Butterfly Pea Flower Pitaya Melaleuca
1.
Weigh out 70g Arowana low-gluten flour in advance, and sift it once for later use.
2.
Add 40g of fine sugar to two eggs and mix well.
3.
Continue to add 10g corn oil.
4.
The emulsification is so uniform that no oil powder can be seen.
5.
5g dried butterfly pea flower plus 250g warm whole milk 250g
6.
Soak for two hours until the milk turns blue
7.
Filter the butterfly pea flower milk liquid into the egg liquid and stir evenly
8.
Add 70g of low-gluten flour sifted in advance and mix well
9.
Because the flour ratio is low, it is easy to produce suspended agglomerated particles, which is difficult to mix well. We sift the batter once
10.
Use a spatula to crush the flour particles remaining at the bottom of the sieve
11.
Use a spatula to crush the flour particles remaining at the bottom of the sieve
12.
Turn on a small fire, heat the pan to 115°C, spread the batter on the pan, and heat it until there are slight bubbles in the dough or the surface temperature reaches 95°C, then the crust can be peeled off
13.
Until all the pie crust is fried, sealed with plastic wrap, can be stored in refrigeration for three days, and frozen for ten days
14.
300g whipped cream and 30g powdered sugar start to whip. The whipped cream should be refrigerated, and the bottom of the basin should be served with ice water
15.
It is necessary to maintain a low speed during the whole process, so that it is not easy to over-spend, and the cream will be relatively more delicate
16.
Cream frosting to 80%, just lift the egg beater with a big hook
17.
Cut the dragon fruit into evenly thick slices, peel off the skin and leave the flesh for later use
18.
Put a towel on the turntable for anti-slip, then spread a sheet of melaleuca on the bottom support, and apply a layer of cream
19.
Cover a sheet of melaleuca, remember to align it
20.
Repeat the steps of applying cream and covering the peel about 6-7 times, and then spread a layer of dragon fruit slices
21.
Spread a layer of cream to fill the gaps in the dragon fruit
22.
Then cover the melaleuca
23.
Continue to repeat the steps of applying the cream and covering the melaleuca for 7-8 times, and then fill with a layer of dragon fruit
24.
If there is cream overflow on the side, you can put the spatula vertically against the edge, open 15°, rotate the turntable, and smooth the side. The cream on the edge of the bottom tray can also be wiped clean with a paper towel
25.
Finally, repeat the steps of applying cream and covering the layered skin 7-8 times to cap.
26.
Put it in the refrigerator for more than 2 hours. If you want to refrigerate overnight, you must pack and seal to avoid dry and hard skin
27.
With novel and unique taste, the butterfly pea flower and dragon fruit Melaleuca is ready.
Tips:
1. The batter of the puff pastry is easier to settle. Each time you pour the batter into the pan, stir the whole bowl of batter a few times.
2. The temperature control of Melaleuca frying requires infrared temperature gun to control, especially for novices to prepare tools, which is very important to improve the success rate.
3. Don't whip the cream until it is hard, because when applying the cream, the wiping action is also a kind of squeezing, and the cream will become harder and harder, so if the hard is directly beaten, the face will become rough.
4. In a similar way, the durian filling is made in the same way. The durian is mashed, then a few layers of cream, and then a layer of durian puree, alternately.
