What is the preparation of mille feuille shortbread, and what skills can be mastered to make it your

The slag of the mille-feuille crispy cake that is well done is crispy to eat, and it is made of flour after adding yeast and the flour that comes out to make a cake to fry, layer upon layer, the thinner the skin is rolled out, the more layers there are, and it is very satisfying to eat a bite of crispy soft and glutinous. Northerners love to eat pasta, I often make it, and the family can't eat enough at one time, so let's talk about the specific production method.

Prepare the ingredients:

Flour, warm water, yeast, vegetable oil, green onion, salt, thirteen spices.

Cooking Steps:

After the yeast is cut in warm water, pour it into a basin with flour, pour warm water into the flour, stir it into a flocculent shape while pouring, mix it into a uniform dough with your hands, and put it in a warm place, saving it to twice the size until it is honeycomb-shaped.

Take another little flour and put an appropriate amount of thirteen spices in it, stir well, put oil in the pot and heat it, put the flour and thirteen spices into the stir-fry until fragrant, and pour it into a bowl after frying.

Finely chop the shallots.

After waking up, take it out and knead it to drain the air inside, and then divide it into small pieces.

Take a small dough and knead it again, using a rolling pin to roll out a very, very thin dough, narrower at one end and wider at the other.

Apply a layer of puff pastry on top of the dough, leave empty on both sides of the wide side, do not apply, and then sprinkle a layer of chopped green onions on top of the puff pastry of the dough and put salt on the brush evenly.

When done, start with the thin side and roll it inward, roll it up to the wide side, and fold the extra piece on both sides to seal the mouth.

Then use a rolling pin to roll it into a pancake, so that a mille-feuille with many layers is rolled out.

Brush the oil in the pan and heat it, put the mille-feuille cake in, fry it on both sides until golden brown, then take it out and cut it into your favorite shape, put it on a plate and serve.

The flour will sink to the bottom of the puff pastry, so you can stir it first every time you use it, and then rub it on the dough.

When rolling the dough, you must roll it very thin, only the thinner, the more layers will be rolled up, and the cake that comes out of this way is layered and very delicious.

Do not use low-gluten flour for flour, it is best to use high-gluten flour, or all-purpose flour can also be, so that the dough is more strong, and it can also be rolled thin.

The dough must not be too dry, the dough that is too hard is not easy to roll thin, and the dough should be mixed with warm water, not cold water. Add a little more water and mix the dough softly, so that the cake will be softer.

When the puff pastry is done, the flour will sink to the bottom, so you can stir it first and then spread it on the dough.

When you roll out the dough, you have to roll it out very thinly. The thinner it is, the more layers you roll up. The cake that comes out of this way has a strong sense of hierarchy and is delicious.

Don't use cake flour. It is best to use all-purpose flour or all-purpose flour. The resulting dough is firm and can be rolled thin.

The dough must not be too dry, noodles that are too hard are not easy to roll thin, and warm water should be used instead of cold water. Add a little more water to soften the noodles, and the resulting cake will be softer.

2. How to make mille-feuille cakes crispy and soft.

3. How to make shortbread delicious, crispy and soft.

4. How to make shortbread crispy and soft.

1.How to make shortbread: Prepare ingredients: 800g of flour, appropriate amount of blended oil, 6g of yeast, appropriate amount of water.

2.After the yeast is dissolved in warm water, let it stand for three to five minutes, then add it to the flour, add water little by little, mix the dough, and put it in a warm place to rise twice as large.

3.Once the oil is hot, add the flour and stir slowly over low heat.

4.Stir-fry until the flour changes color, then turn off the heat, do not stop the spoon, and stir all the time.

5.Exhaust the dough and knead it into a dough of about the same size.

6.Roll out the dough into the shape of a cow's tongue.

7.Spread the puff pastry evenly.

8.Roll up from top to bottom.

9.Set aside and let it sit for about 10 minutes.

10.After waking up, roll the rolled blank into long strips, stretching as much as possible while rubbing.

11.Coil up the strips and form them into a cake shape.

12.Gently flatten the dough and roll it out into a circle.

