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I have been dreaming about hand-pulled phyllo bread for a long time. Western-style baking is time-consuming and laborious, and the skin may break if not done properly. Especially its extremely high oil content is prohibitive. I've always wanted to do it but didn't dare to do it. Yesterday, I used my home noodle machine to make wonton wrappers. Looking at the thin wonton wrappers, I thought of how to make scallion pancakes, and a thought popped into my mind: Can Western-style thousand-layer bread be made using Chinese-style puff pastry? Sometimes ideas and reality are far different, but this time the finished product clearly exceeded my expectations. Look at this picture without any PS. Isn’t the crisping effect no worse than the crispy one? However, the most important point is: its oil content is much lower than the amount used for puff pastry. If you like it, you can try it.
