I'm going to tell all my friends | Mille-feuille pretzel baked cake It's so delicious

The outer skin is crispy and the inside is soft, and every bite is very satisfying, and it is really fragrant. Baking tray size 30×40 cm

Ingredients

Flour 500 g

Yeast 5 g

Warmwater(notusedinsummer) 320 g

Cornoil 30 g

Salt 2 g

Aluminum-freebakingpowder 1 g

Puffpastry

Flour 150 g

Oil 112 g

Salt 3 g

Sichuanpepperpowder 2-3 g

Wipedough

Eggyolk 1

Oil 15-20 g

Cooking Instructions

Melt the yeast with water and knead in flour, aluminum-free baking powder, corn oil and salt to form a softer dough.

Place in a warm place to ferment 2-2.5 times.
Puff pastry:

Put the flour, salt and peppercorn powder in a bowl.
This step is very important:

boil the oil and add it to the flour, stir well to form a picture, and the puff pastry will be super fragrant.
The honeycomb of the leavened dough is homogeneous.

The dough is soft, and it is best to put it on a silicone mat to operate without sticking.
This step is also important:

divide it into 12 equal portions as you would with bread dough and squeeze out the large bubbles.

You !ï¸ don't need to knead the dough and exhaust it like you make steamed buns.
Divide the dough into slices and wrap in the finished puff pastry.
Pinch the mouth and press it flat.
Wrap it all up, cover with plastic wrap and let rise for 10 minutes.
This step is more important:

take one and press it flat and large with your hand , so that the puff pastry inside is more evenly distributed.
At this time, use a rolling pin to gently roll it out and roll it out thinly, and it doesn't matter if it breaks a little.
Roll up slowly from top to bottom.
Then flatten with your fingers.
Roll it out.
Roll up from top to bottom and press the right end toward the center.
The left end is pressed towards the center to form a round cake.
The top and bottom are rolled out into a round cake shape, with a thickness of about 1 cm.
Smooth over and place on a baking sheet lined with oiled paper and let stand for 20 minutes.
At this time, we use oil and egg yolk to make a plaster.
Spread over the resting dough.
Place in the middle of the preheated oven at 180 degrees for about 22 minutes.

The !ï¸ oven must be preheated in advance to ensure that the resting dough goes directly into the oven.

The temperature and time are just a reference, and they are adjusted according to your own oven, that is, you usually bake bread at 150 degrees, and this one also bakes at 150 degrees.
Wow, it's beautiful!

If you are satisfied with the coloring, you can bake.
Fragrant and delicious......

An old mother can't forget a cake

, you can also try it!