This is the most satisfying method of flour, crispy on the outside and soft on the inside, with clear layers, much better than bread
Today I want to share with you a flour most satisfying method, the finished product is crispy on the outside and soft on the inside, with clear layers, much better than bread, and the taste can also be flexibly operated according to your own preferences, made into sweet, salty, spiced and so on, all of which are super delicious.
【Millefeuille】
Ingredients: Dough part: 300 grams of plain flour (also called all-purpose flour), 160 grams of water, 3 grams of yeast, 5 grams of sugar
Puff pastry: 30 grams of cornmeal, 30 grams of cooking oil, you can put an appropriate amount of sugar if you like sweetness, and you can put an appropriate amount of salt if you like salt
Production process:
1. First of all, let's make the dough part, first melt the yeast with water, then add sugar and stir well, then pour it into the flour, stir it into a flocculent shape with a fast seed, and finally knead it into a smooth dough
2. Cover the kneaded dough with plastic wrap or lid and start fermentation, ferment it to about twice the size of the original dough, and poke a hole with your fingers, the hole is not retracted and will not collapse, indicating that the fermentation is OK
3. Take out the fermented dough and knead it evenly on the cutting board, knead out all the gas generated during fermentation, then sprinkle some dry powder on the cutting board, and roll it out into rectangular slices with a rolling pin
4. Make a puff pastry: you can make it when the dough is fermenting, it is very simple, just mix the cornmeal with cooked oil (heated cooking oil) together, if you like to eat sweet, at the same time put in an appropriate amount of sugar, like salty taste, put in an appropriate amount of salt
5. Stir it well, so that the puff pastry is ready, it's super easy
6. Evenly spread a layer of puff pastry on the dough sheet we rolled out in front of
7. Then continue to cut a few knives on both sides of the rectangular dough sheet
8. Start folding, starting from where you cut it at one end and folding it in the middle
9. Fold the other end up again
10. Then fold it to the middle of one side
11. Continue to repeat the above operation, fold it all, and pinch it tightly
12. Gently roll it out with a rolling pin and flatten it
13. Brush the surface with a layer of water, evenly sprinkle an appropriate amount of white sesame seeds, and roll it out with a rolling pin again, pressing the sesame seeds more tightly
14. In this way, the cake embryo is ready, put it in a steamer with cold water in advance, and let it rise for 10 minutes, and it is obvious that it is swollen and becomes light
15. Cover the lid, turn on the high heat for steaming, turn the water to medium heat and continue to steam for 15 minutes, finally turn off the heat and simmer for four or five minutes, and then open the lid, as shown in the picture. To do this, in fact, the mille-feuille cake can be made, but if you want a crispy taste on the outside and soft on the inside, then we will continue with the following operation.
16. Brush the pan with an appropriate amount of base oil, turn on low heat, heat it, put in the steamed mille-feuille cake, and bake it until golden brown on both sides
17. Cut it out of the pot, the layers are very distinct, crispy on the outside and soft on the inside, especially delicious.
18. Let's take a look at another rendering.
[Tips]:
1. The production of puff pastry can also be replaced with ordinary flour, but the layering effect of cornmeal will be more obvious, and there is cooking oil, if you don't want to heat the oil, you can also directly use raw cooking oil.
2. During the steaming process, do not rush to open the lid after steaming, simmer for a few minutes before opening.
3. The steaming time should be operated flexibly according to the size of the production.