand, so that you can control the amount of water. Each flour has different water absorption, and the amount of water can be adjusted;

Each oven has a different temper, and the time temperature given can only be used as a reference;

The mille-feuille cake is colored and covered with tin foil. Or turn down the top tube temperature.

Mille-feuille is a food that people love to eat, and the taste of mille-feuille shortbread is better than that of ordinary cakes, which makes people want to eat it and have an endless aftertaste, so do you know the practice of mille-feuille shortbread?

Melale-feuille taro pie

Ingredients A, 240g of high flour, 30g of butter, 1 tablespoon of sugar, 150ml of water, 1 egg yolk, 150g of maki, b, half of taro, 100ml of milk, appropriate amount of sugar, a little vanilla powder, a little starch.

Method

1.Peel the taro and cut it into small cubes and steam it in a steamer.

2.Take a clean pot and add milk, taro, sugar, vanilla powder and cook until thick.

3.Then the starch is mixed with water, poured into the pot, and the soup can be dried up.

4.Pie Skin: In Material A'Sift the flour, add sugar, crushed butter, and add water to make a smooth dough.

5.Wrap the dough in plastic wrap and let it rest for 20 minutes. At the same time, wrap the macachi in plastic wrap and beat it into thin slices.

6.Remove the dough and roll it out with a rolling bowl, then wrap in the marquin and fold it in three folds.

7.Beat the folded dough, roll it out and continue to triple fold.

8.After the three-fold dough, wrap it in plastic wrap and leave it in the refrigerator to relax for 20 minutes.

9.Continue to roll out, then fold in four. This method is repeated twice, each time relaxing for 20 minutes.

10.Finally, roll out the dough into 3 mm thick slices and cut them into the desired size.

11.Spread the egg yolk around the dough sheet, then add the taro filling, cover another piece of dough on top and shape the sides with a fork.

12.Brush the dough with egg yolk liquid, preheat the oven at 200 degrees, place in the middle layer and bake for 25 minutes.

Jam mille-feuille

Materials:

Water, sugar, a pinch of salt, cake flour 220g, butter 40g, butter 180g (for wrapping), jam.

Method

1. Soften the butter at room temperature, mix 40g with flour, then knead the flour, sugar and salt into a smooth dough with water, and put it in the refrigerator for 20 minutes.

2. During the period, put 180g of butter into plastic wrap and roll it into a rectangle thick, and put it in the refrigerator to set again.

3. Roll out the good dough into a rectangular dough sheet three times larger than butter, put the butter in the middle of the dough sheet, and stack it left and right.

4. Roll out the dough sheet into a thick dough sheet, fold it 4 folds left and right, and then put it in the refrigerator to wake up for 20 minutes.

5. Repeat the previous step 3 times.

6. After cutting the dough sheet into a square about 8cm long, make it into shapes, brush with whole egg wash, and put jam in the middle.

7. Preheat the oven to 200 degrees for 15 minutes.

The shortbread is also known as the mille-feuille shortbread, known as the first point of the West Qin, put into the market for sale, has been all the rage, more than 1,000 years, several vicissitudes, enduring, has been passed down to this day.

Raw material formula: kilograms of white flour, grams of alkaline flour, kilograms of rapeseed oil, 50 grams of pepper oil.

How to make it: 1.Cooking: Heat 250 grams of rapeseed oil in a pot, remove from the fire, slowly pour in 750 grams of white flour and stir quickly, then put it in a pot for later use.

2.Mix the dough: Pour all the remaining white flour into the basin; The alkaline noodles are boiled with kilograms of water (60 into cold water, 40 into boiling water), first pour in 60 of alkaline water to repeatedly reconcile the noodles, then pour in 25 of warm water, knead into a hard dough with a glowing surface, and then sprinkle the remaining alkaline water, and press it on the dough with a fist to make the alkaline water penetrate into the noodles.

