Ingredients
Yigudao flour ( 250g ) | Dry yeast ( 2 grams ) |
Warm water ( 150g ) | Salt ( 1.5g ) |
Pastry: Yigudao flour ( 25g ) div> | Salt ( 2 grams ) |
Zanthoxylum bungeanum powder ( 2 grams ) | Edible oil ( 35g ) |
Surface: fine granulated sugar ( 5g ) | hot water ( 5g span> ) |
White sesame seeds ( appropriate amount ) |
How to make steamed mille-feuille cake
1. Prepare the Igudao snowflake wheat flour.
2.Pour the required flour into a large bowl.
3.Add dry yeast and salt and mix well.
4.Add 150 grams of warm water and stir with chopsticks into cotton wool.
5. Then knead it into a smooth dough.Cover with plastic wrap and leave for half an hour.(It is summer now, and the dough will ferment and expand in half an hour)
6. Prepare the pastry: Pour 35 grams of edible oil into the pot and heat it up, add 2 grams of salt, 2 grams of pepper powder and 25 grams of Yigudao flour, stir-fry quickly and evenly until fragrant.
7. Take out the fried pastry and let it cool for later use.
8. Apply a layer of vegetable oil to the chopping board to prevent sticking.Place the dough on the chopping board, press it flat, and roll the dough out with a rolling pin until it is large and thin.
9.Pour the cooled pastry onto the rolled out dough.
10. Spread the pastry evenly on the dough sheet.
11. Then roll up the dough from the narrow side.Roll all the way to the end.
12.Pinch the two sides tightly, stand the rolled dough up, and flatten it with the palm of your hand , let it sit for ten minutes.
13. After the dough has rested, use a rolling pin to roll it out to 2 cm.Thick round cake shape.
14. Then brush a layer of sugar water on the surface of the dough (after the fine sugar is dissolved with water, sugar water), the surface is covered with fried white sesame seeds.Ferment naturally at room temperature for 30 minutes.
15. Boil an appropriate amount of water in the pot, cover the steamer with a cloth, and put in the steamer.Once the layer of cake is cooked, cover it with a lid, turn to medium heat and steam for 25 minutes, then turn off the heat and simmer for two minutes before removing from the pan.
16. Cut the steamed puff pastry into pieces and enjoy.
17.A thousand-layer cake with unique flavor is ready.
18. Rich in layers, it is soft and salty when eaten hot!
Tips
For dough fermentation, room temperature fermentation is sufficient in summer.In winter, you can boil half a pot of water, add the raw embryos, and cover the pot.Use the temperature of the water in the pot to create fermentation temperature.
Fry the pastry.After the oil is hot, add all-purpose flour, salt and pepper powder, stir quickly and evenly, and stir-fry until fragrant.
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