Mille-feuille

Overview

Delicious and simple mille-feuille made with flying cakes, very suitable for beginners

Take out the Indian flying pancake and let it melt at room temperature!
Roll out the flying cake, fold it in half from left to right, repeat three times, fold it in half from left to right, and roll it out again!
Roll the flying cake into a rectangular shape!
Cut into cubes with a knife!
Cut the edge of each piece diagonally and fold it in half left and right!
Brush the surface with a layer of whole egg liquid, sprinkle an appropriate amount of sesame seeds, and place it in the middle of the preheated oven; recommended temperature and time: 200°C for both the upper and lower tubes, heat for 15 minutes until the pastry puffs up and the surface turns golden brown (this temperature and time is a reference value, please adjust the appropriate temperature and time according to the performance of your own oven
After cooling, squeeze jam into the middle of the puff pastry. It tastes great too