Do mille feuille and noodles be oiled? What kind of oil is used to make commercial mille feuille

Millefeuille is a kind of pasta that the public likes to eat, it is characterized by multi-layer softness, in fact, the method of mille-feuille is relatively simple, and there is no need to put oil when mixing noodles, but if you want to make the noodles not stick to the basin, you can choose to use some oilHowever, we need to pay attention to the fact that no oil is put in the dough, but when the dough is rolled and stacked, it must be oiled, because the edible oil can separate each layer of skin, so that the effect of a thousand layers will be formed.

Mille-feuille can not be oiled when mixing noodles, mille-feuille cake does not need to put oil when mixing noodles, if you use that kind of stainless steel basin and noodles, you can use some cooking oil to brush the inside of the basin, so that you will not stick to the basin when mixing noodles, but this is not necessary, mille-feuille cake with oil is when rolling out the dough, edible oil can separate each layer of skin, after baking or steaming mille-feuille, the layers are distinct, and the taste is excellent.

Millefeuille cake is soft and salty, it is the staple food of the people, mille-feuille cake is very soft and delicious, and salty and fragrant, and many people will put a layer of sesame seeds on the mille-feuille, this layer of sesame will increase the crispy fragrance of the mille-feuille. The materials needed to make mille-feuille are very simple, flour, eggs, edible oil, baking powder, pepper and salt, etc., put the flour into the baking powder and add eggs to knead it for fermentation, ferment the dough to twice the size, and then roll the dough into a dough, put in cooking oil and pepper salt, etc., and then fold the dough, and brush each layer with oil, so that the effect of the mille-feuille will come out, and finally put the pan in the pan to make the cake, or put it in the steaming drawer to steam, so that the taste of the mille-feuille will be very good, The fluffy and salty pancakes will whet your appetite, and with some rice porridge and pickles, it's a very delicious breakfast.

Millefeuille cake is loved by everyone, and it is also a staple food often made at home, people continue to transform steamed bread into flower rolls, pancakes, mille-feuille cakes, all kinds of pastries, it is also a kind of people's pursuit of food, mille-feuille is a favorite staple food of people at present, and its taste and layering are very unique.

When the mille-feuille cake is mixed with the dough, you can put a little oil to make the dough not stick to the basin. However, when rolling the dough and stacking the skin, you must put oil, so that when it is made into the finished product, it will have the effect of layering and become a mille-feuille.

There is no need to put oil when mixing the dough, but it is necessary to put oil when rolling the dough, so that you can make a mille-feuille. The oil separates the surfaces and achieves the effect of a mille-feuille.

You can put some oil appropriately, and the mille-feuille cake will taste more crispy and delicious.

Summary. Hello dear, I'm honored to answer for you. Use yellow friends, but there are two kinds of butter.

One is margarine, which is the product of hydrogenated vegetable oil and some additives. There is also a natural one, most of which is produced in New Zealand, either butter or fat from milk. So it has a very strong milky aroma.

Shortening refers to refined animal and vegetable oils, hydrogenated oils or mixtures of the above fats, solid oils and fats formed by quenching and kneading, or solid or fluid oil products formed by quenching and kneading.

Hello, I have seen your question, please wait, now I am sorting out the answer, it will take about 3 minutes. [than the heart] [than the heart] [than the heart].

Hello dear, I'm honored to answer for you. Huangyou is used, but there are two kinds of butter. One is margarine, which is the product of hydrogenated vegetable oil and some additives.

There is also a natural one, most of which is produced in New Zealand, either from cow potato oil or from the fat in milk. So it has a very strong milky aroma. Shortening refers to refined animal and vegetable oils, hydrogenated oils or high-level mixtures of the above fats, solid oils and fats formed by quenching and kneading, or solid or flowing oil products formed by quenching and kneading.

I hope mine is helpful to you