Fruit Melaleuca

Fruit Melaleuca

1. Prepare materials

2. Mix flour, sugar, salt, 40 grams of butter softened at room temperature and add it to the flour

3. Add water to knead the dough, soften it into a smooth dough, and pack it with plastic wrap, and put it in the refrigerator to relax for 30 minutes

4. Take out the loosened dough, sprinkle some flour on the cutting board, roll the dough into a rectangle, the length is about 3 times the width of the flaky butter

5. Put the flaky ghee in the middle of the rectangular dough, turn one end of the dough to the middle, and cover the flaky ghee

6. Turn the other end of the dough over and cover the flaky ghee, so that the flaky ghee is wrapped in the dough

7. Press the two ends of the dough sheet tightly and roll it into a rectangular shape again with a rolling pin. When rolling, roll it in the direction of the four corners of the center, so that it is easy to roll into a regular rectangle.

8. After rolling out a rectangular shape, fold one end of the dough toward the center, then fold the other end, and then fold the folded dough in half to complete the first 4-fold

9. Cover the folded dough with plastic wrap and put it in the refrigerator to relax for 20 minutes

10. After relaxing the dough, take it out and repeat steps 5~8, and perform another 4-folding of the dough

11. Roll out two 4-fold pastry wrappers into a rectangular shape, so that the puff pastry is ready, cut the finished puff pastry into the shape you want and put it in the baking tray (poke a small fork on the pastry before putting it in the oven) hole)

12. Baking temperature: upper heat: 180 degrees, lower heat: 150 degrees, bake for 15 minutes

13. Whip the cream, squeeze it on the roasted Melaleuca, put the fruit to decorate it

Tips:

You must remember to fold it a few times before it has layers. Don’t be lazy.