Thousand layer rolls with nuts and meat floss

Thousand layer rolls with nuts and meat floss

Overview

After making the mille-feuille cake today, there was still some mille-feuille egg liquid left. I didn’t know what to do with it, but suddenly I remembered that the usual mille-feuille dough is always paired with cream. Why not come up with an innovation, so today’s mille-feuille roll with nut and meat floss was born. The salty pork floss, soft and glutinous mashed potatoes, salty and sweet salad dressing and walnut kernels are not only rich in layers, but also full of nutrients. Wrapped in milky thousand-layer skin, every bite exudes endless aftertaste. In fact, it is not difficult to make this nut and meat floss mille-feuille roll, it just requires a little patience. Because the mille-feuille wrapper needs to be made fresh and used, if you really find it troublesome, the easiest way is to use spring roll wrapper instead. However, the taste of spring roll wrapper and mille-feuille wrapper are very different. They are completely different. Not only can it be used as a snack for banquets, but it can also be an eye-catching and exquisite dish on the dining table. I feel very happy just thinking about it. In order to add a girlish touch when decorating, Cainaiya specially paired it with a little girl as an embellishment, which immediately made the whole dish girlish. Food not only brings us appetite and energy, but also brings us unlimited creation and inspiration. And this inspiration comes from the infinite love for life. May your life be as poetic and picturesque as you want it to be.

Tags

Ingredients

Steps

  1. Prepare raw materials in advance

    Thousand layer rolls with nuts and meat floss step 1

  2. Beat the eggs with a whisk, and take half of them with a beater: there is no need to separate the egg white and yolk, just beat them directly

    Thousand layer rolls with nuts and meat floss step 2

  3. Melt the butter completely in warm water

    Thousand layer rolls with nuts and meat floss step 3

  4. Pour the egg liquid, powdered sugar and melted butter into the milk, sift in the low-gluten flour and stir evenly to form a mille-feuille liquid. Put it in the refrigerator for 30 minutes. The milk needs to be at room temperature. If it has just been taken out of the refrigerator, it needs to wait until it is close to room temperature before using it. In order to ensure that the mille-feuille liquid is particle-free, pour the flour into the prepared liquid and mix evenly, then sift again to screen out any dough that has not been completely dispersed

    Thousand layer rolls with nuts and meat floss step 4

  5. Cut the potatoes into slices, steam them in a steamer and let them cool down. Use a spoon to mash the potatoes into a paste: you don’t need to mash them too much, as some of the particles will have a better texture

    Thousand layer rolls with nuts and meat floss step 5

  6. Toast the walnuts in the oven in advance and let them cool, then use a rolling pin to slightly crush them into small particles, but you don’t need to crush them too much

    Thousand layer rolls with nuts and meat floss step 6

  7. Stir the meat floss, mashed potatoes, walnuts and part of the salad dressing evenly into the wrapped filling

    Thousand layer rolls with nuts and meat floss step 7

  8. Stir the stuffing evenly

    Thousand layer rolls with nuts and meat floss step 8

  9. Take out the refrigerated Melaleuca skin liquid, scoop a spoonful into the center of the pan and spread it evenly into a circle, fry until the Melaleuca skin is cooked. In order to prevent the Melaleuca skin from frying, use low heat throughout the process, and wait until there is no raw liquid in the Melaleuca skin. The Melaleuca skin should not be too thick, the thinner the better

    Thousand layer rolls with nuts and meat floss step 9

  10. Fried Thousand Layer Skin: If you think it is more troublesome to fry the skin and it is not easy to make a round shape, the easiest way is to fry the skin and then cut it into a round shape

    Thousand layer rolls with nuts and meat floss step 10

  11. Take out a piece of phyllo wrapper and place it on the cutting board, place the prepared stuffing in the center of the wrapper, spread a little salad dressing on top, then cover the stuffing with one end of the wrapper and wrap it into a cylindrical shape (you know, I am as smart as you)

    Thousand layer rolls with nuts and meat floss step 11

  12. Cut off the excess skin on both ends of the wrapped phyllo roll with a knife

    Thousand layer rolls with nuts and meat floss step 12

  13. Then stuff a small amount of meat floss into both ends as embellishment, and the nut and meat floss thousand-layer roll is ready. Follow the same method for the second and third rolls. . . . . .

    Thousand layer rolls with nuts and meat floss step 13

  14. The final product is out, hurry up and eat it deliciously

    Thousand layer rolls with nuts and meat floss step 14