Nutmeat Floss Melaleuca Roll

Name: Nutmeat Floss Melaleuca Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 1 piece egg; 15g butter; 10g Powdered sugar; 75g milk; 15g walnut; 20g Pork floss; 40g Mashed potatoes; 30g Salad dressing

by Food Fun Vegetable House

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today, there is still some layer of egg liquid after making the layer cake. I don’t know how to deal with it for a while. I suddenly remembered that the usual layer cake is always matched with cream. Why not come up with an innovation, so I almost have today’s nuts The meat floss is rolled up.
The savory pork floss, soft waxy mashed potatoes, salty and sweet salad dressing and walnut kernels are not only rich in layers, but also full of nutrition. Wrapped in milk-scented melaleuca, every bite exudes an endless aftertaste.
In fact, it's not difficult to make this praline and pork floss roll, just a little bit of patience. Because the melaleuca skin needs to be used right now, if you find it troublesome, the easiest way to use spring roll skin is to replace it. However, the flavors of spring roll skin and melaleuca skin are far different and totally different.
Not only can it be used as a banquet snack, it can also be an eye-catching exquisite dish on the table. I feel very happy when I think about it. In order to increase the girly feeling when embellishing, Cai Caiwu specially matched a little girl as an embellishment, which immediately made the girly heart of the whole dish bursting.
Food not only brings us appetite and energy, but also brings us unlimited creativity and inspiration. And this inspiration comes from the infinite love of life.
May your life be as poetic and picturesque as you want. "

Ingredients

Nutmeat Floss Melaleuca Roll

1. Prepare raw materials in advance

2. Use an egg beater to break up the eggs, take half of them and talk about them: there is no need to separate the egg whites and yolks, just break them up directly

3. The butter is completely melted in warm water

4. Pour the egg liquid, powdered sugar and melted butter into the milk, sift in the low-gluten flour and stir it evenly into a layer of skin liquid. Put it in the refrigerator for 30 minutes. Talking: Milk needs to be at room temperature, if it is just taken out of the refrigerator, Wait until it is close to room temperature; in order to ensure that the melaleuca liquid has no particles, pour the flour into the adjusted liquid and stir it evenly, and then sieve it again to sift out the dough that is not completely dispersed.

5. Cut the potatoes into slices, steam them in a steamer and let cool, then use a spoon to mash the potatoes into a mash. Talking: You don’t need to mash too much, some particles will taste better.

6. Put the walnuts in the oven in advance to cook and let cool, and then use a rolling pin to slightly crush them into small particles, but do not need to be too crushed

7. Stir the pork floss, mashed potatoes, walnuts and part of the salad dressing into a wrapped filling

8. Stirred stuffing

9. Take out the refrigerated melaleuca liquid, scoop a spoon into the center of the pan and spread it evenly into a round shape. Fry until the melaleuca is cooked and you can talk about it: In order to prevent the melaleuca from frying, use a low heat throughout the process. Melaleuca is completely cooked without raw liquid; Melaleuca should not be too thick, the thinner the better

10. Fried melaleuca: If you think that frying the skin is more troublesome, and it is not easy to make a round shape, the easiest way is to change the knife into a round shape after frying the skin.

11. Take out a piece of puff pastry and place it on a cutting board. Place the prepared filling in the center of the crust. Spread a little salad dressing on top. Then cover the filling with one end of the crust and wrap it into a cylindrical shape (you know, wit )

12. Use a knife to cut off the excess skin on both ends of the wrapped melaleuca

13. Then put a small amount of pork floss at both ends as garnish, so that the nut and pork floss roll is ready, and the second and third are made in the same way. . . . . .