I have made a lot of mille-feuille, and I have shared it with you before, there are beef, pork, dumpling skin versions and finger cake versions.
But today's is different, slightly sweet bean paste mille-feuille, as a staple food will not get tired, our children's recent true love!
The weather is hot, too greasy children can not eat, this kind of noodle dough cake can not only be used as a staple food, but also very good for the baby's spleen and stomach conditioning.
The remaining bean paste before was not wasted, and all the brains were wrapped in it, and it was fine and sweet!
When the package is almost done, the rest is strength work!
Fold repeatedly, roll thin, fold again, repeat a few times, and the layers of the cake will increase.
Like this number of layers, this thickness, the burning is basically impenetrable, the best way is steaming.
The freshly made bean paste mille-feuille cake is soft and a little strong, and the sweet and soft bean paste filling is evenly spread on each layer. I don't think the filling is so sweet that it's greasy, but the more I eat it, the more addictive it gets!
- Mille-feuille bean paste -
· Reference age ·
Babies over 12 months old who are not allergic to ingredients
· Ingredient preparation ·
All-purpose flour 200 g
2g yeast / 120g warm water / 150g bean paste
The above ingredients represent the amount of preparation only
It does not represent a meal for your baby
· Procedure ·
01
To make this mille-feuille, you can use ordinary all-purpose flour at home. Add yeast and mix well with warm water.
02
When there is basically no dry powder in the pan, just knead it directly and knead it into a smooth dough. If you feel a little sticky when kneading, you can also add some flour to it until it is smooth and not so sticky.
03
Roll out the dough thinly and put in the bean paste we made earlier. In addition to bean paste filling, we can also add taro paste filling and egg yolk filling, which all taste good.
04
Like a bun, wrap the bean paste filling and squeeze tightly. The interface part must be pinched a few times and pressed to avoid revealing the filling when rolling the cake for a while.
05
The wrapped bean paste bun is rolled out thinly, rolled out into such a rectangular flatbread, folded in half, and rolled thin again.
06
Continue to repeat the action of folding and rolling thinly just now, a total of three times, this number of layers is basically the same, and then continue to roll it is too thick and more laborious.
07
Cut the millefeuille in half and you can see the obvious layers inside. Brush some water on the surface of the mille-feuille, stack the two cakes together, and put them in the pot for a second fermentation for half an hour.
08
As with our usual pasta, pot on cold water and steam for 20 minutes.
09
Don't take out the steamed mille-feuille cake in a hurry, continue to cover and simmer for 3 minutes before opening the lid, so that the cake will not collapse and deform out of the pan, and the taste is also very fluffy.
10
The layers of the mille-feuille cake are particularly rich, layer by layer, and the child can eat it himself, which is much more interesting than directly nibbling.