Melaleuca Meringue

Melaleuca Meringue

1. Flour, sugar, salt, 40 grams of butter are softened at room temperature, then add them to the flour, add water, knead into a smooth dough and put it in the refrigerator for 20 minutes.

2. The flaky butter is softened by tapping with a rolling pin.

3. Roll out into rectangular slices.

4. Roll the dough into a rectangular shape, and put a thin slice of butter in the middle.

5. Fold both sides in half and press with your hands to exhaust air.

6. Organize the rectangle.

7. Roll out into rectangular slices.

8. Fold in half from both sides to the middle, and continue to expel the air in the dough.

9. Fold in half again, so that you have a four-fold fold. Enter the refrigerator to relax for about 20 minutes.

10. Take it out and roll it out again.

11. Continue to fold in half.

12. Fold in half again to complete two quarter-folds, enter the refrigerator to relax for 20 minutes, and then perform the third quarter-fold to complete. A total of three quarters are completed.

Tips:

After the puff pastry is finished, you can roll it into a rectangular skin and sprinkle it with a layer of dry powder, roll it up and store it in the refrigerator for about a week, if it is stored in the freezer, it can be stored for about one month, and it can be softened at room temperature before use. Melaleuca pastry can be widely used in pastries, pies, and egg tarts. It is very convenient to make more of them and freeze them at a time.