Melaleuca Meringue

Melaleuca Meringue

1. 40 grams of butter is softened at room temperature.

2. Mix the flour, butter, salt and caster sugar.

3. Prepare 125 grams of water.

4. Slowly add water to the flour, and then knead it into a dough. Then wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes.

5. The 180 grams of butter used for wrapping is taken out of the refrigerator in advance to thaw. Then cut into thin slices.

6. Put the sliced butter evenly into the fresh-keeping bag. Then fold the fresh-keeping bag and fold it into the size of a piece of butter you want.

7. Use a rolling pin to roll the butter into a large butter slice. Then put the butter in the refrigerator for more than 30 minutes to let the butter harden again.

8. Take out the refrigerated dough, knead it for a while, and knead it into a strip.

9. Roll the long strip of noodles into a large rectangular thin noodle. The length is approximately three times the width of the butter slice. The width is slightly wider than the butter slice.

10. Tear off the fresh-keeping bag on the butter slice and place the butter slice on one end of the dough.

11. Wrap the butter slices completely with the dough sheet.

12. First, use your hand to press the end of the dough piece that wraps the butter, and then gently press it with the palm of your hand to expel the air in the dough.

13. Also crushed to death on the other end.

14. Then roll the dough wrapped in the butter slice into a large rectangular dough slice.

15. Fold the dough sheet in half again.

16. stack up.

17. Put it in a fresh-keeping bag and put it in the refrigerator for 30 minutes. (Note: Then take out the dough and repeat steps 14-17 to unfold and fold 2 times.)

18. Finally, roll the dough sheet into a large rectangular dough sheet with a thickness of about 0.3 cm.

19. The irregular edges can be cut off.

20. Sprinkle a little dry powder on the rolled puff pastry to prevent staining, put it in a fresh-keeping bag, and keep it in the refrigerator for about a week. If you want to store it for longer, you can put it in the refrigerator after it is rolled. When the weather is hot, the butter is easy to melt. It is not easy to master. You can turn on the air conditioner and lower the room temperature to make the meringue.

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