Melaleuca Pastry Pie

Name: Melaleuca Pastry Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Low-gluten flour; 30g High-gluten flour; 40g butter; 5g Caster sugar; 1.5g salt; 125g water

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It was indeed a painful thing to make meringue a few months ago. I remember that the butterfly butter leaked so badly that the plates were full of butter. Fortunately, autumn is coming soon, making meringue this time is much more successful. It is not easy to make pastry once. Fortunately, I make a few more desserts. Sometimes I feel that being a chef is actually like an artist, and requires imagination and creation. After working for a long time, there will always be some restlessness, and I want to change my prescription. Although this idea keeps encouraging me, I still haven't compromised, haha. By the way, I will go to a baking course next week, I hope I can do better. Baking is a happy thing, and it can add icing on the cake to life.

Ingredients

Melaleuca Pastry Pie

1. Mix flour, sugar and salt, put 40 grams of butter at room temperature to soften it, add it to the flour

2. Weigh the flour

3. Pour in water and knead into a dough

4. Do not pour the water all at once, but need to add it according to the hardness of the dough

5. Knead into a smooth dough, wrap it in plastic wrap, put it in the refrigerator and relax for 20 minutes

6. Cut the 180 grams of butter used for wrapping into small pieces, put them in a fresh-keeping bag and arrange them; use a rolling pin to press the butter into a large slice of uniform thickness. At this time the butter will be slightly softened, put it in the refrigerator until it hardens again

7. Take out the loose dough, apply a thin layer of anti-sticking powder on the table, place the dough on the chopping board, roll it into a rectangle, about three times the width of the butter slice, and a little wider than the length of the butter slice; Refrigerate the hardened butter flakes out, tear off the fresh-keeping bag; put the butter flakes in the center of the rectangular dough

8. Flip one end of the dough to the center and place it on the butter flakes. Bring the other end of the dough over. This way, the butter flakes are wrapped in the dough

9. Squeeze one end of the dough, and move your hand along one end of the dough against the dough to the other end to drive out the bubbles in the dough from the other end to avoid wrapping the bubbles in the dough. When you move your hand to the other end, press the other end to death. Rotate the dough 90 degrees; roll it into a rectangular shape again with a rolling pin. When rolling, roll from the center to the four corners, and it is easy to roll into a regular rectangle. The rectangle after rolling is shown in the figure. Fold one end of the dough toward the center

10. Fold the other end of the dough toward the center. Then fold the folded dough in half. This completes the first round of 4 folds. The four-folded noodles are wrapped in plastic wrap and placed in the refrigerator to relax for about 20 minutes. Take out the slack dough sheet, repeat steps 16-21, and then fold it in two rounds. A total of 3 rounds of 4 folds. Roll out the three-round four-folded dough sheet into a rectangle with a thickness of about 0.3cm. The puff pastry is ready

11. The process of making blueberry jam puff pastry: cut the 0.3cm puff pastry into 8*8cm square shapes (or other sizes you like, but not too small). On the cut square noodles, use a knife to draw 4 lanes about 1cm away from the edge

12. The drawn look is shown in the figure. There are two corners that cannot be connected; brush a layer of egg liquid on the dough; fold one side over; fold the other side and press it tightly. Let it stand for 20 minutes, brush another layer of egg liquid on the surface, put some jam (the blueberry jam I used) in the center, and bake in the preheated oven. 200 degrees, about 15 minutes, bake until the surface is slightly golden