Red bean mille-feuille

Ingredients:

Skin part: 200 grams of plain flour, 15 grams of milk powder, 10 to 20 grams of white sugar, 2 grams of baking powder, 1 gram of edible salt 125 grams of water, 15 grams of butter or corn oil, appropriate amount of honey red beans

Puff pastry: 100 grams of cake flour, 50 grams of corn starch, 75 grams of corn oil (depending on the condition)

Method:

1. Prepare the ingredients. Make the oil crust first. Add flour, milk powder, baking powder, sugar, and salt into a bowl and mix evenly. Add water and oil (corn oil used here) while stirring to form a flocculation. Knead the dough into a smooth dough. Cover with plastic wrap and rest for 30 minutes.

2. Make the pastry part. Add flour, corn starch, and corn oil to the bowl, mix well, and set aside.

3. Dust a kneading mat with flour to prevent sticking. Take out the loosened dough and roll it into a round piece. Place the dough on top and wrap it up like a bun. Pinch the edges and tap lightly to flatten. Use a rolling pin to gently flatten the dough from the middle to both sides. Press

4. After the dough is stretched, roll it out gently, fold it one-third along one side, and then fold it in half on the other side. After folding, use a rolling pin to press lightly from the middle to both sides, and stretch it out. Then roll it into a rectangle. Repeat the folding twice, and roll the dough into a slightly larger rectangle for the third time. Spread about 2/3 of the honey red beans on one side, fold it up along the other side, press it lightly and fold it up again

5. After folding, use a rolling pin to press lightly from the middle to both sides. After stretching, roll out the dough thinly. Arrange it and cut it into the size you like

6. Place the dough on the baking sheet at intervals. Brush the surface with egg yolk liquid and sprinkle with sesame seeds. Put it in the middle of the preheated oven and bake at 160° for about 30 minutes. The surface is colored

*Tips:

1. Corn oil can be replaced with butter or lard, depending on personal habits. Lard is the crispiest, followed by butter and corn oil

2. After wrapping the oil in the pastry, press it lightly first and then roll it out as gently as possible. After folding, roll it out gently to prevent the pastry from breaking. If the pastry accidentally breaks, fold it inward

3. The method is not difficult but requires a little patience. The steps have been as detailed as possible, but it is a bit verbose. If you understand, you can leave a message