Baked Thousand Layer Cake
Overview
Thousand-layer cake is a common type of pasta in my country. It is golden in color, crispy on the outside and soft on the inside. It is layered and divided into layers. It is not greasy when eaten hot or hard when eaten cold.
Tags
Ingredients
Steps
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Roll out the risen dough into a rectangular piece of even thickness.
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Spread the pastry evenly, fold it from the upper and lower sides to the middle, fold it over, and so on (the pastry is made with an appropriate amount of flour, oil, five-spice powder, and salt).
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Finally, fold the dough (I had chopped the chives and folded them in half, then I remembered to put them in, haha, only part of them were put in.
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Roll it into a large round cake, add the puff pastry after the water boils.
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Steam the puff pastry for 20 minutes.
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First put an appropriate amount of cooking oil into the pot. The freshly steamed flatbread was too hot when held with your hands, so it stuck directly into the pot.
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Fry the puff pastry until golden brown on both sides and serve.
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Cut the flatbread into pieces and put them on a plate, layer by layer, yellow on the outside and noisy on the inside.
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Thousand-layer cake is golden in color and has paper-thin layers. It is not greasy when eaten hot or hard when eaten cold.
