How to mix mille feuille bread, how to make mille feuille bread, and what pasta can be made at the s

How to make lasagna? Brush the dumpling skin with oil and add salt, and then cover a dumpling skin with chopped green onions, one is to brush the oil and add chopped green onions, then roll it into a dough and fry it in a pan.

The two-color dough mille-feuille manufacturing method.

The dough mille-feuille cake is particularly soft layer by layer.

Teach you how to make delicious lasagna.

First prepare some dry flour and put it in a bowl to boil the oil, then pour the oil into the dry flour and stir it into a paste, then knead the flour and water into a dough, let the dough rise for half an hour, and finally roll out the dough thinly.

First we need to knead the dough, then wash the dough and cut it into small pieces, then roll it out into a thin layer and brush it with oil, then roll it up, and roll it out again. It can be made into mille-feuille, and you can also make some meatloaf, or make omelets.

If you want to make mille-feuille, you need to add oil when mixing the noodles, so that the living noodles can make real mille-feuille, and you can make onion cakes, and the taste is also very good.

The home-cooked recipe for dough mille-feuille:

Ingredients: 300g flour, 3g yeast, 10g sugar, 3g salt, 160g warm water or milk, puff pastry, appropriate amount of flour, appropriate amount of salt, appropriate amount of five-spice powder or Sichuan pepper powder, appropriate amount of edible oil.

Step: <>

2. Don't add all the water at once when mixing the dough, reserve a little, according to the water absorption of your own flour. Don't make the dough too soft to handle. The dough is alive, cover with plastic wrap and let rise at room temperature.

3. The dough is ready in about an hour.

4. Roll out the dough into large pieces, divide and shape.

5. Brush with puff pastry, puff pastry is made during the fermentation time of my dough, flour, salt, pepper into a bowl, heat the oil and pour it evenly in the bowl.

6. Evenly brush with puff pastry and fold.

7. After folding, use a rolling pin to roll it out less, don't roll it too hard.

8. Sprinkle with white sesame seeds, put it in the cage drawer to rise for 20 minutes, boil the pot and steam for 15 minutes after waking up, and let it simmer for five minutes.

9. Brush the pan with oil and fry until golden brown on both sides.

10. It's done, it's really delicious.

11. It's not hard at all when it's cold.

8 step by step reading.

First, put an appropriate amount of flour into a basin, beat two eggs, stir the eggs well with chopsticks, and constantly add an appropriate amount of water;

2 8 The flour is made into a dough with moderate hardness by constantly kneading the dough;

3 8 After the dough is ready, knead the dough into strips, and then cut it into sections as shown below, just like cutting steamed buns;

4 8Place the cut dough on a cutting board and press it into strips of moderate thickness with a rolling pin;

5 8. Spread the oil, spiced pasta, salt and other condiments evenly on top of the rolled dough sheets;

6 8 Then roll the dough sheet slowly from one side, pay attention not to let the oil squeeze out when rolling it up, you can roll it on the side and press it from the side, so that it will not be squeezed out.

7 8 The next is to roll out the rolled dough again, and then you can put it in the pot, pay attention to the pot must put a little oil, so as not to stick to the pan;

8 8 When both sides of the cake are fried until golden brown, it is ready to be cooked, and after it is out of the pan, the cake is cut with a knife, so that the delicious home-cooked mille-feuille cake is made;

1.Put the flour in a basin, add boiling water, stir it with chopsticks to form a flocculent shape while adding, knead it into a smooth dough, cover it with plastic wrap and let it stand for 40 minutes, knead twice in the middle until the dough is smooth.

2.Add 80g of flour, 20g of sesame seeds, 5g of five-spice powder, 10g of salt to the bowl, heat 100g of peanut oil to smoke, cool it slightly and pour it in, stir well, and it will become a puff pastry.

3.Roll out the dough into thin slices, about 2mm, the thickness is not clear, and it is easy to rot after wrapping the puff pastry, brush a layer of puff pastry.

