Melaleuca Crispbread

Melaleuca Crispbread

1. After making steamed buns, the noodles have been fermented twice, and the noodles have been added to make a slightly hard dough.

2. Fry the shortbread first. Heat the pan with cold oil.

3. After turning off the heat, add the flour, fry the flour until slightly yellow, and form a soft dough. The pastry dough should not be too hard. It is better to be soft, which is equivalent to living a soft dough with hot oil.

4. Take a piece of fermented dough and roll it into thin garden cakes.

5. Flatten the pastry dough on the thin garden pie. After it is flattened, the garden pie is rolled up into a roll.

6. Use a rolling pin to lightly press the noodle rolls and press the noodle rolls into noodles.

7. Then roll it up from one end.

8. Then use a rolling pin to press into thin slices. This is repeated three times, and finally rolled into a roll.

9. Cut the round roll into sections.

10. Take a small piece, fold it in half, and roll it up into a ball, and then roll it into a thin round piece.

11. Brush the garden cake with oil, line the baking pan with tin foil, preheat the oven at 200 degrees, and bake on the upper and lower fire for 10 minutes, and bake it until golden.

12. The finished product is fragrant and crispy.

13. Cut it open to see the layering effect, which is not bad.