Then move the dough on the panel and knead it vigorously until it is tough, stretch it into long strips, smear it with clear oil, and pick 100 pieces of flour agent weighing about 65 grams, in order to prevent sticking, each flour agent can be smeared with some oil, and then kneaded into long strips of about 12 cm one by one.

3.Cake making: flatten the long strip that is kneaded, and then roll it into a dough sheet about 5 cm wide with a small rolling pin, smear it with gram puff pastry and sprinkle it with pretzel one by one, pick up the right side of the dough, pull it outward, and then fold it up according to three folds, each fold is about 20 cm long, and then roll it from right to left, when rolling, you should use your right finger to pull it slightly, and pull it wide on both sides of the dough sheet with two fingers of your left hand, and roll it into more than 10 layers while pulling it, and then pull the remaining noodles long and thin, smear it with puff pastry, and twist it into a snail shape (1 shortbread must be about 4 meters long).

4.Topping: Press the dough into a small round cake with a thin center and a diameter of about 7 cm.

Pour 50 grams of oil into the pan, and arrange the small round cakes one by one in the pan, and distribute the fire under the pan evenly. Scattered around. The fire on the pan is concentrated in the center of the pan, so that the heart of the shortbread can be lifted and it will be raised.

After about 3 minutes, remove the pan, pour 50 grams of oil on the shortbread, and adjust them one by one according to the color of the fire.

Raw material formula (20 pieces) 500 grams of white flour 100 grams of peeled sesame seeds 100 grams of lard 100 grams of cooked ham 100 grams of chives 10 grams of refined salt 1 gram monosodium glutamate 1 egg kilogram of cooked lard (about 400 grams).

This one looks like a shortbread, and it looks like a pancake. You search for the method of pan silk cake, the method is a bit complicated, and you don't understand just what you say.

Millefeuille is a semi-Chinese dim sum that is made in a puff pastry. The puff pastry is divided into puff pastry and pastry, and there are more puff pastries in the hotel, such as durian puff pastry and radish puff pastry. Compared with puff pastry, the production of puff pastry is relatively simple, and the next step is a brief introduction to the production method of puff pastry.

Cover the butter flakes in plastic wrap and refrigerate for 2 hours and set aside. Roll out the refrigerated dough to about 34*17 cm, place the butter on the dough**, wrap it, and pinch the middle and the closure on both sides.

Flatten the dough vigorously to form a square of about 20*20 cm. Sprinkle some flour on the table and roll out the dough to a rectangle of about 20-60 cm. Then brush the flour on the surface of the dough.

Start folding for the first time, fold the dough in thirds, and pay attention to the right angles around the dough when folding. Next, sprinkle some flour on the dough and continue to roll it out to 20 x 60 cm. Brush off the excess flour, fold it for the second time, and after folding, the length and width of the dough are about 20*20 cm.

Cover with plastic wrap and refrigerate for 2 hours. Repeat the entire step 2 more times.

Sprinkle some flour on the refrigerated dough and roll out to a thickness of about 3 mm. Cover the dough with a layer of grease paper and press another baking sheet. Preheat the oven to 200 degrees and bake for 12 minutes.

Once removed, press firmly on the baking tray to squeeze out the steam inside. Roast a second time. Preheat the oven to 170 degrees and bake for about 25 minutes.

Cut 2 vanilla pods. Pour the milk into the pan, add the butter, vanilla seeds and vanilla pods, bring to a boil, turn off the heat and remove the vanilla pods. Mix the egg yolk and sugar, mix well, pour in the starch, and continue to stir.

Slowly add the boiled milk to the egg yolk mixture while stirring. Stir and cook over medium heat until thick, then stir continuously for about 1 minute. Serve, cover with plastic wrap and refrigerate.

At the same time, cut the puff pastry, trim the edges first, and then cut each slice until the length and width are about 4*10 cm. Sprinkle some caramel crumbs on top of the puff pastry. Preheat the oven to 220 degrees and bake for about 1 minute.

Remove and cool.