How to make a mille feuille crisp with dead noodle steamed buns? The practice of mille feuille steam

Mille-feuille can be both dough and dead. The taste is very delicious, the dead noodles are more crispy, and the skin of the noodles is crispy but the inside is soft.

Ingredients. 500 grams of flour.

500 ml of boiling water.

1000 ml of cold water.

12 grams of chopped green onions.

Cooking oil 100 ml.

2 grams of salt and pepper.

Refined lard 40 grams.

Method steps.

First of all, we first pour the prepared noodles into the basin, first use boiling water and half of the noodles, be sure to pour the water while stirring with chopsticks, and finally pour cold water and the other half of the noodles, using the same method and noodles.

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After the dough is reconciled, we knead it into a dough, cover it with plastic wrap and let it rise for about 10 minutes, and divide the awakened dough into 6 equal parts. Mix 40 grams of refined lard with 12 grams of chopped green onions, 2 grams of salt and pepper, and 30 grams of flour.

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Roll out each portion into a thin dough and slide a few knives in the middle of the rolled dough. Spread scallion oil on the dough, then roll it up and make a round cake, slightly rolled out.

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Finally, we brush the pot with cooking oil, put the rolled dough into the pot, and cook both sides to eat.

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Summary:

1.Mix the dough first, let the dough rise, and divide the dough into 6 equal portions.

2.Roll out into a thin dough cake, slide a few knives in the middle, and smear with scallion oil.

3.Roll it up, roll it out slightly, brush the pan with oil, and put the cake in the pan to cook.

end precautions.

For mille-feuille, make a few cuts with a knife.

It tastes delicious.

If you want to make a dead noodle steamed bun, you can't make a mille-feuille crisp, and you usually use flour, because the taste of the mille-feuille cake is very hard and difficult to eat.

Dead noodle steamed buns can't be made directly into mille-feuille crisps, unless you soak the dead noodle steamed buns and then live the puff pastry.

If you make a humble crisp in the steamed bun, you can add some cooking oil to it, so that it can make its texture and taste more special, so it is also very delicious.

The practice of mille-feuille steamed buns

Main materials: 250g flour, yeast powder.

3g。Auxiliary materials: edible oil.

Amount. 1. First of all, find a big bowl to make the dough of mille-feuille steamed buns, first of all, we pour flour and yeast powder into the bowl, and then add about 5-10g of cooking oil to the bowl.

2. Use warm water and the dough of mille-feuille steamed buns to knead the flour into a dough with moderate moisture, and then make the dough for about an hour.

3. Knead the fermented dough again, and then we roll the dough into a slightly even and thin dough.

4. Roll up the large dough of the mille-feuille steamed bun from one direction, and roll it into multiple rolls and the width should be about the same.

5. Divide the rolled dough roll into a number of small noodles of appropriate size, so as to make the shape of a thousand-layer large steamed bun stove Sun Futou.

6. Wake up. After 20 minutes, steam the mille-feuille steamed buns for 20 minutes.

Tips for steaming mille-feuille steamed buns

1. There are skills in adding cooking oil.

Add a little cooking oil when you are hidden in this and the noodles, one is to make the dough taste more fragrant after steaming, and the other is that after we roll up the dough later, we can make a good effect of selling layering, so as to make the effect of mille-feuille steamed bread.

2. There are skills in steaming mille-feuille steamed buns.

Everyone has to wake up to steam mille-feuille steamed buns, and the effect will be better. And the mille-feuille steamed buns with moderate moisture will be more resilient after steaming.

The practice of mille-feuille steamed bunsIngredients: 270 grams of pumpkin puree, 500 grams of flour.

Excipients: 5 grams of yeast powder, puff pastry suitable for bucket hidden loss. Steps:

1. Let's make puff pastry first: 30 grams of flour, 3 grams of salt, 2 grams of five-spice powder, and 35 grams of oil. Put the flour, salt and allspice in a bowl.

2. After the oil is hot, pour it into a bowl and stir well to become a puff pastry.

3. Peel and cut the pumpkin into pieces and steam.

4. Puree the blender.

5. Add flour and yeast powder to the pumpkin puree and form a dough.

6. Ferment to double the size, and there is a honeycomb in it.

7. Roll out the fermented dough into large slices with a thickness of about 3 mm, and evenly spread the puff pastry.

8. Fold up, down, left and right, and let rise for another 15-20 minutes.

9. Steam in a basket with boiling water for 25 minutes.

10. After steaming, simmer for 3 minutes, boil the pot and bring the pants out.

11. Cut open the empty god.

The method of choking mille-feuille steamed buns is as follows:

Raw material. 300 grams of flour, 170 grams of water, appropriate amount of black sesame seeds, 3 grams of yeast, appropriate amount of white sugar.

