Fruit Melaleuca crispy(shui guo qian ceng su )

Fruit Melaleuca crispy

Introduction:

"Fruit thousand layer crisp, see so many layers? A bite down, that crispy really only personally taste to experience

Production steps:

Step 1: prepare materials

Step 2: mix flour, sugar and salt, soften 40g butter at room temperature and add into flour

Step 3: knead the dough with water, soften it into a smooth dough, pack it with plastic wrap, and refrigerate for 30 minutes

Step 4: take out the relaxed dough, sprinkle some flour on the chopping board, roll the dough into a rectangle, about 3 times the width of the sheet butter

Step 5: put the flaky ghee in the middle of the rectangular dough, turn one end of the dough to the middle, and cover the flaky ghee

Step 6: turn the other end of the dough over and cover it on the sheet butter, so that the sheet butter is wrapped in the dough

Step 7: press both ends of the dough piece tightly, roll it into a rectangle again with a rolling pin, and roll it in the direction of the four corners of the center, so that it is easy to roll it into a regular rectangle

Step 8: roll out the rectangle, fold one end of the dough toward the center, then fold the other end, and then fold the folded dough in half to complete the first 4 fold

Step 9: cover the folded dough with plastic wrap and refrigerate for 20 minutes

Step 10: after relaxing the dough, take it out and repeat 5 ~ 8 steps, then fold the dough 4 times

Step 11: roll two 4-fold dough into rectangle, so that the thousand layer skin is ready. Cut the thousand layer skin into the shape you want and put it into the baking plate (poke the hole on the pastry with fork before entering the oven)

Step 12: baking temperature: heating: 180 degrees, heating: 150 degrees, baking for 15 minutes

Step 13: whisk the cream, squeeze on the roasted Melaleuca, and decorate with fruit

Materials required:

Low gluten flour: 220g

High gluten flour: 30g

Butter: 40g

Water: 110g

Flaky butter: 170g

Salt: 1g

White granulated sugar: 5g

Light cream: 50g

Pitaya: moderate

Note: Thousand Layer crisp must remember to fold a few times to have a layer out, must not be lazy oh

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Shui Guo Qian Ceng Su