Melaleuca Dumpling

Melaleuca Dumpling

1. Add eggs, butter, and water to the flour to form a water-oil dough.

2. Knead the dough and let it rest for 1 hour to release its muscles.

3. Roll out the water and oil dough, beat the butter until half the size of the dough, and place it on top.

4. The water and oil noodles wrap the ghee.

5. Roll it out and fold it in half.

6. After folding in half, roll it in half again, and then let it stand for a while to release the muscle strength, and roll it in half again, do a total of three folds in half, and roll it into a large piece, so that the puff pastry is finished.

7. Cut the dough slices, and you can see clear layers from the cross section.

8. Add ground meat, minced onion, curry powder, and salt to adjust the taste.

9. Use a round mold to press out round pastry.

10. Put the filling in the heart.

11. Just put the two sides together.

12. Put it in a baking tray and brush with egg wash.

13. Bake in the oven at 200°C for about 20 minutes.

Tips:

The softness and hardness of the water-oil dough should be consistent with the softness and hardness of the shortening oil, otherwise the layer will be unclear, the oil will become hard at low temperature, and it will become very soft at high temperature.

When brushing the egg wash, only brush the skin, not the crisp layer.

There is no round mold to cut into squares, or use scissors to cut cola cans into round molds.