My family is in the north, and my husband is from the south, but he has been in Beijing for decades, so the staple food in the family is mostly pasta. Pasta is divided into dead noodles and noodles. The dead noodles are the dough that does not use baking powder; the dough that is made of old fat or baking powder is the dough that is made of old fat or baking powder. I can't use the old fat, but I play with baking powder slippery, so things like steamed buns and flower rolls often appear on my table. Today's mille-feuille cake is the noodles, and after several folding and rolling, it has formed the current shape. I sent a few finished products in advance to make a preview, but I did not expect to successfully attract attention, and everyone urged me to write the recipe quickly.
The method of mille-feuille cake is not difficult, and the sandwich in the middle can be replaced by the taste, and the jam, filling, and dried fruit are all made. The dry yeast used for dough is 1-5% of the amount of flour. The north has heating in winter, yeast put 1-2%, the south does not have heating and air conditioning can be appropriately increased in the amount, if the amount of yeast is too much, the finished dough will have a clear yeast taste, and it is not delicious. The dough is too fast, the tissue is rough, and it doesn't taste good. So be sure to be a little patient! You can create a warm and humid environment in an oven or a large steamer, put the dough bowl in plastic wrap, and the dough will rise in 1-2 hours.
【Salted egg yolk mille-feuille cake】
Ingredients: 200 g flour, 2 g dry yeast, 8 g sugar, 130 g warm water, 9 salted egg yolks
Time: Steam on high heat for 20 minutes, simmer for 5 minutes and then open the lid
Production process:
1. Flour, dry yeast, sugar, warm water into the same pot, the amount of water according to the flour water absorption rate and like the taste to adjust; the amount of water is 50-65% of the amount of flour can be; more water, the finished millefeuille cake will be soft, less water taste will be drier, but the shape is beautiful; white sugar can provide nutrients to the yeast, better fermentation;
2. Stir with chopsticks to form a flocculent, then knead by hand into a smoother dough, and apply plastic wrap for basic fermentation in a warm and moist place;
3. When fermenting the dough, treat the salted egg yolks: steam the salted egg yolks for 15 minutes, take them out and let them cool, the amount can be adjusted up and down, or it can be replaced by other sandwich fillings;
4. Flatten the salted egg yolks and sift them through a sieve so that the spread will be more uniform and the thickness will be consistent;
5. The dough is 2 times the size of the original, the fingers dipped in the flour poke a hole in the top of the dough, do not collapse or retract, fermentation is successful; if the dough is lifted, the bottom tissue presents a fine small pore;
6. Take out the dough and put it on the kneading pad, grab two handfuls of flour and knead it into the dough until the pores in the dough disappear and the tissue is finely organized; roll out into a rectangular swath, spread 2/3 of the salted egg yolk on 2/3 of the dough sheet, leaving the edge blank;
7. Fold the remaining 1/3 of the patch on the right and adjust the four sides;
8. The salted egg yolk is loose, so the 1/3 of the doughnut covered with the egg yolk on the left should not be folded, but the double layer of dough should be folded to the left, so that the yolk is still evenly distributed in the dough;
9. Turn the dough cake 90 degrees and roll out the rectangle with a rolling pin, which is slightly smaller than the first time; spread 2/3 of the remaining egg yolk evenly on the dough, also only 2/3;
10. The folding method is the same as before, folding three folds can be;
11. Turn the dough cake 90 degrees again, roll it slightly with a rolling pin, then divide into two equal parts and sprinkle the remaining egg yolks on the surface of one of the parts;
12. Stack two dough cakes together in a steamer with oil paper, which is also fine with a wet drawer cloth; cover and leave for 20 minutes;
13. The dough cake becomes rounder than before, turn on the heat, steam for 20 minutes after steaming; don't worry about uncovering the lid after the time is up, simmer for 5 minutes and then open the lid, the surface skin is smooth and not wrinkled.
【Cooking Tips】
1. Salted egg yolks must be steamed and crushed and sieved before use, so that they can be spread more evenly and the layers are more distinct;
2. Winter is cold, the dough is not easy to ferment, you can knead the plastic wrap, the large steamer plus water vapor after turning off the heat, the basin sits in it, creating a warm and moist environment, the dough is easy to ferment;
3. The salted egg yolk is relatively loose and is not easy to attach to the dough, so when folding, the action should be brisk, and the whole palm should be used to support the dough to turn over.
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