Add some spices when making mille feuille and noodles, I don t know what it is, there is someone who

Ingredients: 1000 grams of flour, 250 grams of old fertilizer, 25 grams of soybean oil, appropriate amount of alkali.

Method: 1. Pour the flour on the cutting board, add old fertilizer, 500 grams of warm water, and form a fermented dough. Wait for the leaven dough to start, add an appropriate amount of lye, knead well, and let it simmer slightly.

2. Roll the dough into long strips, knead 1 dough per 100 grams, roll the dough into long strips, roll it into a wide rectangular dough sheet with a rolling pin, then brush with soybean oil, sprinkle dry flour slightly, and then stack it from left to right and set aside.

3. Wrap the two ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond-shaped block pattern on the top of the cake blank with the back of the knife.

4. When the steamer is gasped, put the cake blank into the drawer, steam it for about 20 minutes with a strong fire to cook, take it off, cut it horizontally in the middle of the cake with a knife, gently knock the cake, and put it into the plate when it is seen.

The mille-feuille oil cake of Sanyuan, the layer is many and fine, loose and not greasy, and it is a well-known snack in Weibei. The main ingredients of mille-feuille oil cake are white flour and lard. After kneading the dough, roll it out into a three-minute thick dough sheet, smear it with lard and Sichuan pepper powder, roll it up and cut it into long strips, roll it out into a one-and-a-half-minute thick dough sheet one by one, cut it into thin strips, and roll it into round oil cakes weighing nine coins each.

When steaming, first spread a thin layer of dough sheets, and then cover a thin sheet of dough after the oil cake is arranged. After the basket, the two oil cakes are put together and placed on the plate, and they are eaten with sweet syrup and kimchi, which is particularly fragrant and flavorful.

Ingredients: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruits, raisins, sugar, peanut oil.

How to make:1Add the flour to the fermented noodles, fresh milk, egg white, add warm water to knead into a dough, ferment for 10 minutes, then add an appropriate amount of alkali and knead well, pinch into a 100-gram size of the dough for later use;

2.Cut the fruit into raisin-sized cubes and mix well with the raisins;

3.Roll the dough into a semi-circular dough, brush with oil, sprinkle with fruit ingredients, fold it up and roll it out again, fold the two ends again, roll it into a square, and the light side is up, that is, it is a thousand layers of cake;

4.Wake up the mille-feuille cake for a few minutes, put it in the drawer, and steam it for 20 minutes.

Lasagna is high in calories, so try to eat as little as possible.

Many people like to try to make mille-feuille at home, thinking that it is clean and hygienic and saves money, but it does not have a crispy taste, in fact, the main reason is the wrong choice of flour, and the most suitable flour to make delicious mille-feuille should be high-gluten flour.

First, the characteristics of mille-feuille

To make a delicious lasagna, you need to understand it firstFeatures of authentic mille-feuilleMille-feuille is actually a local snack that originated in ShandongThere are dozens of layers in the cake, which is tender and crispy, and the biggest feature is that the structure in the cake is clearTherefore, to make a delicious mille-feuille, the most important thing is to make the inside of the cake clear after biting into it. <>

Second, high-gluten flour is the key

Many people try to make mille-feuille, but the effect is not very ideal, the cake is not only no different from ordinary cakes, but even tastes hard, like chewing plastic, this issue is because the flour used is ordinary flour.

Mille-feuille has high requirements for flour, and high-gluten flour is relatively high in gluten as the name suggests, and after the dough, after the dough,The structure between the flours is obvious, so that the effect of layer separation can be achieved, high-gluten wheat flour.

It is generally stone-ground flour, so the taste is indeed a little better than ordinary flour, so the price of high-gluten flour is relatively expensive. <>

There are also attempts to substitute other flours, such as baking powder.

However, the results are not ideal, so we need to trust the lessons learned from traditional food cultures, and choosing the right flour is more conducive to making delicious food.

Third, there are many changes at present

Food knows no geographical boundaries, although mille-feuille originated in Shandong,But now it has developed into the most common pastry food in ChinaEach area has also been changed according to people's preferences, and its own characteristics have been developed in terms of filling seasoning. <>

However, although the mille-feuille cake is delicious, a lot of fat is used in the preparation process, so the fat content is very highIt's high in calories overall, so be sure to eat it in moderation!

