How to make mille feuille rolls, mille feuille rolls have a good taste, how to make mille feuille ro

Mille-feuille rolls are nutritious and delicious. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. This time, we will teach you to make this mille-feuille flower roll, including the cooking time, main ingredients and auxiliary preparation steps required for the mille-feuille flower roll, which is delicious and simple, let's learn it together!

The practice of mille-feuille flower rolls:

Ingredients]: Appropriate amount of fermented dough.

Excipients]: appropriate amount of peanut oil, appropriate amount of salt.

Steps: 1. Add the flour to warm water and yeast to knead into a smooth dough, and let rise until twice the size.

2. Exhaust the fermented dough and knead it well.

3. Roll into thin slices, brush with a thin layer of oil and sprinkle with a little salt.

4. Roll it up and finally gently flatten it with your hands.

5. Cut into inch segments.

6. Stack the two together.

7. Press it with chopsticks.

8. Hold one end in each hand and twist it in the opposite direction a few times.

9. Close the two ends of the twist downward and make a flower roll.

10. Rise for 15 minutes, put it in a steamer, bring to a boil over high heat, and turn off the heat after 15 minutes.

11. Open the lid after five minutes.

Tips: You can also sandwich your favorite fillings such as chopped green onions and peppercorns.

Millefeuille Flower Roll] Mille-feuille Flower Roll is a breakfast dish made with flour that is nutritious and delicious. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Method] Add the flour to warm water and yeast to knead into a smooth dough, and let rise until twice the size.

Exhaust the leavened dough and knead it well.

Roll out into thin slices, brush with a thin layer of oil and sprinkle with a pinch of salt.

Roll up and finally gently squish with your hands.

Cut into inch pieces. Stack the two on top of each other.

Press it with chopsticks.

Hold one end in each hand and twist it in the opposite direction a few times.

Close the ends of the twist downwards to make a flower roll.

Rise for 15 minutes, put into the steamer, bring to a boil over high heat, and turn off the heat after 15 minutes.

Let it sit for five minutes and then open the lid.

Nutritional value] clear heat and detoxify, nourish yin and replenish yang.

The practice of mille-feuille flower rolls:

Add the flour to warm water, yeast and knead into a smooth dough and let rise until twice the size of the dough. Exhaust the leavened dough and knead it well. Roll out into thin slices, brush with a thin layer of oil and sprinkle with a pinch of salt.

Roll up and finally gently squish with your hands. Cut into inch pieces. Stack the two together, press them with chopsticks, hold one end in each hand, and twist them in the opposite direction a few times.

Close the ends of the twist downwards to make a flower roll. Rise for 15 minutes, put into the steamer, bring to a boil over high heat, and turn off the heat after 15 minutes. Let it sit for five minutes and then open the lid.

We first peel and slice the pumpkin, steam it in the pot, this time we take out 100 grams of flour, add 1 gram of yeast and a little water, stir into a flocculent, knead into a dough, and rise to twice the size. After waking up for about 10 minutes, you can steam it in the pot, and you can steam it for about 20 minutes

The awakening process needs to be mastered. After the dough is ready, the dough should be kneaded and rubbed repeatedly, and the dough should be rested for the first time, not less than 15 minutes at the right temperature. After the flower roll steamed bun is formed, it should also be fully awakened before being put into the pot and fermented for the second time.

Fourth, the formation of flower roll steamed bread is a technical work. Leaven the dough Knead it by hand Take out the small dough and knead it again If you have a small family dough sheeter, it would be better! After the dough is calendered, place it on a cutting board, brush with oil, finely chop the shallots, sprinkle on the dough, and sprinkle with a pinch of salt.

Put it on the skewered dough sheet, roll it by hand, put both ends in the middle, and then the rod, the rod is a little, and then, this time, let it be like this, the two ends are no longer folded, everything with a knife, the flower roll has been formed, and it is steamed in the pot, just 3! Brush the top of the dough with a layer of vegetable oil, then sprinkle with five-spice powder or peppercorns, then add salt, and finally sprinkle the chopped green onion and brush it evenly.

