Blueberry Melaleuca

Blueberry Melaleuca

1. Mixed ingredients (110g low-gluten flour, 15g ordinary flour, 20g softened butter, 2.5g sugar, 1g salt, 65ml of water)

2. Knead into a smooth dough wrapped in plastic wrap and refrigerate for half an hour

3. 65g butter is softened at room temperature and rolled into thin slices (about 3mm)

4. Take out the refrigerated dough and roll it into thin slices to cover the butter

5. The air outlet is pressed tightly and turned over, the interface is facing down

6. Roll out a rectangular slice and fold in half

7. Fold the bag in half again and chill and relax for 15 minutes (complete the first 4 fold)

8. Fold into a rectangular shape and fold in half, and then fold the bag in half and chill and relax for 15 minutes. (Complete the second 4 fold)

9. Repeat the previous step to fold in half and then fold in half and refrigerate (complete the third 4 fold)

10. Roll out the three-time refrigerated dough into a rectangular shape (3mm thick) and roll it up from one end to the other

11. Pack the fresh-keeping film and relax in the refrigerator for half an hour

12. Unfold the puff pastry mold and extrude one hollow and one solid shape

13. Brush a layer of egg liquid on a solid surface

14. Brush a layer of egg liquid on the overlapping adhesive surface and put it on the baking tray

15. Put it in the middle of the preheated oven at 180° for 15 minutes

16. Put the blueberry jam into the piping bag and squeeze it in the hollow

17. According to the size and the temperature of the oven, the time and temperature will be adjusted appropriately

Tips:

When rolling, you can sprinkle a little dry powder to prevent sticking. Try to roll it in one direction. Do not roll back and forth from the middle to the sides. It is easy to roll out a rectangle. If there are bubbles, use a needle to exhaust. If the butter leaks, sprinkle a little dry powder.