The beautiful and delicious mille-feuille rolls are not steamed and easy to digest, so come and take a look

Today I will share with you a delicious and good-looking mille-feuille roll, I am also the first time to do this, very attentive, but also very much looking forward to the effect, happiness is waiting, a roll and a press, the method is super simple, the shape is super beautiful, even novices can easily learn, adults and children love to eat, steamed not on fire, the dough is easy to digest, let's take a look.

Millefeuille flower rolls

300 grams of plain flour, 3 grams of yeast, 150 grams of water.

Here's how:

Put 3 grams of yeast in a basin, pour 150 grams of water and stir until the yeast is melted. Pour in 300g of flour, stir until the dough is flocculent, and knead it into a slightly firmer, smooth dough.

Note: If the kneading is not smooth at one time, you can rub the dough for 5 minutes, and then knead it is easy to knead to three lights: face light, basin light, and hand light.

To make modeling pasta, the dough should not be kneaded too soft, too soft will not look good, and it is easy to deform.

Cover and let rise until twice the size. At the current temperature, an hour is fine.

Knead and exhaust, knead into long strips, and divide into seven equal portions.

Knead each small dough into the shape of a round steamed bun, and the surface must be kneaded smooth, so that the flower rolls made are beautiful. It is best to cover it with plastic wrap or a wrung out damp cloth to prevent it from drying out.

Take a piece of dough and roll it out into the shape of a round cake with a thickness of about 2 mm.

Brush evenly with a layer of cooking oil and sprinkle with a pinch of salt.

Cut into 8 small scallops.

Stack each small dough sheet in turn.

Use a chopstick to press it from the middle, and it is best to hold the pointed end with the left hand to prevent the pressure from deviating and affecting the appearance.

Then turn it over, roll it up from the pointed end, and then press it with chopsticks, and a beautiful flower roll is ready.

Do it in turn, add an appropriate amount of water to the steamer, put it on the steaming drawer covered with a damp cloth, let it rise for ten minutes for the second time, boil over high heat, steam for 10 minutes on medium heat, simmer for another 5 minutes, quickly open the lid of the pot, and take out the flower rolls.

The flower roll has been proofed twice, not deformed, not collapsed, plus a special shape, very cute, distinct, very noisy and soft, if the child does not like to eat steamed bread or eat steamed bread is bored, you can try this flower roll.