How to make delicious matcha lasagna

Matcha mille-feuille making tutorial.

Ingredients: Crust: 2 eggs, 75 grams of cake flour, 250ml of milk, 30 grams of caster sugar, 20 grams of butter, 5 grams of matcha powder.

Sandwich: 250ml of whipping cream, 25g of caster sugar.

Method: 1. Mix matcha powder and low powder and sieve twice.

2. Melt the butter in water.

3. Crack the eggs into a large bowl and add 30g of caster sugar.

4. Beat the egg whisk with a hand-held whisk.

5. Add the milk and stir while pouring.

6. Pour in the sifted dough.

7. After stirring evenly, sift and sieve to make the batter smoother and more delicate, so that the fried pie crust will not have particles.

8. Pour in the melted butter.

9. Stir well so that the butter and batter are well combined.

10. Smear some oil on the pan, the oil should be very small, only need to brush one layer with a brush, and the pie crust does not need to be brushed again.

11. After the pot is slightly heated, pour in a spoonful of batter, shake evenly, and heat over medium-low heat until the crust is cooked.

12. The spread crust can be stacked on the plate one by one, so you don't have to worry about sticking.

13. Add sugar to the whipping cream and beat it to 7 to distribute. (There is a state of non-flowing lines) 14, a layer of pie crust and a layer of cream can be repeated.

15. Put it in the refrigerator for about 3 hours after all is ready.

Ingredients for the dough part:

200 grams of flour.

Yeast 2 grams.

Water 100 grams.

5 grams of sugar.

Puff pastry: flour oil.

Pepper and salt pumpkin powder (optional).

Excipients: a little white sesame seeds.

Preparation of mille-feuille.

Water, sugar, yeast, mix.

Sift in the flour and form into a dough.

Cover with plastic wrap to proof.

While waiting, mix a puff pastry: four tablespoons of cooked cold oil, (that is, the oil is heated and then cooled), two spoons of flour, one spoonful of pumpkin powder (if you don't have one, you can leave it out), and two spoons of salt and pepper. (I'm not putting salt, it's pepper salt, if you don't have salt and pepper, you can change to salt, but the amount should be reduced.) ）

Dough hair to twice the size.

Take out the kneading dough, vent and roll out into a rectangle.

Spread the puff pastry evenly.

Cut as shown in the diagram and stack the two faces together in the direction of the arrow.

Then fold it in the direction of the arrow.

Then the two sides of the dough sheet are stacked together, folded forward repeatedly, and finally wrapped like this.

Roll it out lightly and roll it out a little thinner. Don't roll it too hard, or the mille-feuille won't be obvious.

Grease the surface with water and sprinkle with white sesame seeds.

Put it in the cage drawer and let it rise for 20 minutes. Then steam for 15 minutes. Steamed.

Steamed mille-feuille and cool slightly.

Brush the pan with oil.

Put the cake in and fry over low heat.

Fry until lightly browned on both sides. The crust is slightly firm.

Remove and cut into quarters and serve.

The finished product is layered, soft and delicious, and the slightly hard bottom is crispy.

I also made garlic pretzel shrimp, sesame sauce beans, and served with mille-feuille for lunch.

The method of lasagna is to make sure that the dough is well mixed so that it can be chewy.

All-purpose flour 400g, boiling water 100g, cold water 150g, leeks 200g, 3 eggs, 1 2 tsp salt, 1 2 tsp pepper, 1 tbsp sesame oil.

Method: Put the flour in a basin, flush into the boiling water, stir and then rinse in cold water, mix well and then knead until there is no powder into a ball, cover with a damp cloth or plastic wrap, and relax for 30 minutes. Knead into a smooth dough. The eggs can be scrambled, and then mixed with the chopped leeks, pepper, salt, and sesame oil for later use.

Roll out the dough into rectangles, cut two knives on the left and right, and sprinkle with salt and pepper. Spread the dumpling and fold the cut into the middle. It's all folded like this.

Fold up and down to the middle and relax for 10 minutes. Then roll it out with a rolling pin. Put a little oil in a pan and fry over low heat.

Fry until golden brown on both sides. Slice and serve.

Method 1:

Ingredients: 20g of ground meat, 50g of dough, appropriate amount of oil, appropriate amount of hot sauce.

Method 1: Add an appropriate amount of salt, water, and hot sauce to the minced meat, stir well, and make it a little thinner.

2. Use the mixed dough, sprinkle dry powder on the cutting board, and roll it into large dough sheets.

3. Use the back of the spoon to evenly spread the meat filling on the dough sheet.

4. Roll up slowly from one side.

5. Roll slowly from one end to the other while rolling into a roll.

6. Tuck the closure underneath.

7. Gently flatten it with your hands.

8. Roll it out gently, not too thin.

9. Pour in the oil.

10. Put the cake in, cook it slowly over low heat, or cover the lid.

11. After one side is seared, turn over and continue to burn.

12. Tear your hands into pieces, super fragrant.

Method 2: Ingredients: 500 grams of flour, 5 grams of salt, a little lard.

Method 1: Blanch the water to 80 degrees, live more than half of the flour, and pay attention to the soft feeling.

2. The noodles are slightly cool, mix them with cold water to live the remaining noodles; The key is to be soft (most attention should be paid here) and let stand for 20 minutes.

3. Spread out the panel, spread the dough evenly to a thickness of 3-4 mm, and evenly brush the lard and salt on the dough in turn.

4. Roll up the dough from one end, roll it into a dough roll with a diameter of 4-6 cm, and then start from both ends, in the opposite direction, roll it up, roll it up, stack it, and spread it evenly to a thickness of 5-8 mm.

5. Put a small amount of oil in the iron pot, heat it, put the cake into the pot, slow heat, repeat, until it is cooked thoroughly, and then remove from the pot.