How to make mille feuille oil and salt shortbread?

Ingredients: 1000 grams of flour, 250 grams of old fertilizer, 25 grams of soybean oil, appropriate amount of alkali.

Method: 1. Pour the flour on the cutting board, add old fertilizer, 500 grams of warm water, and form a fermented dough. Wait for the leaven dough to start, add an appropriate amount of lye, knead well, and let it simmer slightly.

2. Roll the dough into long strips, knead 1 dough per 100 grams, roll the dough into long strips, roll it into a wide rectangular dough sheet with a rolling pin, then brush with soybean oil, sprinkle dry flour slightly, and then stack it from left to right and set aside.

3. Wrap the two ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond-shaped block pattern on the top of the cake blank with the back of the knife.

4. When the steamer is gasped, put the cake blank into the drawer, steam it for about 20 minutes with a strong fire to cook, take it off, cut it horizontally in the middle of the cake with a knife, gently knock the cake, and put it into the plate when it is seen.

The mille-feuille oil cake of Sanyuan, the layer is many and fine, loose and not greasy, and it is a well-known snack in Weibei. The main ingredients of mille-feuille oil cake are white flour and lard. After kneading the dough, roll it out into a three-minute thick dough sheet, smear it with lard and Sichuan pepper powder, roll it up and cut it into long strips, roll it out into a one-and-a-half-minute thick dough sheet one by one, cut it into thin strips, and roll it into round oil cakes weighing nine coins each.

When steaming, first spread a thin layer of dough sheets, and then cover a thin sheet of dough after the oil cake is arranged. After the basket, the two oil cakes are put together and placed on the plate, and they are eaten with sweet syrup and kimchi, which is particularly fragrant and flavorful.

Ingredients: 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.

<> "Ghee mille-feuille.

The fat man stood up, and the rolling pin pressed the top of the silver and the pancakes.

Ingredients: 300g of water, 500g of flour, brown sugar, sesame paste, chocolate sauce, vegetable oil and noodles: water; Advanced: Half hot and half cold water, each of them is kneaded together in a ball to soften.

Interlayer: 1, divided into small balls and rolled thick (too thin and easy to sink, too thick and not brittle); 2. Brush oil: (for layering) 3. Filling: chopped green onions, salt as small as possible Chives, if not, minced onions are OK;4. Roll it up and close it.

Lower envy celery pot: golden brown on both sides over medium-low heat, turn over more.

Calming craft branding.

Taste: green onion aroma.

Dough mille-feuille.

The staple food is an indispensable part of the daily table, and there are many kinds of patterns, and lasagna is one of the most common ones. The fully fermented soft dough is crispy on the outside and on the inside, with distinct layers, salty, fragrant and delicious, and a simple home-style taste

Material: Main material. 350 grams of flour.

220 grams of warm water.

1 gram of yeast powder.

Excipients refined salt. 7 grams of thirteen spices.

3 grams of green onions. 40 g sesame oil.

20 g corn oil.

30 grams of edible soda ash.

The practice of gram flour mille-feuille.

1.Melt the yeast powder with warm water, slowly pour it into the flour, stir clockwise until it becomes flocculent and knead into a smooth dough. Cover and let rise until 3 times larger.

2.Mix half a gram of soda ash in 20g of flour outside the formula and sprinkle evenly on the dough table. Remove the leavened dough and knead it smoothly, divide it into two equal portions and let it rest for 10 minutes.

3.Wash the green onions and cut them into finely chopped green onions.

4.Take a portion of the dough and roll it out into a thin rectangular sheet with a thickness of 2 mm.

5.Sprinkle evenly with salt and thirteen spices. Drizzle an appropriate amount of sesame oil, fold the four sides inward several times and dip the oil and salt evenly. Sprinkle with chopped green onions evenly.

6.Roll the dough sheet from top to bottom into 5cm wide strips.

7.Then roll it into a flower roll shape and tighten the mouth.

8.Roll the dough into a steamed bun shape and flatten it into a 1cm thick dough cake. Repeat the other one.

9.Put corn oil in a hot pan, put in the dough cake and cover the pot, turn over medium heat until golden brown on both sides, dry it for a while and cut it into pieces.

Diagram of the finished product of the mille-feuille.

Cooking skills. In winter, the dough can be raised at night, and the dough is placed close to the window at a temperature of about 10 degrees Celsius, so that the yeast can slowly ferment for 10 hours to 3 times the size. The next morning, add some alkali to knead and neutralize, and the resulting pasta will be softer and tastier.