Breakfast Thousand Layer Pancakes
Overview
I made mille-feuille pancakes for breakfast this morning. They have distinct layers, many soft layers, and can be eaten with soup or rolled into various vegetables.
Tags
Ingredients
Steps
-
Add about 1/2 of the flour to hot water and blanch it, then add 1/2 of cold water and knead into a smooth dough with moderate hardness for 30 minutes.
-
Divide into 2 doughs.
-
Pastry: Mix appropriate amount of flour, salt and hot oil evenly and let cool.
-
Take a piece of dough and roll it into a rectangular shape.
-
Brush with pastry.
-
Cut a slit on both sides.
-
Fold the top side to the middle, then fold the bottom side to the middle, forming this shape, and so on.
-
The cake base is folded.
-
Both cake bases are finished.
-
Take a dough and use a rolling pin to press it from top to bottom, then press it from the other direction, and then gently roll it into a slightly thick cake shape.
-
After the water boils, place the cake on non-stick oil paper. The oil paper will curl up immediately when heated.
-
Put the steamed cake into the pot and sear both sides.
-
It's done like this, take it out and let it dry.
-
Cut into layers, the puff pastry has clear layers and many soft layers.
