The steps of how to make mille feuille, the practice of mille feuille

Materials. Ingredients.

300 grams of flour.

Accessories. Yeast powder.

1 teaspoon. Salt.

2 teaspoons. Vegetable oil.

2 scoops. Little Suda.

1 teaspoon. Water.

Amount. Preparation of mille-feuille cake.

300 grams of flour into a basin, yeast powder with warm boiled water, add to the flour and stir, add an appropriate amount of warm boiled water and dough, knead into a smooth dough, cover with fresh film, and place in a warm place to ferment; Ferment until twice the size (Picture 1) Sprinkle an appropriate amount of flour on the panel, add baking soda and knead the dough repeatedly, exhaust and knead until smooth (Picture 2).

Roll out the dough sheet into a large rectangular sheet with a rolling pin, sprinkle it with fine salt and cooking oil in turn and spread it well (Picture 1) and fold the dough sheet from the left 1 3 points (Picture 2).

The 1 3 on the right is also stacked (Picture 1) and then stacked from the bottom 1 3 to the top (Picture 2).

Roll out the top dough into a large dough sheet and sprinkle it with salt and cooking oil.

Also fold from 1 3 on the left and 1 3 on the right.

Then stack it from the bottom 1 3 to the top, and the top 1 3 pairs are stacked back to make a rectangular blank.

Add water to the steamer, turn the dough over and put it into the steamer (for a better appearance when cutting into pieces), add the pot cover for 15 minutes; After the heat is boiled, time it for 15 minutes, turn off the heat and simmer for 5 minutes before it is ready to cook. The mille-feuille cake is ready.

Ingredients 1500 grams of wheat flour.

15 grams of yeast 20 grams of baking powder.

100 grams of fat meat and 25 grams of osmanthus.

Dates (dried) 150 grams.

150 grams of white sugar 80 grams of lard (refined).

Detailed steps of how to make red date mille-feuille cake.

1.cut the fat meat and red dates into cakes separately;

2.Sift the flour and put it in a pot, add sugar, lard, dry yeast, baking powder, water and form a dough;

3.Use a dough sheeter to press the dough and cut it into a rectangle, brush a layer of lard on the surface, sprinkle a layer of flour, fold it in half and roll it out into a rectangle;

4.Then brush the oil and sprinkle the fat cubes, sprinkle the powder, and follow this method 3 4 times;

5.Finally, roll it out into a rectangle, sprinkle it on the surface, dip it in red dates, a little honey osmanthus, and steam it in the basket.

Tips for making red date mille-feuille cake.

Production tips:1After the cake is steamed, there will be a phenomenon that the layers will not stick together;

2.To solve this problem, it is required that when operating, the rolling pin should be flat, the hand should be steady, the action should be fast, and after each layer of oil is swept, it should be evenly powdered;

3.Be quick when folding, roll it out repeatedly, fold it until it meets the requirements.

2.Among them, jujube is a well-known supplement, containing alkaloids, calcium, phosphorus, iron, magnesium and other minerals, vitamin A, vitamin C, vitamin B2, etc.;

3.It can nourish qi, nourish blood and calm the nerves, and has the effects of lowering cholesterol and inhibiting the reproduction of cancer cells.

Food restraint: fatty meat: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Mille-feuille cake is one of the Han flavor cake snacks in Beijing. Mille-feuille cake is finely made, the cake body is soft, the layers are rich and clear, colorful, the taste is sweet and delicious, and it should be eaten hot. The following is my collection of mille-feuille cakes, welcome to collect them!

Introduction to mille-feuille cake

Mille-feuille cake is one of the Han flavor cake snacks in Beijing. Mille-feuille cake is finely made, the cake body is soft, the layers are rich and clear, colorful, the taste is sweet and delicious, and it should be eaten hot. Take an appropriate amount of flour, steam it in the basket for 15 minutes, take it out, sieve it and set aside, mix the diced lard with Shao wine and sugar osmanthus juice, mix it into the steamed flour and then mix it with white sugar to make mature noodles.

After fermentation, add alkaline water and sugar and knead well, and let it sit for a while. Spread a little flour on the cutting board, put the good dough on it, knead it, roll it into a dough, take half of the cooked noodles and sprinkle it on two-thirds of the dough, fold one-third of the dough back onto the cover, and then fold it in half into three layers, crush the two ends of the dough to death and so on three or four times, and brush the sesame oil several times. In folded good.

Brush the cake with cold water, garnish with some green plums, dates, raisins, melon seeds and other preserved fruits, and steam them on the basket.

Preparation of mille-feuille cake.

1. Mix and knead Ingredient 1 into a dough, cover with plastic wrap and let stand for 40 minutes.

2. Bake or steam the salted egg yolk and chop it, mix it with other ingredients 2 for later use.

3. Divide the dough rod of method 1 into a large sheet, about 30 60 cm in size, spread the mixed filling in the middle, and fold one side to press tightly.

4. Spread another layer of filling, and then fold the other side tightly into a long dough sheet.

5. After spreading the other half of the dough sheet with the filling, press it tightly, dip a little water on the top surface, and sprinkle with green and red papaya shreds.

6. Put a piece of white paper on the bottom of the steamer, put the mille-feuille cake into the steamer, and steam it over medium heat for 30 minutes.

The recipe and recipe for mille-feuille cake are as follows:

Tools Ingredients: pineapple, water, salt, bowl, wall breaker, milk pot, tapioca starch, water chestnut flour, rock sugar, mold, spoon, oil, pot lid.

1. Peel the pineapple skin and take out the pulp, prepare a large bowl with water, then add half a spoon of salt, stir the salt first, then add the cut pineapple pieces, and let it soak for 20 minutes.

2. After the pineapples are soaked, take them out and put them in the Shenxiang cup of the wall breaker, do not need water, do not need to add water, directly beat the pulp after loading, and filter out 450 grams of pineapple juice after beating.

3. Add 100 grams of water to the filtered pineapple juice, stir it evenly, then fill half of the pineapple juice and put it in the milk pot, and leave the other half in a large bowl.

4. Add 20 grams of tapioca starch and 85 grams of water chestnut flour to a large bowl of pineapple juice, stir it until it is granular-free, stir well and set aside.

5. Add 40 grams of rock sugar to the pineapple juice in the milk pot, turn down the heat and slowly boil it until it melts, then pour it into the batter and mix it together, stirring it well.

6. Brush a layer of oil on the mold, boil water in a pot, put the mold on it, put two or three spoons of the prepared powder paste into the mold, and steam it over high heat for 5 minutes.

7. When the time is up, stir the paste in the bowl again, because the powder will sink to the bottom, so stir once before going to the pot, stir evenly and then use a wide spoon to put two or three spoons into the mold, cover the pot again, steam for 3 minutes, and repeat this until the powder is steamed.

8. When the time is almost up, you can turn off the heat and remove from the pot. As long as you can steam it until it is cooked through, it looks a little transparent, take it out and set it aside to cool completely, and then you can cut it into pieces.