material

300g of Melaleuca cake skin, 10g of lobster meat100g, 60g of fish fillets, 60g of cuttlefish, 60g of salad dressing, 2 egg yolks, a little white pepper, a little Brazil, and 2 teaspoons of salt1/.

working methods

1. Dry flatten the skin of Melaleuca, press out 12 pieces with a small round model, then take 6 pieces, press them in the middle with a smaller model, and cut off the thickness of the skin in the middle to form a tire shape.

2. Brush egg yolk around the crust, cover the crust in the shape of a tire, and relax for about 15 minutes.

3. Brush the surface with egg yolk liquid, and then bake in the oven at 200/200℃ for about 20 minutes.

4. Blanch seafood ingredients in boiling water until cooked, take them out and let them cool, then mix them with salad dressing, yogurt, salt, white pepper and Brazil, and put them in the center of the baked pie crust.

Basic Melaleuca pie skin

Product quantity: 36㎝*27㎝ baking tray (baking tray size of general household oven) 2 pieces.

material

250g of medium gluten flour, 35g of whipped cream (1), 35g of iced whipped cream 1 60g (2),1) water, and 2 tablespoons of salt1.

working methods

1. Knead flour, salt, water and cream into dough, wrap it in plastic wrap or plastic bag, flatten it, and put it in the refrigerator to relax for about 20 minutes.

2. Beat the frozen cream into rectangular thick slices with a stick.

3. Take out the dough from the refrigerator, make the stick twice as big as the cream, wrap the cream in the middle, and pinch the joints of the dough. Cream had better be as soft and hard as dough. )

4. Press the cream in four directions by hand to make it evenly distributed, and spread the fried dough sticks with cream into a rectangle.

5. Fold it three times and then open it into a rectangle.

6. Repeat steps 4 and 5 for 5 times (3 times ×6 times).