At a glance, you will learn the oil and salt mille-feuille roll, which is soft and salty, so come and try it

Today I would like to share with you the practice of a mille-feuille roll, which is simple, soft and salty, with clear layers, and can be eaten empty-mouthed, or you can open it to roll vegetables. Without further ado, let's take a look at how to do it if you like.

This mille-feuille roll does not need to be made in advance, it is fermented at one time, saving time, and it is very suitable for breakfast, so let's take a look at what ingredients are needed.

Group photo of the required ingredients: 300 grams of flour, 5 grams of sugar, 3 grams of yeast

Method: 1. Add 5 grams of sugar, 3 grams of yeast powder to the flour, and stir about 170 grams of warm water into a flocculent.

Method: 2. Stir into a flocculent shape and knead it into a relatively smooth dough and relax for 10 minutes.

Method: 3. The dough should be relaxed for ten minutes, and there is no need to proof. (Zerui's mother's panel is relatively small, and it is divided into two operations)

Method: 4. Take a portion of dough and roll it out, the thinner the rollout, the better. The board is small, and if you can't roll it out, you can fold one side of it, and roll one side on the other side after rolling. Roll it out thinner, and the layers of the roll will be more, so that the texture of the finished product will be clear and multi-layered.

Method: 5 Roll out large flakes and sprinkle with salt, cooking oil, and a little dry flour. (Sprinkle dry flour to make the layers clearer)

Method 6: Roll it up from one side, and if you feel that it is not thin enough after rolling, you can rub it evenly several times to make the dough thinner.

Method 7: The second dough Ze Rui Ma sprinkled with coriander flour, which added a special flavor compared with the original flavor. It can also be made into a salt and pepper flavor, and if you like sweetness, you can also make it into sesame sauce, and eat it at home, according to the taste of your family.

Method 7: Put the rolled green billet into the steamer and double the size of the proofing.

Method 8: After the proofing becomes significantly larger, turn on the fire, time after steaming, steam for 12 minutes, and simmer for three minutes.

The finished product is out of the oven, cut into your favorite size, fluffy and crunchy, the method is simple, hurry up and collect it and try it.

Tips:

1. Roll it out as thin as possible.

2. The steaming time is adjusted appropriately according to the size of the rolls.

3. After coming out of the pot, it is slightly cooled and cut into small pieces, which are clearly layered and look better.