How to make mille feuille puff pastry ? Made with Margeline

Millefeuille puff pastry has a wide range of applications, not only to make egg tarts, but also to make all kinds of puff pastry, puff pastry pies, etc., which is a compulsory course for baking enthusiasts.

Mille-feuille puff pastry method.

Ingredients: 220 grams of low-gluten flour, 30 grams of high-gluten flour, 40 grams of butter, 5 grams of caster sugar, 125 grams of salt, 125 grams of water, 180 grams of flaky margiline (for wrapping).

Method: 1. Prepare the required raw materials and put 40 grams of butter at room temperature to soften it.

2. Sift the flour, mix it with sugar and salt, and add the softened butter to the flour.

3. Add water in batches, add it gradually, adjust the softness and hardness of the dough with water, and knead it until the surface of the dough is smooth and even.

4. Wrap the kneaded smooth dough in plastic wrap and put it in the refrigerator to relax for 20 minutes.

5. Put the flakes of Margarine into a plastic bag, beat it with a rolling pin, and beat it a little thinner to make it have good ductility. After rolling thinning, the degree of softness and hardness of the margarine should be basically the same as the hardness of the dough. Refrigerate and set aside.

6.Apply a thin powder to the cutting board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll from the center to the four corners, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet is slightly wider than that of the marquiline, and the length is three times that of the marquiline.

7.Remove the refrigerated margarine and place the marqueline in the middle of the dough. Fold one side of the dough to the middle to wrap Margilyn, and the other side to wrap Margilyn.

8.Pinch one end of the dough sheet to death and move it to the other end with the palm of your hand against the dough sheet to expel the air bubbles from the dough sheet. Pinch the other end to death as you move to the other end.

9.Rotate the dough sheet 90 degrees and roll it out into a rectangle again. Once rolled, fold the ends of the dough sheet toward the center and then fold it in half, just like folding a quilt. This is the first quadruple fold.

10.Wrap the four-folded dough sheet in plastic wrap and put it in the refrigerator for about 20 minutes.

11.Take out the loose dough sheet and repeat step 2 times. A total of three times to do 4% off.

12.This is the dough sheet after the completion of the third round of 4 folds.

13.Roll out the dough sheet with three rounds of 4 folds into a rectangle with a thickness of about 10. The mille-feuille is ready.

Tip: Flakes for wrapping can be substituted with butter. Because flake macherine contains trans fatty acids that are not good for human health, and the taste is poor. (I only saw Junzhi's blog after I bought it that I could use butter, so let's use it up, and I'll make it with butter in the future).

This is the last time I made a puff pastry pineapple pie and the layering is noticeable.

Today's work is better than last time, I can't pick it up at all, and I will be crushed when I touch it. The rest of the noodles want to be baked and crispy, but unfortunately it doesn't look like it, LG's evaluation is a foreign chop fork,

This mille-feuille puff pastry, the amount of butter is much less than many other recipes, but the degree of crispiness is exceptionally good, not only can make the apple mille-feuille on the cover, but also can make a series of desserts such as Portuguese egg tarts, butterfly cakes, fruit tarts, etc., and the finished product can be stored for a week.

Ingredients: 220 grams of low-gluten flour, 30 grams of high-gluten flour, 40 grams of butter, 5 grams of caster sugar, 125 grams of salt, 125 grams of water, 180 grams of butter (for wrapping).

The method is being made.

1. Prepare the raw materials.

2. Mix the flour with sugar and salt, put 40 grams of butter at room temperature to soften it, and add it to the flour.

3. Pour in water and knead into a dough. Do not pour water all at once, but add it according to the firmness of the dough.

4. Knead into a smooth dough. Wrap in plastic wrap and refrigerate for 20 minutes.

5. Cut the 180g of butter into small slices and put them in a plastic bag.

6. Use a rolling pin to press the butter into a large sheet of uniform thickness. At this time, the butter will be lightly softened and refrigerated until it re-hardens.

7. Take out the loose dough, apply a layer of anti-stick powder on the table, put the dough on the board, roll it out into a rectangle, and grow about three times the width of the butter sheet, and the width is slightly wider than the length of the butter sheet.

8. Take out the refrigerated and hardened butter flakes and tear off the plastic bag.

9. Place the butter flakes on the rectangular dough sheets**.

10. Turn one end of the dough sheet over to ** and cover it on the butter sheet.

11. Put the other end of the dough sheet over.

12. This wraps the butter flakes in the dough.

13. Crush one end of the dough to death, move your hand along one end of the dough to the other end, drive the air bubbles in the dough out from the other end, and avoid wrapping the bubbles in the dough.

14. When the hand is moved to the other end, crush the other end to death.

15. Rotate the dough sheet 90 degrees.

16. Roll out the rectangle again with a rolling pin. When rolling, roll from the center to the direction of the four corners, and it is easy to roll into a regular rectangle.

18. Fold one end of the dough toward the center.

19. Fold the other end of the dough towards the center.

20. Fold the folded dough in half. This completes the first round of 4% off.

21. Fold the dough sheet, wrap it in plastic wrap, and put it in the refrigerator to refrigerate and relax for about 20 minutes.

22. Take out the loose dough sheet, repeat steps 16-21, and then perform 4 folds and two rounds. A total of 3 rounds of 4% off.