4.Sprinkle with sesame seeds and chopped green onions.

5.Begin to stack arhats, layer by layer. Folded to the end of the remaining little dough wrap before wrapping. Key tip (this will prevent the puff pastry from leaking out).

6.Roll from one end, roll as you go (so that the cake will be thinner) and let the dough rise for another 10 minutes.

7.Roll out into a cake shape.

In the homes of northerners, flour is indispensable, just like rice is indispensable in southerners, and flour is used to make various staple foods, such as steamed buns, noodles, pies, mille-feuille, fritters, etc., each of which is delicious and delicious. If you are tired of eating steamed buns, you might as well try to make a few mille-feuille cakes to eat, which are soft and multi-layered, and children also like them.

Mille-feuille, as long as you know how to cook, you have basically made it, but have you ever encountered the following problems? The mille-feuille is not layered, it is not soft enough to make, or it is very soft when it is just made, but once it is cold, it is very hard.

If you have the above problems, there is no other reason, that is, the production method is not used correctly, and the skills are not mastered well.

If you want to make the mille-feuille cake delicious, the most important thing is the step of mixing the noodles, if you want the mille-feuille cake to be soft and fragrant, soft and multi-layered, you can tear it layer by layer and eat it, master 2 dough skills.

Next, I will share with you, don't miss it if you like to eat pasta and lasagna.

Recipe: 250g flour, 75ml of cold water, 75ml of boiling water, appropriate amount of salt, appropriate amount of cooking oil.

1. Prepare a basin, pour flour into it, and then use it to mix the dough. When mixing noodles, water is also very important, whether to use cold water, warm water or boiling water, is also particular.

2. Divide the flour into two equal parts, one part is poured into cold water and stirred into a flocculent, and the other part is poured into boiling water to scald the noodles, which is also stirred into a flocculent. Once both parts are stirred, mix together and knead the two parts well to form a smooth dough.

3. After kneading, cover the surface of the dough with a small piece of plastic wrap and let it rise for a while, about half an hour. While the dough is fermenting, we make puff pastry, which is essential if you want to have a large number of layers and a good taste.

4. Prepare a small bowl, add a spoonful of flour to it, then a small spoonful of salt, pour in cooking oil, stir it well, and the puff pastry is ready. After the dough has risen, we take it out, no need to knead it, just knead it to length, and then divide it into several small doses, I have divided 3 here.

5. Roll each one into a thin cake, brush a layer of puff pastry on it, cut it a few times after brushing, and then fold it up. After folding, continue to roll it, then brush the oil from the pan, put the cake in and fry it until golden on both sides, and feel that the middle of the cake is bulging, which means that it is cooked, and it can be taken out of the pot.

Tips:

To make mille-feuille cakes, if you want to have clear layers, many layers, soft and delicious, 2 tips to keep in mind, the first is that the flour needs to be divided into two parts, one is scalded with boiling water, the other is mixed with cold water, and the second is to be sure to apply puff pastry, which can not only have more layers, but also be more delicious.

1. First of all, use warm water and noodles, and the noodles should be softer. You can take a pair of chopsticks to stir the dry flour, slowly add water while stirring (so that the noodles can be softer), and when the noodles are not dry, knead them into a soft dough by hand, and let the noodles rest in a warm place for 10 minutes.

2. Knead the dough after waking up, then roll out the rectangular slices, brush the oil on the rectangular slices, roll up into two or three agents after rolling them into long strips, squeeze each agent from both ends, press it flat by hand, and roll it into a round cake.

3. Heat oil in a frying pan, then put in a cake (note that it must be cooked over medium heat, slowly branded), wait until one side is bulging, turn over and brush the oil, and then burn the other side, and then brush the oil cake on both sides to make it golden brown.

4. Put oil in the pot and make another cake in turn.

The first time I did it, I was successful, and it is not difficult to master these steps!