How to make crispy mille-feuille cookies (vegetable oil version)

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  1. Mix 48 grams of lard and 36 grams of hot water, heat and stir until pork Mix the oil and water completely

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  2.Take 90 grams of high powder, 30 grams Mix low flour and white sugar, pour in emulsified lard and cold water and stir to form a flocculent form

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  3.Knead the flour into dough and knead vigorously until gluten appears

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  4.Cover with plastic wrap and let rest for 30 minutes

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  5.When relaxing the dough To make pastry, add 108 grams of low flour and 45 grams of lard and mix into a dough

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  6.Wrap the relaxed dough in the puff pastry, and use a rolling pin to roll it into a rectangular shape

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  7.Fold in half three times

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  8. Then roll it out with a rolling pin

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  9. Fold the dough like a quilt and wrap it with plastic wrap Relax for 20 minutes and repeat this step 3 times

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  10. Roll out the fold After repeating three times, roll the dough into a rectangular shape and cut off any uneven corners

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  11.Cut into small pieces

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  12.Put it in the baking pan, Brush with egg yolk liquid, sprinkle with sesame seeds, and bake in a preheated oven at 180 degrees for 20 minutes

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  13.Picture of the finished product

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  14.Finished Picture