Melaleuca pastry(qian ceng su pi mian tuan )

Melaleuca pastry

Introduction:

"The production of Melaleuca pastry is the basis of pastry. It can be used not only to make Portuguese egg tarts, but also to make all kinds of pastry, Melaleuca pastry pie and so on. Its principle is to wrap oil in the dough and fold it repeatedly to form hundreds of layers of dough butter dough. When baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of steam, forming a crisp and delicious crispy crust with clear layers. "

Production steps:

Materials required:

Low powder: 220g

High flour: 30g

Butter: 40g

Salt: 1.5g

Wrapping butter: 180g

Fine granulated sugar: 5g

Water: 125g

matters needing attention:

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qian Ceng Su Pi Mian Tuan