Black sesame salt mille-feuille cake, which is soft and soft, doubly nutritious and delicious!
Today is the beginning of a new month, look at the calendar, and in another week it is the winter festival, marking the collection of all things, the autumn harvest has been completed, and winter has officially arrived. The temperature has dropped significantly in the past few days, and today it is still snowing heavily, which is already the second snow in Hulunbuir. The weather is cold, the appetite is good, eat well, especially eat some hot food, such as hot pot, stews, etc., especially energetic. It seems that only these things are a perfect match for the cold.
Of course, three meals must have dishes and rice to be perfect, the simplest, rice cooker stew on the line. My family prefers to eat pasta, so recently steamed steamed steamed buns, making cakes, etc. have become more frequent.
Today I recommend a very delicious staple food, even if it is a steamed cake bar, it is soft and soft, layered with incense, and eating a bite is enjoyment.
Most of the times we eat cakes every day, most of them are baked, and I am the same, many times in addition to baking in the oven, at least within a week, we will change the sample without repeating, and most of the time will not repeat it for a month.
There are many ways to make cakes, and my family's favorite is the pastry. I like the soft taste, and I am addicted to eating this dish. What I did today was to make dough cakes. Made in the mille-feuille style, "mille-feuille" is just an exaggerated word, of course, less than ten layers, but already feel very tasty.
Today's cake is not only soft and layered, but also has a feature of incense, I used a sandwich made of black sesame salt, made of light salty, not greasy, but very fragrant!
If you pay attention to my friends, you will find that in my recipes, black sesame seeds are used a lot, and I have repeatedly emphasized the benefits of eating a handful of black sesame seeds every day, especially in autumn and winter, black sesame seeds can not be broken. My family's black sesame seeds have always been non-stop, and when I see a little better, I hoard it and eat the most in autumn and winter.
Today I am using black sesame seeds to make mille-feuille cakes, not only to make the dough cake particularly delicious, but also to let the whole family supplement calcium in time, killing two birds with one stone.
Ingredients: 300 g of flour, 180 g of warm water, 3 g of yeast, 50 g of black sesame seeds, 1 tsp of salt. Oil to taste.
method:
1: First melt the yeast with warm water, then use yeast water to stir the flour into a large flocculent.
2, and then into a dough, just soft dough will not be too smooth, it does not matter, brush a layer of oil, cover the dumplings on the line.
3: Spread the dough to twice as large. My dough is a bit overdone. The overdone dough melts the baking soda with a little warm water, and carries it into the noodles, not only will it swell well in the later stage, but also the taste of yeast.
4, take out the dough and knead it, it will be very smooth. Then I divided the dough into 8 parts, 7 of which were one size, and the other was larger and 7 parts of dough I weighed, each weighing about 50 grams, and the rest of the dough was kneaded into a large one.
5: Roll out each dough into a pancake shape, try to be as thin as possible, and be as thin as possible.
6: Grind black sesame seeds with salt and blender into powder. Don't be too salty.
7: Take the biggest cake first, brush the middle with oil, and sprinkle with polished sesame salt.
8, then spread a small cake, the whole cake is brushed with oil, sprinkled with sesame salt, and so on, several small cakes are spread.
9: Finally, cover a small cake, wrap the bottom of the pie, coat the surrounding water, sticky.
10. Put the finished pie interface down on the steaming drawer, put it in the steaming oven, and choose to ferment for half an hour. After half an hour, open the pure steaming function of the steaming box, and the temperature that appears automatically will be OK, 100 degrees, 20 minutes, and there is no need to adjust the temperature anymore.
11, steamed cake can be eaten directly, you can also put it in the pan to brush the oil and then burn it, the surface can be burned golden.
Cut it open and put it on the plate, it's especially delicious.
Tips:
I use Kantar GA steaming machine fermentation directly steamed, if the room is warm, you can ferment at room temperature, with the ordinary steamer steaming, but to choose the fire, after all, is a thick flatbread, so as not to cook through.
Dough should not be too soft, each person uses different flour, the amount of water absorption is also different, so, warm water to leave a part, and noodles when looking at the feel, than the daily noodles to make steamed noodles a little softer on the line.
Okay, did you learn this pie today? It's delicious and nutritious, so try it out!
Black sesame seeds should be fragrant with cooked beaten powder, hoarding black sesame seeds when hoarding raw, washing clean water control when eating, and stir-frying.