When making mille-feuille cakes, it is best to use all-purpose flour, because the tolerance of intermediate flour is better, and the adhesion is better, which allows us to stack more layers of dough and make the cake more delicious.

We need to apply a layer of oil when making the dough so that it doesn't stick together, and we need to add a certain amount of butter so that it can be crispy, crispy and cut.

The flour used in mille-feuille is high-gluten flour because this flour is able to create the effect of mille-feuille. It can also make the lasagna taste better.

Ingredients: 300g wheat flour, 50g chives.

Excipients: 150g hot water, 1 tsp salt, 1/2 tsp chicken bouillon, 1 tbsp chili oil, 3 tbsp sesame seeds.

1. Raw material diagram.

2. Heat the flour and knead it into a smooth dough, which is softer than steamed bread noodles.

3. Wash and chop the chives and dry them thoroughly.

4. Divide the dough into three parts, take one part and roll it out, sprinkle with salt, chicken essence, and pour a tablespoon of cooking oil and a tablespoon of chili oil. Pinch the edges of the dough and rub evenly in the middle. Or use a brush to spread it off.

5. Sprinkle with chopped green onions and roll up.

6. Reroll from one end after the roll is loaded.

7. Close the mouth and sprinkle sesame seeds and press them flat.

8. Roll it out, don't use too much force.

9. Put oil in the pan, pan pan, low heat pan, or directly discharge the pan.

10. Golden brown on both sides can be taken out and cut into pieces.

It's not difficult to make lasagna, but the noodles are very important. How do you mix the noodles of the mille-feuille?

1. Hand stirring method.

1. Put the flour in a basin. Put your hands on the flour** and pull the flour from the inside to the outside with your hands. Forming a groove with thick edges and thin middle. Pour an appropriate amount of water into the groove.

2. Open the five fingers of your right hand and pull the flour on the inner edge of the groove towards the center of the water. Dry flour pulled into the water by hand and stirred with water to form a snowflake-like grape-like dough.

3. Pour an appropriate amount of water on top of the remaining dry flour.

4. Repeat steps 1 3 and stir all the dry flour with the water in the small hole to form a snowflake-like grape-like dough.

5. Knead the snowflake-shaped grape-like dough together by hand to form a dough with a smooth surface.

Second, chopsticks blending method.

1. Pour the flour into a clean, water-free and oil-free basin. Use chopsticks to dig a small hole in the center of the flour. Slowly pour an appropriate amount of water into the small hole dug.

2. Use chopsticks to pull the dry flour from the edge of the small hole into the water of the small hole. Use chopsticks to mix the dry flour mixed in the water with the water to form a fine dough with a lot of dry flour.

3. Put the mixed dough on the side and slowly pour an appropriate amount of water into the other dry flour dispensing. Use chopsticks to stir the remaining dry flour with cold water and mix evenly, and form a snowflake-like grape-like dough in the basin.

4. Knead the snowflake-shaped grape-like dough together by hand. Knead into a dough with a smooth surface.

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, simmer for another 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.

Key points of production:

The dough will become larger after the second proofing, and you can smear a little cooking oil on the dough so that it can prevent sticking.

If you like it, you can also add shallots, chili noodles, five-spice powder, etc. in the production process, which is fragrant and flavorful, and a bite is full of fragrance. Come and try it, it's really not that hard!

Pro, poor silver mille-feuille cake ingredients and recipe main ingredients: 300g of wheat flour, 50g of chives. Excipients:

150g hot water, 1 teaspoon salt, 1/2 teaspoon chicken bouillon, 1 tablespoon chili oil, 3 tablespoons sesame seeds. 1. Raw wheat flour 2, flour heating water kneaded into a smooth dough, softer than steamed bread noodles 3, chives washed and minced, dry thoroughly. 4. Divide the dough into three parts, take one part and roll it out, roll it into a large dough shape, about 2 mm thick, evenly sprinkle with salt, chicken essence, and pour a tablespoon of cooking oil and a tablespoon of chili oil.

Pinch the edges of the dough and rub evenly in the middle. Or use a brush to spread it off. 5. Sprinkle with chopped green onions and roll up.

6. Reroll from one end after the roll is loaded. 7. Close the mouth below, sprinkle sesame seeds and press the empty banquet. 8. Roll it out, don't use too much force.

9. Put oil in the pan, pan pan, low heat pan, or directly discharge the pan. 10. Golden brown on both sides, you can take out the pieces and change the celery.