Using this method to make mille-feuille oil cakes is too fragrant, with clear layers, crispy on the outside and soft on the inside, and you can eat 2 sheets in one go
Homemade green onion mille-feuille oil cake
Ingredients: 400g all-purpose flour, 80g boiling water, 160g cold water, 1 teaspoon salt, 1 tablespoon lard, 2 shallots
1. First add boiling water to the flour, stir with chopsticks while adding water, try to blanch it evenly, and then sprinkle 1 teaspoon of salt to increase the gluten of the flour, stir well
2. Add cold water to the flour, stir with chopsticks while adding water, and stir the flour into a large dough flocculent shape
3. Add 1 spoonful of lard, lard can not only increase nutrition, but also make the cake more fragrant
4. Then knead into a dough without dry flour, the state of the dough is soft but not sticky, seal and relax for about 15 minutes, and then knead it briefly for a few minutes, knead the surface of the dough smooth, seal it again, and relax for more than 1 hour
5. Then adjust the puff pastry, put 40 grams of all-purpose flour in a small bowl, stir a small spoon of salt, burn 40 grams of corn oil in the pot, pour it on the flour after heating, stir evenly and adjust it into a thicker thin puff pastry, and add an appropriate amount of five-spice powder to the puff pastry if you like to eat five-spice flavor; Then wash the shallots and cut them into chopped green onions for later use
6. Take out the dough when it is relaxed, don't knead it, put it on the cutting board, and cut it directly into 2 halves
7. Take half of the dough, arrange it into long strips, and then roll out the rectangular dough sheet with a rolling pin
8. Then apply the thin puff pastry, which can be slowly wiped evenly with a spoon or scraped evenly with a scraper, which is more convenient; Sprinkle with an appropriate amount of chopped green onions, trying to sprinkle evenly
9. Use a rolling pin to fold the dough sheet into a fan shape, and gently press the air inside out with the palm of your hand
10. Then roll it up from one end, pull it slightly when rolling, but not too tightly, and roll the end thinner with a rolling pin, and then press it under the cake
11. Roll up the other dough according to the same procedure, seal it and relax for 15 minutes .
12. After the relaxation is over, roll it into a cake, and the size of the cake is rolled according to the size of your own pot
13. After preheating the pan or electric baking pan, smear a layer of corn oil, then put the cake base into the pot and sear over high heat
14. After the cake is baked until one side is set and golden brown, turn the cake over, and burn it until both sides turn golden brown, and the cake is also bulging and baked, the freshly baked cake is very rich, the outer skin is crispy, and the inside is very soft
Tips:
1. If you don't have lard at home, you can also add corn oil to the dough.
2. Don't burn the cake for too long, the water will evaporate after a long time, and the cake will become hard.