1. The yeast is boiled with warm water and added to the flour, and warm water is added many times.

2. Synthesize a dough with suitable hardness and softness.

3. Cover with plastic wrap and put it in a warm and moist place to roll into the wheel for the first fermentation.

4. You don't need to put oil in the pan, put the black sesame seeds into the wok and fry them.

5. After the fried black sesame seeds are cooled, add an appropriate amount of white sugar, put them in a food processor and beat them into powder.

6. Take out the fermented dough, knead it evenly and exhaust it, roll it back into the imaginary rectangular dough sheet, and then cut it in half from the middle.

7. Spread the black sesame powder on one of the dough sheets.

8. Fold another sheet in half and spread it on.

9. Separate it in half and spread the black sesame powder once on one of the sheets. Repeat again. Put it in a steamer to let it rise for an hour, and steam for 15 minutes after boiling. Remove from the pan and cut into chunks and serve.

10. Choking sesame mille-feuille steamed bread finished picture.

The practice of mille-feuille steamed buns

The materials that need to be prepared are 100 grams of old noodles, 300 grams of main dough flour, 160 grams of water, 15 grams of sugar, 70 grams of dry flour for choking noodles, 1 gram of edible alkali, and 3 grams of melted edible alkaline water.

1. Tear up the old noodles and put them in the bread maker! The old noodles are a piece of raw embryo left over from the last steamed bun rotten attack, and the refrigerator is kept fresh for two or three days! Add water, flour, sugar, start the stirring fermentation program and ferment until twice the size!

Take out the dough after fermentation and bring it to the cutting board, add edible alkali and a small amount of water, knead the dough evenly, and then sprinkle some dry powder and knead well.

2. Round the rod into a flat large piece, sprinkle with dry powder, fold it like a quilt, fold it, fold it again, continue to sprinkle dry powder, roll it out, repeat 6 to 7 times, and then knead it into 6 small doses in equal parts. Continue to roll it out three times, and finally knead it into a smooth embryo, ferment until it is picked up gently, not fermented for too long, there will be no layers for too long, ferment for 20 minutes, and the temperature is 35 degrees!

3. After the second fermentation of the disturbing liquid, boil the water in the pot, steam for 25 minutes, and open the lid after 3 minutes! Break it out of the pot and tear it layer by layer to eat.

Steamed buns

Steamed buns, also known as steamed buns, steamed buns, one of the traditional noodle dishes with Chinese characteristics, is a kind of food made of flour fermentation (or mixed with filling) steaming, which is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms. Steamed buns are simple to make, soft and delicious, usually hemispherical and cuboidal, and range in size from about 4 cm in diameter to about 15 cm in diameter.

1. Ingredients: 200g flour, 200ml warm water, a spoonful of white sugar, 2g edible alkali, appropriate amount of dry flour.

2. Pour 200g of flour into a bowl, add 200ml of warm water and stir to form a viscous thin batter. The ratio of flour to water is 1:1, different flours have different water absorption, and the batter is relatively soft.

3. Put the stirred thin batter into the bottle, and make the batter sticking to the edge of the bottle with chopsticks.

4. Cover the mouth of the bottle with plastic wrap and tighten the cap. Under the condition of complete sealing, the batter will naturally ferment, and the higher the temperature, the faster the fermentation.

5. After one day, the volume of fermented batter will become larger, and there will be a sour taste after opening the bottle cap, and there will be dense bubbles, and the old noodles will be fermented.

6. Pour 300g of flour into a glass bowl and pour the fermented old noodles and flour directly into the bottle.

7. Add a spoonful of white sugar to promote the fermentation of the code.

8. Knead the dough, if you find that the dough is too dry, add some warm water and knead it into a dough.

9. Cover with plastic wrap and ferment naturally, the time is determined according to the temperature of the day.

10. Until the dough ferments, there will be a sour taste when the plastic wrap is torn, and there are many honeycombs when lifted.

11. Sprinkle 2g of edible alkali on the board and rub it with a little flour.

12. Put the fermented dough in, sprinkle a little dry flour and start kneading.

13. The dough is softer and first stretched, knead the alkaline noodles evenly, and sprinkle the flour continuously during this period.

