Mille-feuille oil cake, super detailed explanation and quick collection, soft and sweet and happy

Mille-feuille oil cake is the representative of Yangzhou morning tea, and it is a traditional snack in Yangzhou along with Jade Shaomai, which is called "Yangzhou Double Unique". The oil cake is diamond-shaped, hibiscus-colored, translucent, and has 64 layers, some say 72 layers. Each layer is isolated with sugar and oil, the layers are clear, it looks elegant and chic, it tastes soft, sweet and tough, and it does not stick to the teeth.

【Two-color mille-feuille oil cake】

Material:

White dough: 300 grams of flour, 210 grams of milk (or warm water), 20 grams of sugar, 1 gram of yeast powder

Sweet potato dough: 150 grams of sweet potato puree, 200 grams of flour, 1 gram of yeast powder

Interlayer: 40 grams of oil, 15 grams of sugar, 3-5 dates

Note: The sugar I use here is very small, the traditional 2 kg of flour is 1 kg of sugar.

Make:

1. Knead the white and yellow dough separately and let rise for 20-30 minutes.

White dough: 300 grams of flour, add 20 grams of white sugar and 1 gram of yeast powder, mix well, then pour in 210 grams of warm milk, mix into a flocculent, and knead it into a smooth dough.

Sweet potato dough: 150 grams of flour add 1 gram of yeast powder and mix well, then pour in 100 grams of sweet potato puree and mix into a flocculent, according to the actual situation, add a small amount of powder or water, and knead it into a smooth dough.

Note: The dough must be kneaded thoroughly so that the final cake is elastic, which is also fundamentally different from the usual cake. The dough can be repeated twice, with an interval of 10-15 minutes, so that the dough is easy to knead smooth.

2. Roll out the two dough into thin slices. I pressed it with a dough sheeter, and I pressed it several times to get a smooth dough sheet.

Brush the white dough sheet with a layer of oil and sprinkle with some dates and sugar.

Then cover the yellow dough sheet over the white dough sheet and brush with another layer of oil.

Note: The traditional one is to brush the lard and sprinkle the diced pork fat with candied lard. If you don't want to eat too much animal fat, you can use salad oil, preserves, nuts instead, of course, not authentic, the amount of authentic sugar is half of flour, how sweet is how happy, hehe.

3. Fold the roll from one end, fold 7-8 layers; Then use a rolling pin to press and roll out the dough sheet, expel the air, and fold it 3 times.

Note: Be sure to press first, and then roll it out, so that there are layers, and the layers are tightly attached to each other.

4. Then use a rolling pin to press and roll out on the dough sheet, and then fold it 3 times, so that there are 63-72 layers, which is the standard number of layers of oil cake.

5. Put the folded green billet in the steamer for fermentation, and send it to the state as shown in the picture. Depending on the ambient temperature, the time is 1-2 hours.

6. Then warm the water pot, turn on medium-low heat to boil the water, the process of boiling water is controlled at 16-20 minutes, which is also the fermentation process, and then turn on high heat and steam for about 25 minutes, simmer for 3 minutes.

The steaming time should be adjusted according to the size of the green body, and the oil cake will become gray after steaming for a long time, so you can master it by doing it a few more times.

7. Immediately after the oil cake is out of the cage, it should be sprinkled with some red and green silk, which is standard and authentic, and it is useless if we don't have it.

Note: If you don't cool down, the layers will stick together, if you are afraid of air drying, cover a kitchen towel.

Small Whispers:

1. The dough must be kneaded thoroughly and smooth, so that the final cake is elastic.

2. Using milk instead of water, the oil cake will be whiter and more elastic, and the amount of water is about 65%-70% of the powder.

3. The traditional one is to brush the lard on the dough sheet, and sprinkle the candied pork fat cubes, the amount of sugar is half of the flour, and you have the final say if you want to improve it.

4. After each folding, press first and then roll it out, so as to ensure that the layers are tightly attached and not separated.

5. The steamed cake should be left until it is cold before it can be cut into pieces; When it's hot, cut it, and the layers stick together.

6. The steaming time should be adjusted according to the size of the green body, and the oil cake will become gray after steaming for a long time.

Sweetness, originating from the lips and teeth, stirred up at the mouth and tongue, but fell in people's hearts.