Today I will share with you the practice of a mille-feuille steamed cake, the well-made mille-feuille steamed cake is layered, it has a taste better than steamed buns, and it is softer and easier to digest than flatbread, which is a very good family staple food, give it a try if you like it!
The steamed mille-feuille cake is fluffy and soft, and you can eat two pieces empty.
Ingredients: 350 grams of flour, 3 grams of yeast powder, appropriate amount of salt and pepper powder, salt, appropriate amount of cooking oil.
Method 1: Put the yeast powder and flour and mix evenly, knead into a smooth dough with warm water, cover with plastic wrap and let it rise.
Method 2: Proofing to twice the size
Method 3: Knead the proofed dough again on the cutting board and exhaust it.
Method 4: Roll out the dough and sprinkle with salt and pepper, salt and cooking oil.
Method 5, from the middle of all two.
Method 6: Stack two pieces of cut dough and roll it up from one end. (The more times you roll, the more layers)
Method 7: After rolling, pinch both ends tightly and roll them out slightly.
Method 8: Put it in the steamer and let it rise again for 20 minutes.
Method 9: After proofing, turn on medium heat, steam for 20 minutes after steaming.
Method 10: Steam out of the pot and cut into pieces, soft and salty.