13.After the electric baking pan is preheated, apply oil, put the cake in, bake for two minutes, turn over and bake for another two minutes.

Puff pastry.

Puff pastry is a delicious dish.

Chinese name: puff pastry mille-feuille.

Main raw materials: flour, yeast, sesame, salt.

Preservatives Included: No.

Storage: Refrigerated.

Share. Material.

Flour, yeast, sesame seeds, salt.

Menu features. Simple to cook.

Nutritive value. Rich in nutrients.

Method. 1.Mix the flour with yeast and knead it into a dough, and wait for the dough to rise and grow; I kneaded it at noon and went back at night just to make it.

2.Sauté the sesame seeds and crumble.

3.To make puff pastry: Put oil in a pan, bring to a boil, take a small bowl, put the hot oil in the bowl, sprinkle with salt, sprinkle with flour, and stir as you sprinkle until it is viscous.

4.Roll out the dough into large slices, brush with puff pastry, sprinkle with a layer of chopped cooked sesame seeds, then roll it up from one end into long strips, then roll it up from one end again, wrap it in a circle, and press it into a cake shape.

5.Brush the inner wall and bottom layer of the rice cooker with a layer of oil, then put the dough cake in, brush a layer of puff pastry on the top of the cake, open it for about 15 minutes, turn it over, and burn it for about 15 minutes, and you can get out of the pot.

Prompt. 1.Put more puff pastry, otherwise it will affect the taste.

2.If the amount of flour increases, 15 minutes is not enough, it takes longer.

Ingredients: 50 grams of flour, 50 grams of lard.

Method: 1. The ratio of flour to lard is 1:1;

2. Put the oil in the flour and rub it by hand, rub it into a snowflake shape, and then rub it repeatedly, knead all the oil and flour together, and finally knead it into a ball.

Ingredients: flour, flour, oil, accessories, eggs, boiled water, cold water, salt.

Steps. Step 11 of the preparation of the puff pastryThe amount of flour is appropriate, depending on how much you make, I make the amount of three cakes! Add one-third of the boiling water, and mix the rest with chopsticks in cold water.

Step 22 of the preparation of the puff pastryAfter mixing, you can add an egg and start to mix the dough.

Step 33 of the preparation of the puff pastryMix into a smooth dough, coat with cooking oil, let it rise for 5 minutes, mix it again, let it rest for another 15 minutes, and then start making puff pastry.

Step 44 of the preparation of the puff pastryAdd a little flour, heat the oil, pour it into the flour and stir to make a flowing puff pastry.

Step 55 of the preparation of the puff pastryAt this time, the dough should be awakened and put on the board and rub it for a while.

Step 66 of the preparation of the puff pastryDivide the kneaded dough into three parts and start making the cake blank.

Step 77 of the preparation of the puff pastryTake the divided dough and roll it out.

Step 88 of the preparation of the puff pastryAdd puff pastry and salt and spread evenly.

Puff pastry mille-feuille preparation step 99Roll into strips, coil in a circle, elongate the sides of the plate, and press the tail under the dough.

The preparation of the puff pastry mille-feuille step 1010Once the dough is on a plate, roll it out to the same size as the pan.

The preparation of the puff pastry mille-feuille step 1111Preheat the pan and put in the cake blank.

Step 1212 of the preparation of the puff pastryConstantly brush the oil and turn it over, and it will be cooked in 5 minutes.

The preparation of the puff pastry mille-feuille step 1313Ready, cut and eat.

I really like to eat it, I don't know, I think it's the batter that is good.

Recommend you a software Douguo Gourmet.

Ingredients: flour, salt, green onions.

Method 1: Make puff pastry noodles first: prepare a little dry flour in a bowl, put oil in the pot, pour the oil into the dry flour after the oil is hot, and stir into a thin 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 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 of the noodle and pull it up while coiling.

6. Roll thinly, 7. Slowly fry over low heat until golden brown on both sides and the inside is cooked thoroughly. Layer by layer, circle by circle, crispy, crispy, full of green onion fragrance mille-feuille can be served, the more circles you roll, the more layers.