Melaleuca Pastry-a Multi-purpose Dessert Pastry

Melaleuca Pastry-a Multi-purpose Dessert Pastry

1. Put low-gluten flour, high-gluten flour, fine sugar, 40 grams of butter, salt, and ice water (reserve 10 grams) in a bread bucket.

2. Start the kneading mode to knead the dough smoothly. It takes about 5-7 minutes to knead. Remember that you don't need to knead the dough for a long time. In this step, you can also put the above ingredients into a bowl and knead it into a smooth dough by hand.

3. The kneaded dough is kneaded into a circle.

4. Wrap it with plastic wrap and put it in the refrigerator for half an hour.

5. The butter used for wrapping is taken out of the refrigerator at room temperature 30 minutes beforehand, and the butter cut into pieces is placed on a piece of parchment paper.

6. After the butter is lined up, fold the baking paper, like an envelope, as long as the butter will not overflow when you roll it out.

7. Use a rolling pin to roll the butter into a size of about 15CMx22CM, as long as the dough can be wrapped in a little bit larger, then put it in the refrigerator for half an hour.

8. After half an hour, take out the dough from the refrigerator, sprinkle a little flour on the workbench, and sprinkle a little flour on the dough. It is recommended to use a cutting board or workbench with a larger space to roll the dough.

9. Roll the dough into a square dough with uniform thickness. Pay attention to the flour on the bottom of the dough to prevent sticking while rolling the dough. Otherwise, the dough will stick to the operating table when the butter overflows, and the dough will be broken. Don't use too much force.

10. The thickness of the dough is rolled to about 0.5CM.

11. Put the butter that has been rolled and refrigerated beforehand on the dough.

12. After adding the butter, fold the left and right sides of the dough, and press lightly with your hands to expel the air.

13. Continue to fold the upper and lower skins.

14. Fold the dough in half.

15. Sprinkle with a little flour.

16. Roll out the dough slightly to make it 1/3 longer than the original dough.

17. Wrap it with plastic wrap and put it in the refrigerator for half an hour.

18. Fold for the second time, take out the pasta from the refrigerator, sprinkle a little flour on the operating table and the pasta, and roll out the pasta to a thickness of about 1cm.

19. Fold the dough on both ends in the middle.

20. Fold the dough in half.

21. Sprinkle with a little flour.

22. Wrap it with plastic wrap and put it in the refrigerator for half an hour.

23. Fold for the third time and remove the dough from the refrigerator.

24. Roll out the dough about 1cm thick.

25. Fold the dough on both ends in the middle.

26. Fold the dough in half.

27. Roll out the dough for the last time to a thickness of about 0.5cm.

28. There is no need to roll the dough too thin, just roll it into a square.

29. Use a pizza cutter or a knife to modify the irregular dough on the side into a complete square.

30. The finished puff pastry rolls are good, and you can also cut them into the square size you want.

31. Wrap the rolled puff pastry with baking paper to prevent sticking. Put it in the refrigerator and store for one week, or put it in the refrigerator for one month. As for the sliced puff pastry, separate it. A piece of baking paper is anti-sticky.

Tips:

-The frozen puff pastry is placed in the refrigerator one night in advance and can be used the next day.
-When the weather is hot, you can turn on the air conditioner in the room to make it so that the butter will not melt easily.
-10 grams of ice water must be reserved for the ingredients. The climate and different brands of flour can absorb water differently. When kneading the noodles, the water is not enough to add.