Melaleuca pastry practice
Raw materials: low-gluten flour 220g, high-gluten flour 30g, butter 40g, fine sugar 5g, salt1.5g, water125g, and flaky marceline180g (for wrapping).
Practice:
1, prepare the required raw materials and put 40 grams of butter at room temperature to soften it.
2. Sieve the flour, mix it with sugar and salt, and add the softened butter to the flour.
3. Add water in stages, gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform.
4. Wrap the smooth dough with plastic wrap and put it in the refrigerator to relax for 20 minutes.
5. Put the flaky Machilin into a fresh-keeping bag and beat it with a rolling pin to make it thinner, so that it has good ductility. The softness and hardness of the thin Maggie should be basically the same as the hardness of the dough. Refrigerate for later use.
6. Apply thin powder on the chopping board and roll the loosened dough into a rectangle with a rolling pin. When rolling, roll from the center to the four corners, so that it is easy to roll the shape more evenly. The width of the rolled noodles is slightly wider than that of Ma Qilin, and the length is three times that of Ma Qilin.
7. Take out the refrigerated Marjorie and put Marjorie in the middle of the dough. Fold one side of the dough sheet to the middle to cover Ma Qilin, and the other side to cover Ma Qilin.
8. Pinch one end of the dough piece to death and move it to the other end with the palm of your hand, so as to discharge the bubbles in the dough piece. Pinch the other end when moving to the other end.
9. Rotate the dough piece by 90 degrees and roll it into a rectangle again. After rolling, fold the two ends of the dough toward the center, and then fold them in half, just like folding a quilt. This is the first 40% discount.
10. Wrap the 40% folded dough sheet with plastic wrap and put it in the refrigerator to relax for about 20 minutes.
1 1. Take out the loosened dough pieces and repeat steps 9 and 10 twice. One * * * has to be done three times at a 40% discount.
12. This is the dough sheet after the third round of 4 fold.
13. Roll out three rounds of 40% folded dough into a rectangle with a thickness of about 0.3CM. A thousand layers of pastry is ready.
Tip:
* Flaked margeline for wrapping can be replaced by butter. Because flaky Magilin contains trans fatty acids that are not good for human health, and its taste is poor. I didn't read Junzhi's blog until I bought it, so I'd better use it up and make it with butter in the future.
This is the crispy pineapple pie I made last time, and the layering is obvious.
Today's work is better than last time. I can't even lift it, and it will be shattered when I touch it. The rest of the noodles want to be baked crisp, but it's not like it. LG's evaluation is foreign ribs.