It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget.

It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget.

Overview

Isn't it almost the Mid-Autumn Festival? I've been researching various mooncake recipes these days. This is the second time I’ve made mille-feuille. It’s really time-consuming to make it once, so I think it’s more cost-effective to just buy it. I don’t really like salted egg yolk, so I used all-purpose mochi as the filling. Too much mochi was added, and they were all broken when baked, leaving few intact_(|3　∠)_. But when I finally finished it, I still felt an overwhelming sense of accomplishment O(∩_∩)O. The amount of this recipe is 16. If you want to make less, you can halve the ingredients.

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Ingredients

Steps

  1. Let's make the oil dough first. Put 150 grams of all-purpose flour, 30 grams of white sugar, and 60 grams of water into a bread machine and knead it into a rough dough. After kneading out a rough film, add 55 grams of unsalted butter softened at room temperature, and continue kneading the bread film with a bread machine.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 1

  2. Next, let’s make the puff pastry. Simply combine 120 grams of low-gluten flour, 4 grams of matcha powder, and 65 grams of unsalted butter softened at room temperature. Knead it into a ball, wrap it in plastic wrap and let it rest for 20 minutes. Then divide the puff pastry into 8 parts, roll it into a ball, wrap it in plastic wrap and let it rest.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 2

  3. Knead out the dough and divide it evenly into 8 portions. After rolling, wrap in plastic wrap and let rest for 20 minutes.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 3

  4. Take a piece of oil dough, make it into a round shape and flatten it. Wrap the prepared pastry into the oil dough. Wrap all 8 pastries into the oil dough and set aside.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 4

  5. Take a piece of dough, flatten it with the palm of your hand, flatten it with a rolling pin and roll it up.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 5

  6. Do this for all dough, wrap in plastic wrap and rest for 15 minutes.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 6

  7. After resting, take a strip of dough with the seal facing up, flatten it with the palm of your hand, and roll it flat with a rolling pin.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 7

  8. Then roll it up with your hands, wrap it in plastic wrap and let it rest for 10 minutes. (Basically, after you finish all 8 exercises, you are done relaxing.)

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 8

  9. Take 10 grams of mochi and 20 grams of red bean paste, wrap the mochi in the bean paste and set aside. (For how to make mochi, you can find many of my previous recipes)

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 9

  10. Take out the rested dough and cut it in half from the middle.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 10

  11. Flatten it with the palm of your hand with the cut side facing up. Turn it over and roll it flat with a rolling pin. The middle should be thick and the edges thin. Put the filling on the back of the cut side and wrap it up for later use. (The method of wrapping stuffing still needs to be practiced by yourself. It took me many attempts to get a feel for it.)

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 11

  12. Preheat the oven to 165°C in advance and bake for about 25-30 minutes. (I was in a hurry and took it out after baking for 25 minutes. The layers did not come out. It would be better to bake for a longer time)

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 12

  13. Matcha mochi and red bean mille-feuille, finishedO(∩_∩)O

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 13

  14. A hint of tea and a mouthful of mochi.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 14

  15. A sweet bite that will be unforgettable for a long time.

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 15

  16. Too much mochi was added, and they were all broken when baked, leaving few intact_(|3　∠)_. But when I finally finished it, I still felt an overwhelming sense of accomplishment O(∩_∩)O

    It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget. step 16