5 mille-feuille recipes, don't always burn them directly, add some seasonings, soft and salty, and tear them layer by layer

Today, I will share 5 types of dough cakes, which are soft and salty, and you can eat a cake without stir-frying.

The first: mille-feuille

Ingredients Required:

400 grams of ordinary flour, 100 grams of cornmeal, 4 grams of yeast powder, appropriate amount of warm water, appropriate amount of edible salt, appropriate amount of five-spice powder, appropriate amount of sesame oil

Here's how:

1. Pour the weighed plain flour, corn flour, yeast powder, etc. into the kneading basin, slowly add warm water in small amounts and many times, stir with chopsticks to form a flocculent, and then knead the dough with a smooth surface by hand.

2. After the dough is reconciled, then cover it with a damp cloth and let it rise until it is twice as large. After proofing the dough, peel it by hand, and the honeycomb tissue inside is very rich, which is the most standard judgment of whether the dough is fermented well.

3. After the dough is fermented, let's make it, knead the dough, row the air in it, and then knead it into slightly thicker strips, and divide it into five medium-sized agents and a relatively large agent with a scraper. First, roll out the largest dough with a rolling pin, then brush it with a layer of sesame oil and sprinkle with a little salt and five-spice powder.

4. Take a small agent, roll it out into a thin and suitable dough cake, put this small dough cake in the center of the large dough cake, and then brush a little sesame oil on the small dough cake, sprinkle with a little salt and five-spice powder. Roll out the other ingredients in this way, put them on in turn, brush a thin layer of water on the surface of the top bread, wrap five small cakes with the bottom flatbread, press the edge part a little harder, make the door stick more firmly, and finally sprinkle some white sesame seeds on the surface of the cake.

5. Add cold water to the pot, spread a steamer cloth on the steaming drawer, put the finished cake embryo into it, don't rush to start the fire, first cover the lid for the second proofing, the time is about 15-20 minutes, after proofing, boil the fire, and steam for 15 minutes after steaming.

6. The steamed mille-feuille cake is very soft and elastic, in order to make it taste more crispy, put it into a pan brushed with oil and burn it, and the two sides can be slightly yellowed.

The second one: five-spiced shortbread

Ingredients Required:

Oily skin part: 250 grams of all-purpose flour, 3 grams of yeast powder, 3 grams of edible salt, 5 grams of edible oil, 120 grams of warm water

Puff pastry: 100 grams of all-purpose flour, 3 grams of five-spice powder, 3 grams of salt, 50 grams of cooking oil, appropriate amount of black sesame seeds

Here's how:

1. Put 250 grams of flour, 3 grams of yeast powder, 3 grams of edible salt, etc. into the basin and mix evenly, then slowly add 120 grams of warm water, stir while pouring water, stir into a flocculent, and then pour in 5 grams of cooking oil and stir, and form a dough with moderate hardness and smooth surface, and cover it with plastic wrap to rise for about 1 hour after the dough is reconciled.

2. Prepare the ingredients for the puff pastry, pour 100 grams of flour, 3 grams of five-spice powder, 3 grams of salt, and an appropriate amount of black sesame seeds into the bowl, pour the cooking oil directly into the bowl after heating, and stir it into a ball with a spoon, so that the puff pastry dough is ready.

3. After the dough is fermented, take out the dough and vent it and knead it well, then divide it into 5 agents, and divide the puff pastry dough into 5 puff pastry pieces of equal size.

4. Take an oily skin agent, press it into a cake by hand, then wrap the puff pastry dough, slowly push the dough up with the tiger's mouth, and finally close the mouth, place the mouth part downward, and finish the other agents according to this method.

5. Flatten a wrapped dough by hand, then gently roll it into a rectangle with a rolling pin, then slowly roll it up from one end, and finally roll it into a cylinder, and roll the rest of the dough according to this method.

6. Take a rolled agent and flatten it again, gently roll it into a rectangle with a rolling pin, or slowly roll it up from one end and roll it into a cylindrical shape, then stand up the rolled cylinder again, flatten it with the palm of your hand, and roll it into a thin and suitable cake with a rolling pin, so that the cake base is ready.

7. Heat the pan, brush a layer of cooking oil with a small brush, put the finished cake base into the pot, and slowly burn it on low heat until golden brown on both sides. In order to make the cake cook faster, you can cover the lid during the baking process, and turn it over every once in a while.

8. In the process of branding, the five-spice cake has already wafted out a strong fragrance, the baked cake is taken out and put on a plate, to be dried a little before eating, the skin is crispy and delicious, the inside is soft and salty, it is a very delicious five-spice cake.

The third: Pumpkin pie with pretzels

Ingredients Required:

Flour, pumpkin, yeast powder, salt and pepper, black sesame seeds and other ingredients,

Here's how:

1. When it's ready, start making it, peel the pumpkin and cut it into slices and steam it in a steamer.

2. After the pumpkin is steamed, take it out and mash it, after mashing, it should be cooled to warm and then add flour and yeast powder by hand and into a flocculent, and then knead it into a dough with a smooth surface, soft and hard, and cover it with plastic wrap to rise for 40 minutes to 1 hour after the dough is kneaded.

