Fragrant and crispy [Sauce Flavor Mille-feuille] Home Recipe [Genki Breakfast Series 9]

Cooking Instructions

1. Prepare onions, garlic cubes (celery I added myself)

   

2. Beat into small pellets for later use

   

3. Prepare soybean paste, tomato paste, bean paste, sugar, five-spice powder (I only have five-spice powder at home, if there is thirteen spices, you can replace it with five-spice powder), add water to the chili noodles
   
   , and stir well

   

4. Heat the oil in a pan, pour in the onion and garlic foam and sauté until soft

   

5. Pour in the seasonings and stir-fry together

   

6. Medium to low heat throughout the whole process, keep turning it with a spatula to avoid sticking to the bottom, and turn off the heat so that you can turn it off.

   

7. Mix flour and salt.

   

8. After stirring well, divide the flour in half and use the semi-blanching method.

   

9. Stir
   with room temperature water on one side and stir with water at 70 or 80 degrees on the other side (70 or 80 degrees is in winter, that is, hot water is cooled indoors for a minute or two)

   

10. Stir into a ball, add the unflavored oil and continue kneading

    

11. Knead into this state, close the lid and let it sit for 5 minutes

    

12. Rub it again, it takes less than 1 minute to knead the pot and hand light, then cover the lid and let it sit for 15 minutes.

    

13. This is when the puff pastry is prepared

    

14. Heat the oil, and wait for the oil surface to appear obvious corrugated.

    

15. Pour the oil

    

16. Stir into puff pastry

    

17. This side is also awake, sprinkle some dry powder on the cutting board, and divide the dough in half

    

18. Sprinkle dry powder on the dough as well and form a round shape with your hands

    

19. Squish with your upper hand

    

20. Then use a rolling pin to roll out the dough into a cake shape, and the thickness of the pie crust is about [1.5 times] the thickness of
    
    a 1 yuan coin and apply puff pastry, remember to leave 1-2 cm distance on the edge of the cake.

    

21. Take out a bowl and press a mark in the center

    

22. Take the bowl away and divide the dough outside the bowl into 8 points, leaving the largest piece

    

23. Then a piece of crust and a crust are stacked on top of each other, [the largest piece is left in the last pack], and the last piece wraps all the other layers.
    
    It is important ❗ to ❗ let it sit for 5 minutes ❗

    

24. Let it stand for 5 minutes and then roll it out, it is very easy to roll, and it will not leak the oil and roll
    
    it into the thickness
    
    of a dollar coin, this cake can be rolled slightly larger than the pot, so that it can be layered

    

25. Apply some oil to the rolling pin and roll it up

    

26. Pour oil into the pan, after the oil is boiled, turn to medium-low heat, and put the cake into the pan, the cake is larger than the pan, so squeeze out the folds

    

27. Turn it over in about 3 minutes, fry it on the other side for about 3 minutes, flatten the wrinkled areas with a spatula and fry the
    
    pie crust after it is fried, you can apply the sauce The
    
    step of applying the sauce is not recorded!! Damn it!!! Then I will use words to describe the skin of the cake with a brush, you can apply it several times, especially the kind of wrinkled places, you should brush deeply

    

28. Once the sauce is brushed, sprinkle with white sesame seeds and chopped green onions

    

29. Cut into chunks and ready to eat

    

30. The puff pastry has come out, and the mille-feuille effect is very good!!