Layered, fluffy and soft. The bean paste mille-feuille, which is better than the bean paste bun and the bean paste cake, is here

Melaleuca cake

The bean paste mille-feuille cake is layered, the bean paste and noodles are evenly distributed, and you can eat it whole, and the sweetness of the bean paste and the fragrance of the flour are integrated; You can also peel off the layers and eat, play some new tricks, children must like it very much. It's really fluffy and soft enough to eat.

Melaleuca cake

350 grams of flour, 190-200 grams of water, 3 grams of yeast, 5 grams of sugar (can be put or not), about 230 grams of bean paste filling.

Here's how:

Add 5 grams of sugar to the water, dissolve the yeast, add 350 grams of flour, stir into a flocculent shape, knead into a smooth dough, and put it in a warm place to ferment until it is twice the size.

Put the bean paste filling in a bowl, add a little water and stir well, and dilute the bean paste filling slightly to facilitate smooth outing.

The fermented dough is kneaded and vented

Roll into long strips and cut evenly into 8 portions.

Take a dough and roll it out, evenly spread a layer of bean paste filling, and use a silicone spatula to operate.

Roll out a dough of almost the same size and stack it on top.

Then spread a layer of bean paste evenly on top.

Then roll out a dough of basically the same size and stack it, and stack the 8 layers in turn according to this method, and the last layer will not be smeared with bean paste filling.

Put it in a steamer for a second fermentation.

After fermentation, I have obviously gained weight and grown taller.

Bring to a boil over high heat, steam over medium heat for about 25 minutes, simmer for 5 minutes.

Let cool slightly and cut into 8 equal parts with a serrated method.

Look at the effect, the layers are distinct, fluffy and soft.

This is the leftover material left after the knife is changed into a triangle, which is still layered, fluffy, soft and delicious.