Mille-feuille puff pastry
——Zhu Haoran
There are many delicacies in my hometown, but the most evocative one is the thousands of layers of puff pastry.
Mille-feuille has a thousand-year history. Mille-feuille crispy and sweet, delicious and delicious, each piece of mille-feuille crisp is less than two centimeters thick, there are 18 layers, it is really incredible. If you don't believe it, you can soak it in boiling water, and the number of layers of the mille-feuille is clearly visible. There are two ways to eat mille-feuille shortbread: one is to eat dry, and the other is to eat it with boiling water. Dry eating, crispy and soft, because the surface is stained with sesame seeds, so the more chewy the more fragrant; bubble eating, the layer is not chaotic, the soup is not muddy, the fragrance is fragrant, especially suitable for the elderly.
How are 18 layers of crispy shortbread made? Originally, mille-feuille shortbread was made of fine refined flour, high-quality granulated sugar, pure white sesame seeds, and refined vegetable oils. From the noodles to the baking, a total of 28 processes, and basically are manual operation, the crust is pasted to the yellow clay furnace wall, baked by high-quality anthracite coal charcoal micro-fire for an hour and a half before baking, so that the thousand-layer shortbread produced is golden in color, fragrant, it is really full of appetite, even foreigners eat the mille-feuille crisp after they give their thumbs up, and the mouth also says: "very good."
After listening to the mille-feuille shortbread I introduced, do you want to try it too, so come to my hometown!