14. Rub it until the surface is smooth and hard.

15. Start stacking the dough, first roll out the dough, then sprinkle dry flour and fold it in half, folding it like a quilt. Repeat the pressure on top of the bottom, left and right.

16. Each layer is imitated by sprinkling dry flour and repeating 10 20 times, and then stacking and kneading together to form a ball.

18. Each of the divided dough agents is pressed inward with the palm of your hand, which can increase the level and make the dough firmer.

19. Rub the round, knead at the bottom, round again, and a steamed bun embryo is ready.

20. Put it on the plate for secondary fermentation until all the agents are rubbed.

21. After rubbing, you will find that the raw steamed bun embryo in front has been fermented.

22. Put it directly into the steamer, steam it for ten minutes on high heat, simmer it for five minutes after steaming, and the big and white old noodles steamed buns will be steamed.

Choking noodles steamed buns, the first time I see this practice, beginners can also be clearly organized, the more you chew, the more fragrant! As an authentic southerner, pastry is a main food that is often eaten, especially steamed buns, but after eating half a raw steamed bun, one of the behaviors I want to talk about today is really the first time I have seen it, and I learned it from a friend who likes food very much.

We all know that choking noodles and steamed buns, so it is called Siyi, that is, a lot of dry flour must be added to the production, and the texture of choking flour can only be used to get out.

Today's approach can solve this problem, beginners can easily ensure that they are organized, especially if they can tear and eat, it's too enjoyable, and the more they chew, the more fragrant they are, no need to eat vegetables, I can easily swallow a big steamed bun with an empty stammer.

Next, let's share the actual practice with you, and if you like it, you can do it for your loved ones, and you don't need to come out to buy and eat, and you can eat it yourself with physical and mental health and environmental hygiene. Food materials: 300 grams of general flour (also called all-purpose flour), 150 grams of water, and 3 grams of yeast Production process:

First, we put yeast in the water to dissolve the yeast powder, then pour it into the flour and mix it into a flocculent, and finally start to knead it into a smooth dough, which gradually develops alcohol, as shown in the figure below. The kneaded dough divides it into equal 3 points, as shown in the image below.

Take a dough first, divide it into small pieces again, there is no requirement for the actual small pieces, the size of the points is best large and small, do not think that the liquid ants must be the same big ha, divide more, so that there are many levels, as shown in the figure below.

Divide this small dough and sprinkle with dry flour, as shown in the picture below. The small flour of different sizes, each dipped in dry flour with a rolling pin and rolled into a sheet, the flakes do not need anything special standard, you can do it casually, each small bun skin is dipped in dry flour and then rolled, repeat several times.

Roll out the dough sheets, and the thin dough sheets will be stacked separately, and the large ones will be placed at the bottom, and finally a small dough will be kneaded and placed on the top of the most Qin, as shown in the figure below. Gradually expand the bottom end upwards to close the cyst, and finally tighten it.

Then put the part of the fold at the bottom end, comb it into shape, and successively put the other 2 dough as the above actual operation, so that the choking mousse cake steamed bread embryo will be prepared and gradually develop the alcohol, set the ambient humidity to 75, the temperature is 26, the fermentation time is 45min, the mellow dough situation, put it into the stainless steel steamer, cover the cover, and gradually carry out the cooking, after the fire is boiled, turn to a simmer and steam again for 18min, and finally turn off the fire and simmer for 5min

First of all, we put the yeast in the water, let the yeast melt, then pour it into the flour while stirring into a flocculent, and finally knead it into a smooth dough and start fermentation, the kneaded dough will be divided into equal 3 points, first take a divided dough, continue to divide it into small pieces, there is no requirement for specific small pieces, the size of the division is best large and small, not all the same big ha, will be divided into these small dough, sprinkle dry flour, will divide these small dough of different sizes, Dry flour with a rolling pin to roll into a thin slice, the rolled sheet does not need anything particularly regular, at will, each small agent is dipped in dry flour and folded and then rolled, repeat several times, respectively, the rolled dough sheet, in turn let the size of the Sun leak roll out the thin dough sheet will not be stacked, the big one is placed at the bottom, and finally leave a small dough kneaded round on the top, the bottom of the bottom is slowly folded upwards, and finally it is tightened, and then the part of the fold is placed at the bottom, it is sorted out and formed, and the fermentation begins, Set the humidity to 75, the temperature to 26, and the fermentation time to 45 minutes, then put it in the steamer, cover the lid, start steaming, turn to medium heat and continue steaming for 18 minutes, and finally turn off the heat and simmer for 5 minutes, steam well, and you can get out of the pot.