Stand still for 10 minutes and then knead, it is easy to knead smooth, cover the lid, or use plastic wrap, let it rise for 40 minutes, grab it with your hands when the dough is ready, see that it is full of honeycomb, sprinkle more dry flour on the panel, take the dough to the panel, first peel and slice the pumpkin and steam it in the pot for 15 minutes, add sugar to the steamed pumpkin while it is hot and press it into a pumpkin puree. When the pumpkin puree is lukewarm and not hot, add the yeast and stir well. It is conducive to the soft and delicate taste of the finished product).

If you have time, make the dough once (about 1-2 hours), and make the green dough again (about 15-20 minutes). The dough is relaxed for 5 minutes, and the green dough is fermented once (about 15-20 minutes).

First of all, it is necessary to set aside the dough, then cut the dough, change one of them into a large round cake, evenly smear it with peanut oil, sprinkle with peppercorn powder, sprinkle it with a little salt and roll it up slowly, fluffy a little, use a knife to cut evenly small pieces from one end, and then two by two fall together, gently press down with chopsticks, twist the two ends in the opposite direction, and finally pinch them together. Then steam in a steamer for 5 minutes.

In fact, we can put the noodles on the board and roll them into thin slices, and then sprinkle them with some oil and other substances, salt or sugar. Then slowly pout it, then cut it into small pieces to make it look like a flower roll, and put it in a pot to steam.

First add warm water to the flour, then knead the yeast into a dough, then roll it into thin slices, brush with a thin layer of oil and sprinkle with salt. Finally, use your hand to lightly flatten the iron and cut it into sections, stack the two together, and press it with chopsticks. At this time, the two ends of the unscrewing are closed down to make a flower roll, and at this time, it can be steamed in the steaming for 15 minutes.

Ingredients: 700g flour, auxiliary oil, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of yeast, 6g.

Steps. Step 11. Bring the yeast to a boil in warm water, pour into the flour and stir.

Step 22. Knead into a dough.

Step 33. Ferment twice the size.

Step 44 of making mille-feuille rolls. Divide the dough into three portions and roll one into a large piece.

Step 55: Brush with oil and sprinkle with a pinch of salt and thirteen spices.

Step 66 of making mille-feuille flower rolls. Fold them.

Step 77 of making mille-feuille flower rolls. Roll up and cut into chunks.

The steps of mille-feuille 88. Take two portions and put them together.

Step 99 of making mille-feuille rolls. Fold it in the middle.

Step 1010. Reverse it.

Step 1111. Pinch the interface.

Step 1212. Put it in a steamer, put it in cold water and steam it on high heat for 20 minutes.

Step 1313. Simmer for five minutes, then remove from the pan.

The mille-feuille has a good taste, what is the best way to do it?

At this time, we take off 100 grams of wheat flour, add 1 gram of yeast and a small amount of water, mix into flocculents, knead into dough, and rise to twice the size. It takes about 10 minutes to steam in the pot, and it takes about 20 minutes to steam the steamed buns: add wheat flour to the washbasin, add the yeast appropriately, and mix it with warm boiled water (it should be hotter, withdraw it faster, but the hand should accept the temperature).

Awakening and processing technology need to be grasped. After the dough is formed, the dough should be continuously kneaded and rubbed, and the first fermentation should not be less than 15 minutes at a suitable temperature. After the flower roll steamed bun is formed, it also needs to be fully proofed before being put into the pot for secondary fermentation.

Hanamaki steamed bun forming is not a simple technique. Knead the mellow dough by hand, take off the small dough and knead it again, if there is an electric dough sheeter used in small and medium-sized homes, it is stronger! After the dough is smoothed, put it on the cutting board, put a brush with oil, chop the green onions, sprinkle on the dough, and sprinkle a small amount of salt.

Put it on the skewered dough sheet, roll it by hand, put both sides in the middle, and then the rod, the rod is some, and then again, this time it will be like that, the two sides will not be folded again, with a knife everything, the flower roll steamed bun has been formed, steamed in the pot, you can! Brush a layer of cooking oil on the top of the dough rolling, then sprinkle with five-spice powder or Sichuan peppercorns, then add salt, and finally sprinkle the green onion segments and brush them evenly with a brush.

