The practice of sesame mille feuille, the practice of mille feuille

1 bowl of flour to make a sesame mille-feuille, soft and delicious is not enough, and the cooking novice can easily control it! Although this cake is called a mille-feuille, there are actually not as many as a mille-feuille. Its method looks complicated, but in fact, most of them are repetitive actions, layer upon layer of rolled dough, and then fry in the pan, the method is not difficult, and you don't have to worry about your poor cooking skills.

The black sesame mille-feuille cake introduced to you today is very simple, with a layer of black sesame seeds in the middle, and the fried mille-feuille cake has a faint sesame aroma, and the taste is more intense, and black sesame seeds are still a good thing for moisturizing and nourishing hair, and you don't need to get fat if you eat more, although you add! Make a plate in the morning with a glass of soy milk or milk, and you'll never be hungry until noon!

Black sesame mille-feuille dough cake.

Ingredients: 250 grams of flour, 160 grams of water, yeast (dry) grams, appropriate amount of salt, appropriate amount of corn oil, appropriate amount of black sesame filling, 15 grams of sugar.

Cooking steps:1The yeast is first mixed with warm water.

2.Put flour and sugar in a basin.

3.Add the prepared yeast water, knead into a smooth dough, cover with plastic wrap and ferment at room temperature.

4.Ferment until twice the size of the dough becomes honeycomb.

5.Take the leavened dough out and let it air and let it sit for another 15 minutes.

6.Divide the dough into two portions.

7.Take a piece of dough, roll it out into a rectangle, sprinkle a thin layer of salt, and pour an appropriate amount of oil.

8.Fold it up, down, left and right, spread the salt and oil evenly, and sprinkle with an appropriate amount of black sesame filling (black sesame seeds, brown sugar, flour).

10.Folded look.

11.Gently roll out both sides, put it on the curtain, make another piece as well, and let it rise at room temperature for 15 minutes.

12.Preheat the pan and brush with a thin layer of oil.

13.Put in the waking cake blank.

14.Fry on one side until golden brown and turn over.

15.Cut into cubes and enjoy.

Cooking Tips:

1. Grab a handful of flour with your hand and pinch it vigorously, and after letting go, the flour will spread out, then it is a good flour with normal moisture; If it doesn't spread out, then it's a flour with a lot of moisture, and the quality is not very good.

2. Twist the flour by hand, the soft feel is good flour, and if it is smooth, it is inferior flour.

3. From the color point of view, the flour with high precision is white and clean; A good flour is pale yellow in color; Poor quality flour is darker in color. However, it is important to note that some particularly white flours are not good flours. This is likely to have added flour whitening agents, which can cause harm to the human body.

Therefore, it is advisable to use "lighter pale yellow".

4. You can smell the powder. The smell of flour is normal, and inferior flour will have an off-odor and a bit of a chemical smell.

5. You can taste a little flour with your tongue. The flour tastes slightly sweet, and the inferior flour is either pure white or has an off-flavor.

1. Ordinary all-purpose flour is used for flour, all-purpose flour is moderately soft and hard, and the protein content is between 8-10%, and it is the most widely used for family pastry.

2. The ratio of flour and yeast, the ratio of flour and yeast is best controlled at 100:1, so that neither waste nor fermentation is not enough to affect the finished product.

3. The fermentation time can be in order, but generally choose post-fermentation, that is, fermentation after entering the pot, so that it will be easier to grasp the shape and facilitate operation in the early stage.

Leavened mille-feuille.

Ingredients: 300 grams of all-purpose flour, 4 grams of yeast, two spoons of sesame seeds, 1 spoon of five-spice powder, appropriate amount of salt.

Step 1: 300 grams of flour into the basin, 4 grams of yeast melted with warm water and poured into the basin, slowly add about half of the amount of water, stir while adding water, mix into a flocculent, and knead the dough into a dough, no need to knead it for too long, the dough is kneaded until it is almost smooth.

Step 2: Knead the dough into a mixture, cut it into slightly larger pieces, and leave 4 pieces of the same size for later use.

Step 3: First roll out the large agent into a dough, spread it under the board, smear a layer of oil, sprinkle some five-spice powder and salt, and then roll the small agent into a dough in turn, layer by layer, each layer should be oiled and sprinkled with five-spice powder, and the top layer should not be oiled.