23. This is the dough sheet after the completion of the third round of four-folding.

24. Roll out the dough sheet with three rounds of 4 folds into a rectangle with a thickness of about 10. The mille-feuille is ready.

The detailed method of making mille-feuille puff pastry.

This mille-feuille puff pastry, the amount of butter is much less than many other recipes, but the degree of crispiness is exceptionally good, not only can make the apple mille-feuille on the cover, but also can make a series of desserts such as Portuguese egg tarts, butterfly cakes, fruit tarts, etc., and the finished product can be stored for a week.

Ingredient breakdown. Ingredients: low-gluten flour.

200g, water.

To taste, white sugar.

20g, salt.

1 4 teaspoons; Excipients: unsalted cream.

140g1 take 20g of butter, salt, white sugar and low-gluten flour mixed together, add an appropriate amount of water to knead into a dough, 2 cut a deeper cross on the kneaded dough, 5 take out the dough, roll it out into a rectangle, the area is at least twice the area of the butter block, 9 take out the practice of continuing the previous step, do it three to four times in total, and then if you need to use it, it will be better to refrigerate it for a while, if you don't use it again, you can refrigerate (-4) up, and use it up within a week

1. After sifting the high flour and low flour, add a tablespoon of sugar and mix well, add butter, crush the butter by hand, then pour in water and knead it into a smooth dough.

2. Cover the kneaded dough with plastic wrap and relax for 20 minutes.

2. Ma Qilin wrapped it in a fresh-keeping bag and knocked it thin with a rolling pin.

3. Roll out the loose dough into a rectangle, the length is 3 times that of Margarine, and the width is the same as Marqilin.

4. Put Ma Qilin in the middle of the dough sheet, fold the dough on both sides to wrap Ma Qilin, and then pinch both ends to death.

5. Roll out the wrapped Ma Qi Lin's dough sheet, fold it four times like folding a quilt, and then roll it out.

6. Repeat method 5, wrap the four-folded dough sheet in plastic wrap and put it in the refrigerator for 20 minutes.

7. Repeat this three times, each time put it in the refrigerator and relax for 20 minutes.

Peel and cut the pineapple into pieces, put it in a juicer and crush it, add sugar and corn flour, mix well, and bring to a boil over low heat until thick.

9. Roll out the loose dough sheet into a rectangular dough with a thickness of centimeters, and cut it into 2 large pieces as shown in Figure 1. Cut into 2 more slices as shown in Figure 3. Cut one of the small pieces horizontally into strips, without cutting off the sides.

Brush the egg yolk on the edges of the uncut slices, add the pineapple filling in the middle, cover the top slices, pinch the edges tightly, and press out the pattern with a fork.

10. Put the finished pie into a baking tray lined with baking paper, brush it with a layer of egg yolk, and bake it in a preheated oven at 200 degrees for about 25 minutes.

Ingredients: 62 grams of low-gluten flour, 62 grams of high-gluten flour, 80 grams of butter, 65 grams of water, 12 grams of butter, 3 grams of salt and sugar.

1.Melt the butter (except for the butter used for wrapping) into a liquid, add other ingredients and put it in a container2Knead into dough, wrap in plastic wrap and refrigerate for 1 hour 3After an hour, the wrap is beaten into squares with butter.

4.Then roll out the dough into a square a little larger than butter as well, and wrap the butter in it5Then fold the four sides.

6.After folding, roll it out, and if you find it stained, you can sprinkle a little high powder. If you notice air bubbles, you can prick them with a toothpick.

7.Fold your side towards the middle.

8.Fold the opposite edge in the middle as well.

9.After folding, refrigerate in plastic wrap for 15 minutes.

10.Remove and repeat for 6-9 steps.

11.Remove the roll out and repeat for steps 6-9.

12.Then roll out the mille-feuille pie wrapper into the dim sum you want to make. Generally, the rolling is 2-3mm, which can be used to make mille-feuille pie, rolled up and cut into sections to make butterfly cakes, rolled up and cut into egg tart molds to make egg tarts, and put in round pie pans to make fruit pies.

Ingredients: low-gluten flour.

80g cake flour.

40 g butter.

100g of fine sugar.

1 4 teaspoons 2 g of salt

60 g of water Step 1Prepare the materials.

2.Cut 20g of butter into small pieces, mix 40g of cake flour and 80g of cake flour by hand (you can use all-purpose flour directly, that is, 120g of plain flour), or you can melt 20g of butter directly and pour it into the flour when warm.

3.Sugar, salt dissolved in water, salt directly with 1 4 teaspoons, weighing can measure 2g, pour into the flour, water do not pour all at once, the water absorption of flour is different.

4.After kneading it into a ball, make a cross knife edge, or you can leave it alone, wrap it in plastic wrap and put it in the refrigerator for 1 hour.

5.Wrap 80g of butter in a plastic bag and roll it into cubes, the hardness is slightly able to be pressed with your fingers, and if it is too soft, put it in the refrigerator.

6.Loosen the dough and roll it out to be larger than butter.

7.Place the butter staggered over the dough.

8.Wrap the butter up and down and wrap it firmly, leaving no gaps.

9.Wrap the butter left and right, wrap it firmly, and don't leave a little gap.

10.Then roll out the dough and pay attention, and if you feel sticky, you can use high-gluten flour or all-purpose flour as hand powder.

11.Stack the rolled bread in three layers, layer on top of each other, wrap it in plastic wrap, and put it in the refrigerator for about half an hour.