This is the best way to make mille-feuille, the skin is thin and layered, and novices can also make it successfully

Today I baked some mille-feuille at home, and the family didn't have enough to eat, so let's see if the mille-feuille I made was very appetizing?

First of all, prepare: 300 grams of plain flour, 3 grams of yeast, 180 ml of warm water, 5 grams of sugar, 1 green onion, 1 spoon of five-spice powder, and an appropriate amount of white sesame seeds.

The first step is to put the yeast in a container, pour in warm water, stir with chopsticks while pouring, stir until melted, and let it stand for five minutes, pour the ordinary flour into a large bowl, add sugar, pour in yeast water in batches, stir with chopsticks while pouring, stir into a large cotton wool, knead the dough with your hands, knead it into a smooth and soft dough, cover it with plastic wrap, and put it in a warm place until it is twice as large.

The second step, pour an appropriate amount of cooking oil into the pot, slightly more than the oil of the stir-frying, peel and wash the green onions, cut them into long sections, put them in the oil pot, boil over high heat, burn until the oil smokes, prepare a small bowl, add half a bowl of dry flour to it, and then put a spoonful of five-spice powder, pour in the hot oil, stir evenly with a spoon, stir into a thin puff pastry, and put it aside for later use.

The third step, sprinkle some dry flour on the panel, there are many pores in the flour, pour the noodles on the dry flour, knead them by hand, exhaust the air, knead them well, knead them into long strips, cut them into three noodles of the same size with a knife, finish the noodles from the outside to the inside, knead them round, and press them flat.

The fourth step, after everything is done, cover with plastic wrap to prevent air drying, take a dough, roll out a rectangular pancake with a rolling pin, spread a layer of thin puff pastry, and sprinkle a layer of dry flour.

The fifth step, up and down against the cut three knives, leaving a third in the middle, the upper and lower two layers folded in half, and then stacked horizontally, all at once, the two ends of the pinch, with a rolling pin rolled into a square of pancakes, the cake surface smeared with some water, sprinkled with a layer of white sesame seeds, gently pressed with your hands to prevent falling off.

The sixth step, after the three cakes are done, the electric baking pan is heated, brush with a layer of cooking oil, and use a frying pan to be OK, because this cake is a little larger than the previous baked cake, only one can be put in the pot at a time, you can use medium heat to brand, burn to the bottom of the shape, turn over the other side, turn it over several times, and both sides can be golden.

After everything is done, cut it into your favorite shape with a knife, put it on a plate and set aside, look at this mille-feuille cake I made, do you have an appetite? The cake noodles are crispy and fragrant, the inside is soft and multi-layered, the skin is as thin as paper, the layers are clear, and it is very delicious