Step 4: Turn the bottom layer of the large dough over to wrap all the small dough and pinch it a few times to make it stick together.

Step 6: Put the dough in a steamer with cold water, let it rise for 5 minutes, then boil the water over medium heat, and continue to steam for 20 minutes after the water boils.

Step 7: The steamed mille-feuille cake is particularly soft, it can already be eaten at this time, if you want the skin to be crispy and burnt, you also need to fry it again, brush the pan with oil, put the dough on it and fry it over medium heat, fry it for about 3 minutes on one side, turn over and fry the other side, and you can get out of the pot when both sides are browned. This is a crispy dough lasagna with a crispy outside and a fluffy inside.

Ratio of ingredients for mille-feuille cake: 250 grams of all-purpose flour, 300-320 grams of cold boiled water (less in winter, slightly more in summer), yeast grams, 30 grams of chopped green onions, 5-10 grams of salt (no standard, according to your own taste), appropriate amount of cooking oil.

Steps: 1. Stir 250 grams of flour with 300 grams of water, add yeast, knead the smooth dough, wrap it in plastic wrap, and ferment for 30-45 minutes.

2. Mix 20 grams of flour, 10 grams of salt and 20 grams of oil into mixed oil, stir evenly and set aside.

3. Divide the fermented flour into 4 points, take one of them, knead the long cake, evenly apply the mixed oil, sprinkle with an appropriate amount of chopped green onions, and then fold, the more folding, the more layers of mille-feuille cakes!

4. Brush the bottom of the pot with oil, put in the mille-feuille cake, fry slowly over low heat, fry until one side is golden, turn to the other side and fry, you can brush a little sugar water when frying. In this way, the mille-feuille is fried.

Oven method: preheat the oven, the upper temperature is 220 degrees, the lower temperature is 280 degrees, add an appropriate amount of oil to the baking tray, put in the mille-feuille, bake until golden, brush with an appropriate amount of sugar water, sprinkle with chopped green onions, and then bake until the other side is golden. The baking time is about 6-8 minutes, depending on the thickness of the cake.

Tips] 1. Use about 300 grams of water for a pound of flour, slightly in summer, use 5-10 grams of salt for a pound of flour, don't make it too salty.

2. The ratio of tomato sauce and sugar should be grasped well, whether it is a taste or not, and not too sour or too sweet.

The mille-feuille is made as follows: Pi NianPreparation: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruits, raisins, laughing plum sugar, peanut oil, etc.

1.Add the flour to the fermented noodles, fresh milk, egg whites, add warm water to knead the dough, and let it ferment for 10 minutes.

2.Then add an appropriate amount of alkali and knead well, and knead it into a 100-gram dough blank for later use.

3.Cut the fruit into raisin-sized cubes and mix well with the raisins.

4.Roll out the dough into a semi-circular dough, brush with oil, sprinkle with fruit, 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.

5.Wake up the mille-feuille cake for a few minutes, put it in the drawer, and steam it for 20 minutes.

Ingredients for the mille-feuille cake:

Ingredients: 125 grams of wheat flour, 375 grams of wheat flour Accessories: 150 grams of eggs.

Seasoning: 500 grams of butter, 5 grams of vinegar, 10 grams of salt.

Features of the lasa-feuille cake:

There are many layers, crispy and salty.

How to drizzle the mille-feuille:

1.Puff pastry: Roll out the butter into thin slices, dip the flour little by little until you use 125 grams of complete Fuqiang flour;

2.Roll it out into large thin cubes and put it in the refrigerator to freeze;

3.Leather: Put 375 grams of flour on the cutting board, add eggs, vinegar essence and salt water, and master the softness and hardness;

4.Roll out into cubes similar to the size of the puff pastry and freeze in the refrigerator;

5.When rolling out the puff pastry crust, fold the two slices and roll them out into large slices to become three layers, and then roll them into large squares and put them in the refrigerator;

6.Roll out 3 times in a row, stack 3 times and finally roll into large slices, lay flat in a baking sheet, and bake for about 30 minutes until cooked.

Tips for making a lasalicated mille-feuille:

It can also be made into shortbread, curry samos, puff pastry cakes, shelf crisp corners, shortbread cakes and so on.