Do mille feuille and pasta need yeast What kind of flour do you need to make mille feuille?

Many people like to try to make mille-feuille at home, thinking that it is clean and hygienic and saves money, but it does not have a crispy taste, in fact, the main reason is the wrong choice of flour, and the most suitable flour to make delicious mille-feuille should be high-gluten flour.

First, the characteristics of mille-feuille

To make a delicious lasagna, you need to understand it firstFeatures of authentic mille-feuilleMille-feuille is actually a local snack that originated in ShandongThere are dozens of layers in the cake, which is tender and crispy, and the biggest feature is that the structure in the cake is clearTherefore, to make a delicious mille-feuille, the most important thing is to make the inside of the cake clear after biting into it. <>

Second, high-gluten flour is the key

Many people try to make mille-feuille, but the effect is not very ideal, the cake is not only no different from ordinary cakes, but even tastes hard, like chewing plastic, this issue is because the flour used is ordinary flour.

Mille-feuille has high requirements for flour, and high-gluten flour is relatively high in gluten as the name suggests, and after the dough, after the dough,The structure between the flours is obvious, so that the effect of layer separation can be achieved, high-gluten wheat flour.

It is generally stone-ground flour, so the taste is indeed a little better than ordinary flour, so the price of high-gluten flour is relatively expensive. <>

There are also attempts to substitute other flours, such as baking powder.

However, the results are not ideal, so we need to trust the lessons learned from traditional food cultures, and choosing the right flour is more conducive to making delicious food.

Third, there are many changes at present

Food knows no geographical boundaries, although mille-feuille originated in Shandong,But now it has developed into the most common pastry food in ChinaEach area has also been changed according to people's preferences, and its own characteristics have been developed in terms of filling seasoning. <>

However, although the mille-feuille cake is delicious, a lot of fat is used in the preparation process, so the fat content is very highIt's high in calories overall, so be sure to eat it in moderation!

When making mille-feuille cakes, it is best to use all-purpose flour, because the tolerance of intermediate flour is better, and the adhesion is better, which allows us to stack more layers of dough and make the cake more delicious.

We need to apply a layer of oil when making the dough so that it doesn't stick together, and we need to add a certain amount of butter so that it can be crispy, crispy and cut.

The flour used in mille-feuille is high-gluten flour because this flour is able to create the effect of mille-feuille. It can also make the lasagna taste better.

It's not difficult to make lasagna, but it's important to mix the dough. How do you go well with lasagna noodles?

1. Manual stirring

1.Place the flour in a basin. Place your hand in the center of the flour and pull the flour from the inside to the outside. Grooves with thick edges and thin middle are formed. Pour the appropriate amount of water into the groove.

2.Spread the five fingers of your right hand and pull the flour from the inner edge of the groove towards the center of the water. Dry flour pulled into the water by hand and stirred well with the water to form snowflake-like and grape-like flour flocculents.

3.Pour the remaining dry flour into the appropriate amount of water several times.

4.Repeat step 1 3 to mix all the dry flour well with the water in the small holes to form a grape-like snowflake-like flour wadding.

5.Knead the snowflake-shaped and grape-like dough together by hand to form a dough with a smooth surface.

Second, chopsticks reconciliation method

1.Pour the flour into a clean, water-free, oil-free basin. Use chopsticks to dig a small hole in the center of the flour. Slowly pour the right amount of water into the dug hole.

2.Use chopsticks to pull the dry flour from the edge of the hole into the water in the hole. Mix the dry flour mixed in the water with chopsticks and the water thoroughly to form a fine flour wadding with a lot of dry flour.

3.Set the mixed flour wadding aside and slowly pour in the appropriate amount of water into another dry powder. Use chopsticks to mix the remaining dry flour with cold water to form snowflake-like and grape-like flour floc in the basin.

4.Mix together the snowflake-shaped and grape-like dough by hand. Knead into a smooth dough.

<> how to make lasagna and enjoy the delicious taste exclusively:

Ingredients: flour, salt, green onions.

Practice: 1. Make puff pastry noodles first: put a little dry flour in a bowl, put it in a pot, pour in the dry flour after the oil is hot, and stir it into a paste.

2. Knead the flour and an appropriate amount of water into a dough and let it rise for half an hour.

3. Roll out the dough thinly, smear it with a layer of puff pastry, sprinkle a layer of salt and a layer of chopped green onions.

4. Fold it up.

5. Grab one end and coil it up while pulling.

6. Roll thin, 7. Slow heat and slow frying.

8. Fry until golden brown on both sides, and the inside is cooked through.

Layer by layer, circle by circle, crispy, full of green onion fragrant mille-feuille is served. The higher the number of circles, the more layers.

Three shallot-flavored mille-feuille patties:

Ingredients: 400 grams of flour, 200 grams of ground pork, appropriate amount of green onion or green onion, 1 egg, 1 teaspoon of salt, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of ginger powder, 1 teaspoon of dark soy sauce, appropriate amount of pepper.

