Melaleuca Pastry-butterfly Pastry

Melaleuca Pastry-butterfly Pastry

1. Mix 20 grams of low powder, salt, sugar, and refrigerated butter (without softening).

2. Use your hands to rub against each other to form a fine sand like picture.

3. After adding cold water, mix into a smooth dough, put it in a fresh-keeping bag and put it in the refrigerator for 30 minutes.

4. Put the refrigerated 65 grams of butter in a fresh-keeping bag, beat it with a rolling pin and roll it into a square as much as possible, and put it back in the refrigeration.

5. Sprinkle thin flour on the chopping board (you will also need to sprinkle flour to prevent sticking), and roll the dough into a square or circle, which is about twice the size of the butter.

6. Put the butter in the center.

7. Wrap the painting oil with a patch as shown in the figure, and you can pinch the interface.

8. Roll into a rectangle.

9. If there is a bubble in the middle, you can use a toothpick to pick it out to squeeze out the air.

10. Fold the two ends of the long side toward the middle as shown in the figure.

11. Fold it in half again, that is, fold it in four, as you usually do when folding a quilt. After folding, wrap in plastic wrap and put it in the refrigerator to relax for 15 minutes

12. Take it out and roll it out into a rectangle.

13. Refrigerate for 15 minutes after being quartered again.

14. Take it out, roll it out into a rectangular quarter and refrigerate it for 15 minutes, for a total of three quarters.

15. Finally, take it out and roll it into a slice of about 0.3-0.4mm, and it can be used. If you don't use it temporarily, you can sprinkle a layer of dry powder, cover with plastic wrap, roll up and refrigerate or freeze, and warm up before use.

16. Take a rectangular piece of dough and apply a thin layer of water on both sides and sprinkle with a layer of sugar.

17. Fold the two long sides toward the center line, and then fold it in half as shown in the figure. (The outer layer on this picture is not sprinkled with sugar, because I tried several methods.) Frozen in the refrigerator until it is a bit hard. The time is about 10 minutes. I didn't see the details. Freezing is for the convenience of subsequent operations.

18. Use a sharp knife to cut into 4-5mm thick pieces.

19. Use your hands to sort out the deformed areas and arrange them in the baking tray with a slightly larger spacing, because they will expand a lot when they are baked. (You can sprinkle sugar on the surface if you like sweet ones)

20. The upper and middle layer of 180 degrees is 15-20 minutes, the specific time is also related to the thickness of the cut. (Each oven has different tempers. Please adjust the temperature and time by yourself. Don't take it out after baking, and simmer for another 10 minutes.

21. Finished product

22. Finished product

23. Finished product

Tips:

1. Sprinkle thin flour on the chopping board and dough every time you roll the noodles.
2. When rolling the dough sheet, for novices, compared to rolling it out very regularly, the more important thing is to move it as fast as possible when rolling it out, try to roll it out as thick as possible, and don't roll it out for the sake of the rule of shape. One is thick and the other is thin, so it is easier to break. If the skin is really broken, you can immediately sprinkle some dry powder on it to remedy it. Be careful when holding it, and don't let your nails etc. scratch the surface. If the butter melts too quickly and leaks when rolling, immediately refrigerate it for a while before making it.
3. There are bubbles when rolling, you can pick it up with a toothpick.
4. If it is not used for the time being, it can be sprinkled with a layer of dry powder, wrapped in plastic wrap, and placed in the refrigerator or frozen, and warmed up before use. According to Junzhi's description, it is refrigerated for about 1 week and frozen for about a month. Actually, I haven't tried to store it for that long, just for reference.