1. According to the recipe in the puff pastry taught before, mix all the powder materials,
2. Add softened butter, mix with powder to form sand, add water and make water oily skin,
3. Roll the remaining butter into a large cube, and fold it four times in a three-fold method.
4. Roll out to a thickness of 0.35cm,
5. Cut a piece of 10*10cm,
6. Brush with a layer of egg yolk liquid (a tablespoon of egg yolk + a tablespoon of egg white), about 35cm above 180°C/down 160°C,
7. If it’s cooked or not, just cut it. All the puff pastry has a clear layer and is cooked. Cut it into small pieces, squeeze the cream in layers, and add strawberries.
Tips:This is a link to the specific production method of Melaleuca meringue http://home.meishichina.com/recipe-233629.html, [Hua Jiao World] Taobao exclusive handmade biscuit shop,
