Don't just steam the flour and eat it, learn a new method, it is crispy on the outside and soft on the inside, layered, and it is better than oil cakes

Today I will share with you the production method of a mille-feuille dough cake, which everyone should be familiar with, especially the layered taste, which is particularly appetizing when you look at it, and it tastes crispy and enjoyable

This mille-feuille is definitely not greasy, it has a rich layering, the fluffy softness of the bread, and the appearance is still very crispy, especially when it is just baked, it is really satisfying to eat a bite!

You don't have to eat steamed buns and rolls for breakfast, make a plate for your family, which is nutritious, healthy and delicious! Let the breakfast change a new twist, with a milk or white porridge, a delicious breakfast is served, let's take a look!

【Steps】

1. First prepare 400 grams of plain flour

2. Add 3 grams of salt to increase the gluten of the flour

3. Pour in 4 grams of yeast

4. Pour in about 230ml of warm water, first dissolve the yeast, pour in a small amount many times, stirring while pouring

5. Stir with chopsticks to form a large dough flocculent

6. Knead the dough and knead it like this smooth dough

7. Cover and put in a warm place to ferment until twice the size

8. While the dough is rising, let's adjust the puff pastry, 90 grams of flour, and add a spoonful of salt

9. Pour in an appropriate amount of peppercorn powder

10. Pour in about 60 grams of pepper oil

11. Stir to this thicker state

12. The dough is fermented in this state

13. Sprinkle dry flour on the panel and bring the fermented dough to the panel

14. Knead the dough and exhaust it, knead it as much as possible to drain the air inside, so that the taste is better

15. Roll out the dough into a rectangle

16. Roll it out to this thickness

17. Spread the puff pastry evenly on the dough

18. Fold the rectangular dough in half on the left side and in the middle like this

19. The right side is also folded to the middle

20. Then roll out the dough thinly, repeat the above two actions, fold a total of three times, and the rich layers will come out

21. Re-cut into such a wide strip

22. Place the cake crusts in a baking tray in turn

23. Cover with plastic wrap and let the mille-feuille rise slightly for 10 minutes

24. After proofing, brush a layer of egg yolk liquid on the surface of the mille-feuille, which can make the color more beautiful

25. Sprinkle a layer of white sesame seeds on top for decoration

26. Preheat the oven in advance, put in the mille-feuille, and bake at 175 degrees for 30 minutes

25. When the time is up, the fragrant mille-feuille cake is out of the pot

The layered texture of the mille-feuille cake is crispy on the outside and soft on the inside, it is better than steamed bread oil cakes, it will not be hard when it is cold, it is particularly delicious, everyone must try to make it for the family when you have time, it is really delicious!

Pasta is really better than steamed bread pancakes, so if you like it, collect it!