Practice: 1. Wash the green onion, cut it into chopped green onions, and mince the ginger for later use.

2. Flour and form a dough, knead into a dough, knead well.

3. Mix salt, cooking wine, minced ginger, light soy sauce, dark soy sauce, sesame oil, pepper and salad oil, beat in an egg, and continue to beat until the meat filling is strong.

4. After the meat filling, chopped green onion and dough are ready, you can start to cook.

5. Take a small piece of dough, roll the dough into a circle, evenly coat a layer of meat filling with a spoon, sprinkle a layer of chopped green onions, fold it layer by layer, and finally roll it into a cake and fry it in a pan.

6. Don't worry when frying, I'm afraid that it will be too big and too thick to fry and not cooked, as long as you grasp the heat and fry it in the pan until golden brown, and the inside is cooked, there will be no burnt black skin.

The most commonly eaten mille-feuille is plain mille-feuille or onion-flavored mille-feuille, which are very common in the market and are relatively easy to make, and it is not a problem to do it yourself at home, simple and delicious.

It is best to choose flour with fine powder, it is best to use high-gluten flour, this flour can make a mille-feuille effect, and in the process of kneading the dough, it is necessary to maintain moderate hardness and suitable moisture, so that the cake will be very tender.

The dough for making mille-feuille should be softer, and then not too soft, nor too hard, so that the mille-feuille cake is particularly delicious, and the taste is also very good, and then add some baking powder to the dough, so that the taste will be better.

Summary. 1. 50 noodles are needed to make mille-feuille, 500 grams of plain flour, 4 grams of yeast, 300 grams of warm water, 50 grams of flour (puff pastry), 60 grams of hot oil (puff pastry), an appropriate amount of salt and pepper powder, an appropriate amount of dry flour, an appropriate amount of cooking oil, an appropriate amount of black sesame seeds, and 5-6 mm of water.

1. 50 noodles are needed to make mille-feuille, 500 grams of ordinary flour, 4 grams of yeast, 300 grams of warm water, 50 grams of flour (Hongtan puff pastry), 60 grams of hot oil (puff pastry), an appropriate amount of salt and pepper powder, an appropriate amount of dry flour, an appropriate amount of edible oil, an appropriate amount of black sesame seeds, and 5-6 mm of water.

2. [Steps] 1. Prepare 500 grams of ordinary flour, add 4 grams of yeast, mix evenly, and then pour 300 grams of warm water into Fuga, and stir into a flocculent. Knead the dough with your hands, at the beginning of kneading will be a little sticky, cover the lack of resistance pie lid and relax for 5 minutes, so that it is easy to knead smooth, cover with plastic wrap and make hair for about 15 minutes.

How to make pie with 35 pounds of noodles? How to make noodles?

1. There are many ways to make and dismantle pies, generally soft noodles, raised noodles, semi-hot noodles, etc., among which the pies made of raised noodles and semi-made noodles are generally high and thick and filling, and are more chewy. The pies made of soft noodles and semi-hot noodles are generally thin and less filling, and Lu Nianyuan is more comfortable to eat.

Say it all. Write something and what pie on the front. Thank you.

Don't you know anything.

It's a face. with a machine and noodles. What to put in it?

500 grams of flour, add 5 grams of salt, 400 grams of cold water, and dough in this ratio.

How to make delicious fritters?

Ingredients, mix the prepared flour, yeast, eggs, sugar, baking soda, and salt into a smooth dough, cover with a damp cloth and put it next to the fermentation for an hour.

Can you tell me more about how many grams, how many grams?

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It's not difficult to make lasagna, but the noodles are very important. How do you mix the noodles of the mille-feuille?

1. Hand stirring method.

1. Put the flour in a basin. Put your hands on the flour** and pull the flour from the inside to the outside with your hands. Forming a groove with thick edges and thin middle. Pour an appropriate amount of water into the groove.

2. Open the five fingers of your right hand and pull the flour on the inner edge of the groove towards the center of the water. Dry flour pulled into the water by hand and stirred with water to form a snowflake-like grape-like dough.

3. Pour an appropriate amount of water on top of the remaining dry flour.

4. Repeat steps 1 3 and stir all the dry flour with the water in the small hole to form a snowflake-like grape-like dough.

5. Knead the snowflake-shaped grape-like dough together by hand to form a dough with a smooth surface.

Second, chopsticks blending method.

1. Pour the flour into a clean, water-free and oil-free basin. Use chopsticks to dig a small hole in the center of the flour. Slowly pour an appropriate amount of water into the small hole dug.

2. Use chopsticks to pull the dry flour from the edge of the small hole into the water of the small hole. Use chopsticks to mix the dry flour mixed in the water with the water to form a fine dough with a lot of dry flour.

3. Put the mixed dough on the side and slowly pour an appropriate amount of water into the other dry flour dispensing. Use chopsticks to stir the remaining dry flour with cold water and mix evenly, and form a snowflake-like grape-like dough in the basin.

4. Knead the snowflake-shaped grape-like dough together by hand. Knead into a dough with a smooth surface.

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.