Strawberry Melaleuca Cream Sandwich Cup
1.
Ingredients are prepared and weighed. Strawberries, whipped cream, fine sugar, frozen flying cake crust, biscuit molds, piping bags, flower mouths and other tools are also prepared in advance.
2.
Take out the Indian pie from the freezer and let it stand for a while. When it is not too hard, proceed to the next step.
3.
Preheat the oven to 220 degrees, the upper and lower fire, large temperature range, hot air circulation; take the biscuit mold and print out small pieces of flying cakes in the desired shape, and the remaining leftovers can be put back into the frozen storage.
4.
Place the printed flying cake pieces one by one on a non-stick baking tray.
5.
Put the small pieces of flying cake into the oven together with the baking tray, and bake for about 10 minutes.
6.
Take out the roasted puff pastry pieces while they are hot, and place them on the cooling rack to cool thoroughly.
7.
When the small pieces of puff pastry are cooled, prepare whipped cream and fine sugar to beat.
8.
Pour the whipped cream into the measuring cup, add all the fine sugar at one time, start the electric cooking stick and beat until the whipped cream appears solid and grainy, and keep it in the refrigerator for later use.
9.
Rinse the strawberries quickly with running water and use a kitchen paper towel to absorb the moisture.
10.
Dice a part of the strawberry, slice a small part, and set aside.
11.
Cool the small pieces of puff pastry, put the whipped cream into a disposable piping bag with a flower mouth, and the end can be knotted and sealed.
12.
Take a clean, water-free glass, put a small piece of puff pastry, and then squeeze an appropriate amount of whipped cream.
13.
Sprinkle an appropriate amount of diced strawberries on the whipped cream, then put a small piece of puff pastry, then squeeze in the whipped cream, and so on to fill the cup, and finally decorate the sliced strawberries and small puff pastry pieces.
Tips:
1. The selected strawberries are not very big, and if they are too big, cut them into smaller ones as appropriate; 3 slices of flying pie crust is about 190 grams, and the remaining leftovers are not wasted. You can also make a dessert after baking.
2. Before eating, the prepared slices of puff pastry should be sealed and preserved. The whipped cream should be whipped and stored in the refrigerator. Wash and dice the strawberries when they are eaten.
3. Strawberries can't be soaked in water. Wash them quickly and wipe off the water immediately, otherwise it will be easily broken.
4. Put the whipped cream into the piping bag for easy squeezing into the cup. You can also cut a big opening without squeezing the mouth and squeeze the cream directly.
5. If you like crispy, put in small pieces of puff pastry, squeeze the cream and decorate and eat it. If you like softer, you can let it soak in the cream and refrigerate for a period of time before eating.
