Decrypt the "Flavor of the World 2" mille-feuille oil cake, super detailed fast collection, soft and sweet happiness bursting
<h1 class="pgc-h-arrow-right" > learn to make mille-feuille cake with Yangzhou master, how much do you see? Document the learning experience in detail</h1>
The food exploration documentary "Flavor of the World 2" was launched, and last night on April 26, the first episode of "Sweet Tapestry" was played.
Opening remarks: On the planet of flavor, there is a taste that attracts people to go deep into the danger, and this taste passes through the tip of the tongue, sending a safe and beautiful signal to the body and mind...
The people of Yangzhou use sweetness to push open the gate of each morning. Li Lihong's strong voice said: The oil cake is translucent hibiscus color, soft and sweet, up to an amazing 64 layers, this is the thousand layer oil cake, and jade roasted and sold, and called Yangzhou double absolute.
Seeing this, I remembered that year I learned to make oil cakes with the Yangzhou dim sum teacher, which cannot be said to be exactly the same, but also a bit similar.
The first episode of "Flavor of the World 2" "Sweet Tapestry" Yangzhou Mille-feuille Cake
A two-color mille-feuille cake made of red
Millefeuille cake is a representative of Yangzhou morning tea, and is called "Double Jedi of Yangzhou" with jadeite roast, which is a traditional snack in Yangzhou. The cake is diamond-shaped, hibiscus-colored, translucent, and has 64 layers, and some say 72 layers. Each layer is isolated with sugar oil, the layers are clear, it looks elegant and chic, it is soft and sweet and tough to eat, and it does not stick to the teeth.
Yangzhou mille-feuille cake has a history of nearly a hundred years, the development to today has also changed somewhat, lard can be used salad oil, pork plate oil can be used for preserves or nuts, this is not what I said, is the master said. I made it in imitation of the "Thousand Layer Oil Cake Traditional Famous Point Yangzhou Double Absolute Huaiyang Dim Sum Making Method Video".
I am thinking about how to reduce sugar, and do not lose the sweet taste, add some sweet potato puree in the oil cake, relatively reduce the amount of sugar, too sweet is really a bit of a sin, so that coarse grain fine eat healthier.
【Two-color mille-feuille cake】
material:
White dough: 300 g flour, 210 g milk (or warm water), 20 g cotton sugar, 1 g yeast powder
Sweet potato dough: 150 g mashed sweet potato, 200 g flour, 1 g yeast powder
Sandwich: 40 g oil, 15 g cotton sugar, 3-5 dates
Note: I use very little sugar here, the traditional 2 kg of flour, use 1 kg of sugar.
make:
1. Knead the white and yellow dough separately and let it rise for 20-30 minutes.
White dough: 300 grams of flour, add 20 grams of cotton sugar and 1 gram of yeast powder, mix well, then pour 210 grams of warm milk, mix into a flocculent shape, and knead into a smooth dough.
Sweet potato dough: 150 grams of flour add 1 gram of yeast powder and mix well, then pour 100 grams of sweet potato puree into a flocculent shape, according to the actual situation, add a small amount of powder or water, and knead into a smooth dough.
Note: The dough must be kneaded thoroughly, and the final cake will have elasticity, which is also fundamentally different from the usual hair cake. The dough can be fed twice, with an interval of 10-15 minutes, so that the dough is easily kneaded smooth.
2. Roll out the two doughs into long thin slices. I pressed it with a dough press, and after pressing it several times, I got a smooth dough sheet.
Brush a layer of oil on the white dough sheet and sprinkle with some dates and cotton sugar.
Then cover the yellow dough sheet with the white dough sheet and brush it with a layer of oil.
Note: The traditional one is to brush the lard and sprinkle the sugar stain with diced pork plate oil. Don't want to eat too much animal fat, you can use salad oil, preserves, nuts instead, of course, not authentic, the amount of authentic sugar is half of the flour, how sweet is how happy, lol.
3. Fold the roll from one end, fold it into 7-8 layers; then use the rolling pin to press and roll out on the dough sheet, drain the air, and then fold it 3 times.
Note: Be sure to press first and then roll it out, so that there are levels, and the levels are not separated.
4. Then use the rolling pin to roll out on the dough sheet, and then fold it 3 times, so that there are 63-72 layers, which is the standard number of oil cake layers.
5. Put the folded raw blank in the steamer basket for fermentation, and send it to the state shown in the picture. Depending on the ambient temperature, the time is 1-2 small time.
6. Then warm the water pot, turn on medium or low heat to bring the water to a boil, the process of boiling water is controlled at 16-20 minutes, which is also the process of fermentation, and then steam on high heat for about 25 minutes, simmer for 3 minutes.
The steaming time should be adjusted according to the size of the raw blank, and the oil cake will become gray and dark after steaming for a long time, and it will be mastered after doing it a few times.
7. After the oil cake comes out of the cage, immediately sprinkle some red and green silk, that is, the standard authentic, we do not have no use, take out the heat dissipation, wait until it is cold and then change the knife, cut into diamond-shaped pieces.
Note: Cut without cooling, the layers will stick together, such as fear of air drying, cover a kitchen towel.
Subtle whispers:
1. The dough must be kneaded thoroughly and smoothly, and the final cake will be elastic.
2. With milk instead of water, the oil cake will be whiter and more elastic, and the amount of water used is about 65%-70% of the powder.
3. The traditional is to brush lard on the dough, and sprinkle sugar stained pork plate oil diced, the amount of sugar is half of the flour, want to improve you decide.
4. After each folding, you must first press and then roll out, which can ensure that the layers are close and not separated.
5. The steamed cake should be left until it is cold, and then it can be changed to cut into pieces; when it is hot, it will be cut, and the layers will stick together.
6. The steaming time should be adjusted according to the size of the raw blank, and the oil cake will become gray and dark after steaming for a long time.
Sweetness, originating from the lips and teeth, stirring up the wind and water at the mouth and tongue, but falling in people's hearts a thousand times. Do you have?