3. Peel open the dough by hand, the inside is honeycomb tissue, so that the dough is ready, take out the dough and put it on the kneading pad to exhaust and knead well, divide the dough into 10 equal sized agents, and then knead well. Take a dough and roll it out into a thin dough, then brush the dough with a layer of cooking oil, and sprinkle a little salt and pepper evenly after brushing.

4. Handle the first layer of dough, then take a dough and cover it on top of the first cake, then continue to brush a layer of cooking oil, sprinkle a layer of pretzel, cover one more, and so on, stack 5 sheets, gently roll out on the cake with a rolling pin, roll it out a little thinner, and then sprinkle some black sesame seeds on the dough, press it gently with your hand, and the black sesame seeds will stick firmly to the pie crust.

5. Spread the steamer cloth or steamer paper in the steamer, then put the finished pumpkin pie in it, cover the lid for the second proofing, and the proofing time is about 15 minutes. After proofing, turn on high heat and boil, turn to medium heat and steam for 15 minutes.

6. After steaming, don't open the lid in a hurry, simmer for 2 minutes, and then take it out.

7. The steamed pretzel pumpkin pie can be eaten by cutting it into small pieces and putting it on a plate, it is very soft, the layers are distinct, the rich pretzel and salt fragrance is tangy, it is very soft to eat while it is hot, and it is more delicious than bread, so that the steamed pumpkin pie is very healthy than the branding, and it is also very suitable for the elderly and children.

Fourth: pretzel sesame cake

Materials Required:

400 grams of all-purpose flour, 5 grams of sugar, 4 grams of yeast powder, 1 egg, 190 grams of warm water, appropriate amount of pepper and salt, appropriate amount of sesame oil

Here's how:

1. Pour the yeast powder into warm water, stand still for about 3-5 minutes, the temperature of the warm water is recommended to be between 37 degrees and 42 degrees, if the water temperature is too hot, the yeast will be scalded to death, the water temperature is too low, the activity of the baking powder is small, and the dough is not only long, but also the fermentation effect is not good.

2. Pour the flour into a basin, add salt and eggs, then slowly pour it into the flour, stir it into a flocculent shape with chopsticks, and then mix it into a dough with moderate hardness and softness, cover it with plastic wrap and ferment until it is twice as large.

3. After the dough is fermented, poke a hole with your hand and do not retract to ferment, take out the dough and knead the dough to exhaust, divide the dough into two parts, take one of them and knead it evenly and divide it into four agents, take one of the agents and roll it into thin slices, sprinkle a little pepper and salt.

4. After sprinkling a layer of salt and pepper, then apply a layer of sesame oil, roll it up little by little from the bottom, roll it up from one end after rolling, flatten it by hand, and then roll it into a thin and moderately thick dough cake.

5. Roll out all the ingredients according to this method, pour the white sesame seeds into the plate, use a small brush to smear a layer of water on the surface of the dough, and then stick the sesame seeds evenly.

6. Heat a frying pan, pour in an appropriate amount of oil, then put the dough into the pan and fry over low heat until the sesame cakes are cooked through.

Fifth: pretzels

Ingredients Required:

Dough part: 200 grams of all-purpose flour, 2 grams of high-sugar resistant yeast powder, 5 grams of sugar, 100 grams of water

Puff pastry: 1 tablespoon of flour, 2 tablespoons of cooking oil (cooked), 5 grams of salt and pepper

Here's how:

1. Pour the water into the basin first, then add yeast powder, white sugar, etc., and stir well with a whisk.

2. Sift 200 grams of flour into yeast water and sieve into the flour, so that the flour is filled with air, and the dough that comes out is softer, and the steamed pasta will be softer. Sift in the flour and mix it with your hands to form a dough with a moderate firmness and a smooth surface. Once the dough is well combined, cover with plastic wrap and let rise until twice as large.

3. Let's adjust the puff pastry in the interval of resting, take an empty bowl, pour in 4 tablespoons of cooked cooking oil, 2 tablespoons of flour, 5 grams of pepper and salt, etc., and stir well.

4. After the dough is proofed, take it out and put it on the kneading pad to exhaust, divide the dough into 2 parts, take one of them and roll it into a thin rectangular dough sheet, and evenly spread the puff pastry on the dough.

5. Use a knife to cut 4 knives on the left and right sides of the dough sheet, but do not cut it in the middle, then stack the dough sheets on both sides one after another, fold them forward repeatedly, and finally until they are completely wrapped.

6. Arrange the wrapped dough into a circle, then gently roll it out a few times, roll it a little thinner, don't use too hard, otherwise the level will not be clear.

7. Put the finished round cake embryo into the steamer, let it rise for 20 minutes, then steam the cake for 15 minutes, take out the mille-feuille cake after steaming, and cool it slightly.

8. Brush the pot with a thin layer of cooking oil, and then put the steamed cakes into the pan and fry until both sides are slightly yellow. When frying, be sure to fry over low heat throughout the whole process, and take out the fried cakes and cut them into pieces and put them on a plate.