1. Making of Melaleuca Crisp:
Put flour, salt, sugar, 20g soft butter and warm water into a basin. Firstly, the dough is stirred and shaped by the screw head of an electric mixer. Put it on the floured chopping board. The dough is soft and sticky at this time.
Sprinkle thin flour on the chopping board many times and knead the dough into a smooth shape that does not stick to your hands.
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2. Take plastic wrap and put the dough in. First, fold the plastic wrap into a rectangle. Then flatten the dough to almost fill the folding space of the plastic wrap. Cool in the refrigerator for 40 minutes.
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3.250g butter is cut into large pieces and mixed with 30g flour.
Take the plastic wrap and put the butter cubes in. Fold the plastic wrap into a square with a side length of about 15cm. Then flatten the yellow oil pressure with a rolling pin, almost filling the folding space of the plastic wrap. Put it in the refrigerator and take it out when the dough cools.
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4. Take out the dough after cooling and roll it into a rectangle or a circle. Butter is in the middle. Wrap the butter block with dough and seal it. Turn over.
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5. Roll the dough into a rectangle. The thickness shall not be less than 7mm.
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6. Fold the dough into three folds, as shown in Figure 9. Wrap it in plastic wrap and cool it in the refrigerator for 20 minutes.
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7. Repeat steps 5 and 6 4 times, that is, one ***5 times for three folds, and the fifth power of 3 is equal to 243 butter inner layer. Cool the dough in the refrigerator for 20 minutes at a time. When you take it out, roll it into a rectangle and start to face yourself up and down. After 5 times, the dough is cooled in the refrigerator for 20 minutes. Take it out and roll it into a rectangle, and you can start baking the lasagna cake. Be careful not to roll it too thin, 7mm is almost the limit. Because the butter layer must always be wrapped in the dough. Be sure to let the pastry relax for 20 minutes before putting it in the oven.