Crispy mille-feuille baked cakes, killing time-honored brands in seconds

As a mother of dragon and phoenix fetuses, I just want to make the healthiest and most delicious food for my two babies! The outer skin is rosin and crispy, the mille-feuille is soft on the inside, the sauce is rich, and the aftertaste is long, unlike the baked cakes bought outside, which taste like a lump of pieces, and the noodles can't be chewed. 32L baking tray at home, exactly 12, one baking tray, the size of the baked cake is moderate, and the beef with sauce is one at a time, nice! Come to the baking group in Hunyao, cook food together, and give it to your loved ones! （V X ：Vivianhongyao）

Ingredients

All-purposeflour 380 g

Cornoil 40 g

Whitesugar 10 g

Salt 3 g

Yeastpowder 3 g

Warmwater 205 g

TheaboveisthedoughpartA

ThefollowingisthesesamesaucepartB:

Puresesamepaste 100 g

sesameoil 10 g

All-purposeflour 50 g

salt 3 g

Peppercorns(friedpeppercorns,salt) 8 g

(Idon'thavefive-spicepowderathome,ifthereisfive-spicepowder,replacethepepperwith2spoons)

ThefollowingisthesesamenoodlepartC

Honey 10 grams

darksoysauce 2 grams

Whitesesameseeds Appropriateamount

Water 5 grams

Cooking Instructions

The dough material A is all put into the basin and stirred into a dough, the smoother and more delicate the dough, the more tendonous it is and not easy to break in the later stage. I used the kitchen machine to hit it, and it was fine in 10 minutes.
I melted the yeast with warm water and put it into the material.
Wrap the dough in plastic wrap and let loose for 20 minutes. The relaxation time should not be too long, or it will not become bread......
I don't have five-spice powder, so I fry it in a wok with pepper and salt to bring out the fragrance, roll it out in a plastic bag, and sift it into the sesame sauce.
Pure pepper salt! Fragrant!
If there is five-spice powder, skip this step.
The state of material B after mixing.
By the way, mix the material C well and set aside, and finally apply the surface to color.
Roll out the loose dough into a large rectangular sheet, the thinner the better, but not too thin and easy to leak the sauce.
Brush with the sesame sauce of Ingredient B and brush well.
Roll tightly along one side of the long dough and fold in half at both ends
Fold it in half into a pattern, cover with plastic wrap and relax for 15 minutes.
After relaxing, roll out the dough again into a large dough, then roll it tightly along the long side in a long strip like the picture, and cut it into 12 equal portions with a knife
Pinch the ends of the sesame sauce and fold it down into the bottom, pressing the dough into a circle.
Dip the C part of the ingredient evenly and dip one side with sesame seeds. Place in a baking sheet.
After the oven is preheated to 180 degrees for 10 minutes, the baking tray is placed on the middle and lower levels, and the oven is baked at 180 degrees for about 25 minutes.
The skin is crispy and fragrant, and the mille-feuille is soft inside. The sauce is endlessly fragrant, and it
is absolutely !!

Eat it hot, it's not too much to eat at once!

Definitely the best pancakes, there is no one!

Tomorrow's picnic with pancake and meat, that's it!!