People who have been to Yangzhou know that Yangzhou people have the habit of loving to eat morning tea, "morning skin wrapping water, evening water foreskin" is about Yangzhou people like to go to the tea house in the morning about three or five friends, brew a pot of green tea, on the exquisite dim sum, while drinking tea while chatting, go to the bath pond at night to take a bath, this is also the slow life of Yangzhou people, people who travel to Yangzhou will also taste the morning tea of Yangzhou, and even have the saying that "I have not eaten Yangzhou morning tea, which is equivalent to not going to Yangzhou", so when the tourism season is high every year, Yangzhou's large and small tea houses are all in the city, and it is difficult to find.
Yangzhou pastry in my favorite to eat, of course, is the mille-feuille cake, its taste is different from the steamed bun is also different from the hair cake, it should be between the two, it is soft and sweet, generally diamond-shaped blocks, the color is white, the layers are clear, the layers of sugar and oil are interspersed, and the cake noodle cloth is decorated with red and green silk, which is very pleasing to the eye.
Today I will share with you a family recipe of mille-feuille cake, the method is simple and time-consuming, and I learned to want to eat it at home and make it at home, without going out in line to buy it.
It is said that it takes a short time, because it is not like the steamed bun to go through secondary fermentation, the time is relatively long, and even do not have to be fermented once like the hair cake, only need to be semi-fermented, what is semi-fermentation? It refers to the incomplete process of making noodles, the purpose of which is to satisfy the fluffy and soft texture of the hair while retaining chewiness, which also saves time quickly.
Mille-feuille cake wants to be delicious, it is best to use lard to make, of course, it is not impossible to replace it with other oils, but the taste is different, and the lard is more delicious to eat.
Prepare lard in advance, wash and dice, add sugar and marinate in the refrigerator for 3-5 days.
I bought a pound of lard, 200g cut into small cubes, added 80g of sugar, pickled by hand and put in the refrigerator for refrigeration, the rest of the lard in the pot to boil the ripe lard.
Prepare 300g of regular flour, add 2.5g of yeast, 3g of baking powder (to increase puffiness), use 165g of water, and form a smooth dough.
Seal and wake up for 10 minutes, sprinkle some dry powder on the board, roll out into a large rectangular dough sheet, brush a layer of melted cooked lard on the surface, and then evenly smear a layer of cotton sugar about 20g, and then evenly smear the diced lard marinated in advance, about 25g or so, and the rest is put in the refrigerator to freeze, and then use it again the next time you do it.
Roll up from one end.
Pinch tightly, sprinkle some dry powder to roll it out, as long as it does not break the skin, the thinner the better, roll out the dough like a quilt.
Gently tap with a rolling pin to allow it to press firmly.
Then put it in the steamer, cover the lid at room temperature for about half an hour, no big hair, just half fermented, the dough slightly thicker on the line.
After half an hour, brush a layer of water on the surface, sprinkle with chopped green and red silk garnish, steam on the heat for 30 minutes, turn off the heat and simmer for 3 minutes, out of the pot to cool and cut the diamond-shaped pieces.
Although it does not reach the legendary 64 floors, but the layers are also very rich, sweet and soft, the tendons and non-sticky teeth, not worse than the outside selling, if you want to eat, also come to try it!