People are always like this. If you do something for a long time, you will get bored.

The same goes for eating. If you eat one kind of food for a long time, you will get bored no matter how delicious it is.

For example, if you make steamed dough buns at home, you can often steam them in one pot and eat them for a long time. If you reheat the leftovers each time, you can reheat them next time.

So, it’s time to think of a way to change the strategy. Next time, instead of steaming steamed buns, we will make mille-feuille pancakes. The method is much simpler than steamed buns and hanaki, and they are both delicious.

In fact, the noodles are still the same, but the method has been changed, adding more sesame salt and oil, and using the same steaming method, but the food is very popular. It seems that life still needs constant changes.

Instead of steaming steamed buns with flour, make them into thousand-layer pancakes, which are softer than Hanamaki and more fragrant than pancakes. Let’s take a look at the tips you need to master to make soft, multi-layered mille-feuille pancakes at home.

Ingredients required for Thousand Layer Cake: 300g flour, 200g soy milk residue (you can omit it if you don’t have it), 100g sesame salt (you can use chopped green onion instead), appropriate amount of oil, 3g baking powder, 2g sugar. Detailed production method: 01

I don’t know if your family has the habit of drinking soy milk. If you make soy milk, don’t throw away the filtered soy milk residue. Mix it with flour to make pasta. It is not only delicious, but also more nutritious, and it also avoids waste.

This is the dough that I made with soy milk residue in advance. The method is the same as ordinary dough, except that the soy milk residue already contains water, so the additional water is relatively less.

See those black dots on the dough?

That's the jujube peel from the red dates used when making soy milk, hehe...

Move the risen dough to the dough board, knead and deflate, shape it into a round dough, make a cross on it with a knife, and divide it into quarters of even size.

02 Pick up one piece of dough and roll it out with a rolling pin. In order to cook it faster during steaming, roll it out a little thinner.

Sprinkle salt on top, pour in cooking oil, and sprinkle with sesame salt. Spread all three as evenly as possible.

Sesame salt is made by frying raw sesame seeds in advance and then grinding them in a grinder. If there is no sesame salt, you can use chopped green onion instead, and then sprinkle a little salt.

03 Roll out the other piece of dough like this, but roll it out slightly smaller than the previous piece. Cover it with the previous piece of dough sprinkled with sesame salt, then sprinkle with salt, pour in vegetable oil, and sprinkle

Add sesame seeds and salt, and so on, one layer of ingredients and one layer of cake. After the four pieces of dough are folded together, lift up the exposed circle of dough at the bottom, fold it upward and press it on the top layer of dough.

superior.

After folding, use a rolling pin to roll it out again to make it slightly thinner and easier to cook when steamed.

Then move it to the steamer, cover it and let it ferment for the second time.

(The steamer should be coated with vegetable oil or covered with anti-stick paper) 05. After the secondary fermentation is completed, add enough water to the pot and start heating. After the water boils, steam over medium heat for 20 minutes. Turn off the heat and wait for five minutes.

Then open the lid, so that the steamed food, whether it is steamed buns or steamed buns, will not collapse when exposed to cold.

This is a steamed thousand-layer cake, obviously larger than before, and more than twice as tall if you look at it from the side.

06 After drying for a while, take it out of the steamer, move it to an electric baking pan, cover it and heat it over high and low heat until the skin is golden and crispy, then turn off the power.

07 Take it out of the electric baking pan, move it to the chopping board, and use a knife to cut it into the shape you like and the size you want to eat.

Eat it while it's hot. The outer layer is crispy and charred, while the inner layer is soft and salty. It's much more delicious than steamed buns.

The key point is to make the Thousand-Flower Cake soft and multi-layered. It is best to use yeast dough. Also, use ingredients containing fat to separate the noodles, such as oil, sesame powder, peanut powder, etc. In addition, the more layered the dough, the better.

The more layers the puff pastry has.

Okay, I’ve shared my tips for making Thousand Layer Cake here. If you like it, share it with your friends and family. If you have any good suggestions, please leave a message in the comment area and share it so that more people can benefit from it.

Thank you again for reading.