Melaleuca Pastry Dough
1.
Mix flour, sugar and salt, put 40g of butter at room temperature to soften, add to the flour mixture, pour in water, and knead into a dough. Do not add water all at once, but add it according to the hardness of the dough. Knead into a smooth dough. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.
2.
180g butter for wrapping
3.
Put 180g butter in the fresh-keeping bag
4.
Use a rolling pin to press the butter into a large slice of uniform thickness. At this time, the butter will soften slightly, put it in the refrigerator until it hardens again
5.
Take out the loose dough and roll it into a rectangle
6.
The ratio of butter slices to noodles: the length of the noodles is about 3 times the width of the butter slices, and the width is slightly longer than the length of the butter slices.
7.
Take out the frozen butter flakes, tear off the plastic wrap, and put the butter flakes in the middle of the rectangular dough
8.
Flip one end of the dough to the center and place it on the butter slice
9.
Turn the other end of the dough over. This way, the butter flakes are wrapped in the dough
10.
Squeeze one end of the dough, and move your hand along one end of the dough against the dough to the other end to expel the bubbles in the dough.
11.
Crush the other end to death.
12.
Rotate the dough 90 degrees and roll the rolling pin into a rectangle again
13.
Roll into a rectangle
14.
Fold one end of the dough to the center
15.
Fold one end toward the center
16.
Then fold the folded dough sheet in half to complete the first round of 4-fold. Wrap the folded noodles with plastic wrap and put them in the refrigerator to relax for about 20 minutes. Repeat 14 steps down 18 steps 2 times to complete the process of 4 folds 3 times
17.
Roll out the three-round four-folded dough sheet into a rectangle with a thickness of about 0.3cm, which can be used to make various pastries. The finished product can be used to make egg tart crust
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