How can a mille feuille be made into an omelet

1. The first step of leek egg mille-feuille cake: and noodles. Mix the dough with warm water, make it less soft, and let it rise for 20 minutes Step 2:

Mix the filling. 1) 250g leeks, rinse and drain, mince and set aside. 2:

Beat 2 eggs in a bowl and add a little salt and stir well, put them in an oil pan and stir-fry to cool for later use 3: Soak the shrimp skin in warm water to control the moisture Put the above ingredients together, add soy sauce, salt, cooking wine, sugar, a little monosodium glutamate, five-spice powder, sesame oil and stir well. Step 3:

Make mille-feuille. Roll out the dough into a rectangle, cut a section in the middle with a knife, but do not cut it, then each layer should be evenly covered with filling and then folded layer by layer, and finally the edge is tightly pinched to become a small rectangle with filling on each layer. Step 4:

Pancakes. Put oil in a frying pan, put the mille-feuille cake in a hot pan with a temperature of 60%, turn to medium heat, turn to low heat when both sides are slightly yellow, cover the pot, and simmer for 3 4 minutes to serve on a plate.

2. Mille-feuille.

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, pay attention to the soft feeling;

2. The noodles are slightly cool, mix them with cold water to live the remaining noodles; The key must be soft (the most attention should be paid here), let the surface 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.

Note: The experience component of this practice is very large, so it is difficult to express it clearly, so make do with it, and it will be successful with more practice. The mille-feuille cake must be crispy on the outside, with a lot of soil and fragrant taste.

3. Raw materials for raisin mille-feuille cake: 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.

Put two eggs on top.

1. Eggs are put in the mille-feuille cake to increase nutrition, and at the same time, it also makes the mille-feuille cake smooth and soft.

2. Mille-feuille method:

1) Prepare all the ingredients, warm water and dough into a smooth dough.

2) Roll out the dough into a rectangle, brush with an appropriate amount of oil, and gently roll it up, wrap it into a ball, and press down to form a circle.

3) Put a small amount of oil in the pan and put down the cake when the oil temperature is suitable. Sprinkle salt, MSG and chopped green onion evenly on top of the cake.

4) When the baked side of the pan is slightly golden brown, beat the eggs on the side of the pan.

5) Turn the mille-feuille over the egg and press down with a spatula to break the yolk.

6) The mille-feuille cake is baked in the pot until golden brown on both sides.

Egg white has a bulking effect, and it is nutritious and can increase freshness. When making pasta, you can add eggs if you want to make it softer. Egg whites are usually added, but the excess egg yolk is also nutritious, so it is added together.

One is more nutritious, the second is the taste, the second is the softness of the cake, and the third is the color is also beautiful.

Increases protein. Fat. The content of vitamins.

Nutrition, another function is to make the cake taste crispy.

The taste is smooth, soft and nutritious.

Isn't mille-feuille a specialty of Xikou? I'm from Xikou.