1. Divide the 0.3CM Melaleuca meringue into 8*8CM square shapes (or any other size you like, but not too small). On the cut square dough, use a knife to draw 4 lanes about 1cm away from the edge. The drawn look is shown in the figure. There are two corners that cannot be connected. Brush a layer of whole egg liquid on the dough. Fold one side as shown in the picture
2. Fold the other side over and press it firmly. Let it stand for 20 minutes, and then brush a layer of egg liquid on the surface. Put some jam (the strawberry jam I used) in the center and bake in the preheated oven. 200 degrees, about 15 minutes, bake until the surface is slightly golden
Tips:1. The jam can be spread before roasting or after roasting. The first method is used in this article. The second method is suitable for those jams that have little water content and are easy to bake;
2. Melaleuca puff pastry needs to stand for 20 minutes before putting it in the oven, otherwise it will tend to shrink when baking;
3. When baking, if there is a little oil leakage, it is normal, but if there is a lot of oil leakage, the puff pastry is not done well, the number of folds is not enough, or the folding is too thick;
4. To maintain the neat shape of the puff pastry after baking, the rolling of the puff pastry is the key, and the thickness must be even.
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