Stand still for 10 minutes and then knead, it is very easy to knead and clean, cover the outer cover tightly, or use a plastic bag, proofing for 40 minutes, the dough is good and grab it with your hands, look at the inside is full of thick honeycomb, sprinkle more bulgur flour on the control panel, take the dough to the control panel, first peel and slice the pumpkin and steam it for 15 minutes, and add white sugar to the steamed pumpkin while it is hot to grind into pumpkin puree. When the pumpkin puree is damp and hot, add yeast and stir well. It is beneficial to transform into a soft and delicate taste of the finished product).

If you have time, make the dough once (about 1-2 hours), and make the raw embryo and then again (about 15-20 minutes). If the time is short, relax the large dough for 5 minutes, and make the raw embryo alcohol once (about 15-20 minutes).

The method of making mille-feuille rolls is to first make the dough more chewy, then roll out a dough flat, then roll up the dough, then press a mark with chopsticks, flip it, then brush with a layer of sesame oil, and finally put it in a pot and steam it for 20 minutes.

Knead the dough with warm water, then wait for the dough to rise, roll the dough into thin slices and roll it up, put some chopped green onions in the middle, sprinkle some oil, and sprinkle some salt, then cut it into small agents, make it into a flower roll style, and steam it in a pot.

First of all, put flour and yeast in the pot, ferment for 2 hours, make the fermented dough into a small agent, put it on the cutting board, sprinkle with chopped green onions, sesame seeds and salt, make a mille-feuille roll, after the second proofing, put it in the pot and steam for 15 minutes, and the delicious mille-feuille roll is ready.

Cuisine and efficacy: Boutique staple food.

Spleen nourishment recipes.

Stomach conditioning recipes.

Taste: Original Flavor Craft: Steamed.

Materials for mille-feuille rolls: Ingredients: 600 grams of wheat flour.

Seasoning: 10 grams of salt, 1 gram of alkali, 5 grams of peanut oil, 15 grams of yeast.

Features of the mille-feuille roll:

This flower roll is layered, soft and fragrant. Teach you how to make mille-feuille rolls, how to make mille-feuille rolls to be delicious 1Put the flour in a basin, add yeast, water and form a hard dough, make a fussing, set aside, 2

Put the fermented dough on the big hand of the board, put the alkali, neutralize the sourness, knead it thoroughly, roll it into a rectangular thin slice, cut it into two pieces from the middle with a knife, one of them is flat, brush with a layer of peanut oil, sprinkle with refined salt, sprinkle a thin layer of flour, and then stack another piece on top of it, roll it out into a thin sheet, then cut it from the middle, continue to brush the oil, sprinkle refined salt and flour, fold it and close it, so repeatedly roll it out five times, roll it into 32 layers, and finally roll it into thick strips, evenly cut it into each 50-gram weight of the agent section, that is, thousands of layers of rolled green billets, covered with wrung out wet cleaning cloth, about 10 minutes of disgust. 3.Evenly stack the green billet into the drawer, steam it with boiling water, and it is ready to eat. Gratis.

Ingredients: 200 grams of flour. Excipients: 3 grams of yeast powder, 5 grams of sugar, 1 gram of baking powder, appropriate amount of diced ham, appropriate amount of diced radish, appropriate amount of salt and pepper powder, appropriate amount of shallots.

1. First of all, add 3 grams of yeast powder, 5 grams of sugar, and 1 gram of baking powder to 200 grams of flour.

2. Then put the dough in a dish with warm water and proofing until honeycomb-shaped.

3. Then rub and exhaust and divide into small agents.

4. Then take a small agent and roll it into the shape of a cow's tongue, smear it with a layer of cooking oil, sprinkle with salt and pepper, diced radish, diced ham, and minced shallots.

5. Then roll it up from one side.

6. Then do not cut off one side, and then cut it from the middle.

7. Then twist it in the way of twisting.

8. Then roll it up from one end, let it rise for ten minutes for the second time after all is done, put an appropriate amount of water in the pot, wait for the water to boil, steam for 15 minutes and simmer for five minutes.

9. A delicious flower roll is ready.