The home-style method of mille-feuille dough cake is crispy on the outside and soft on the inside, and the method is simpler than steamed bread

Today I will share with you a method of making dough mille-feuille, the skin is crispy, the inside is soft and delicious, friends who like it can try it

First of all, prepare 500 grams of ordinary flour, 5 grams of dry yeast, 260 ml of warm water, a little sugar, put yeast powder and white sugar into the flour, white sugar to promote fermentation, or you can leave it out

Mix the dough with warm water, first stir into a dough without dry powder, then knead it into a smooth and soft dough, and let it rise until it doubles in size (the current temperature is about the same in about an hour)

The proofed noodles have obviously become larger, so you can insert a hole in your hand and not stick to the noodles

Take out the dough and put it on the board, knead it well and vent it, divide it into 2 slightly larger dough and 6 smaller dough pieces, and then knead each small dough round

Roll out each small dough a little thinner, and make the two larger dough dough larger

Prepare the puff pastry, a teaspoon of dry flour, add an appropriate amount of salt, five-spice powder, add cooked oil and stir into a thin puff pastry

Brush the large dough with puff pastry

Cover with a small dough and brush it with puff pastry as well

Stack all the small dough like this, and finally cover the remaining large dough without touching the puff pastry

Pinch the sides tightly, press gently with your hands, and then roll out on both sides to form a dough

Put it into the electric baking pan that has been preheated by brushing oil in advance, brush oil on top to lock in moisture, and turn on the minimum heat for three minutes

Turn over the noodles and cook for another three minutes, finally turn off the heat and simmer for five minutes, then lift the pot, press with a spatula to quickly rebound and cook

Allow it to cool a little and cut it