Custard Melaleuca
1.
Cut the puff pastry into equal squares
2.
Squeeze an appropriate amount of condensed milk in the middle, be careful not to squeeze too much, or it will overflow in the next step
3.
Take another piece and place it on the pastry piece just now. Press the edge slightly with your hand, and then press the center. This is to make the filling evenly distributed without leaking out.
4.
Use a pointed ordinary slicing knife to press the pattern on the edge, and pay attention to the 15-degree angle between the blade and the puff pastry. This can make the edge bonding firmer and make the finished product more beautiful. Treat the edge in the same way.
5.
Put one egg into a bowl, take a small amount of condensed milk, and stir evenly (this step can be added or not added, the difference is that if you don’t add it, the finished product will have a whiter surface because I don’t have the yellow and clear separation, but the skin will be even after adding it. It has the sweetness of egg and milk. After baking, the water in the egg liquid and condensed milk evaporates, and there is a taste of toffee)
6.
Spread the custard evenly on the surface of the pastry with a spoon, line the baking tray with oiled paper, put the puff pastry into the baking tray, 150 degrees in the oven, without preheating, take it out for 15 minutes
7.
Lay out
Tips:
The first two times because the oven preheated, so the time is not easy to control, if you don’t take a look at any time, it’s easy to overbake. This time it’s improved, it’s only 150 degrees without preheating.
