How to make rice cooker version of mille-feuille cake

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  1. Pour yeast into warm water and stir evenly.Pour into flour and stir into fluffy dough and form a smooth dough.Cover with plastic wrap and let rise for 20 minutes until it forms two pieces.Double the size, if it doesn't spring back when pressed with your fingers, it's ready.

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  2. Prepare a small bowl, put two spoons of flour, and pour in an appropriate amount of oil.Form into a puff pastry,

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  3. Knead the risen dough to deflate it and roll it out.Make a round pancake and evenly coat it with puff pastry pepper powder (grinding is better) and salt.

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  4. Cut the top and bottom 1/3 of the dough and fold it.

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  5. Repeat the previous step twice and close.

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  6. Roll out the dough to the size of the bottom of the pot.

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  7. Sprinkle some water evenly on the dough, sprinkle with cooked sesame seeds, and lightly Roll it out to prevent it from falling.

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  8.Put a little oil into the rice cooker pot, preheat for one minute, and add the cake Once the dough is ready, cover the pot with the lid for about five minutes.When you open the lid, you can see that the cake has puffed up.

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  9. Turn the cake over and see if the bottom of the cake is golden brown.Cover it Keep the lid on and simmer for another five minutes, then the cake will be cooked.

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  10. When the cake is out of the pan, cut it into small pieces and see if the layers are distinct.The taste is crispy and crispy, one bite makes you want to take the next bite...