Melaleuca Crisp is a traditional French dessert. We in China call it Napoleon. The traditional Napoleon consists of three layers of salt-free butter and two layers of milk sauce. Thousands of layers of skin have to be opened several times, and the last layer of skin is as high as mousse cake, which is also the complexity of the processing technology of this dessert. A thousand layers of crispy skin and crispy milk are smooth, perfectly blended and delicious. Melaleuca Crisp is a semi-new Chinese snack, and the key link of making Melaleuca Crisp is making it. Moreover, there are many pastry in the hotel, such as durian pastry, which is made of pastry.

Compared with shortbread, the making of pastry is relatively simple. Here is a brief introduction to the method of making cakes. Bread and pastry practice: raw materials: medium gluten flour 200 g unsalted butter 90 g water 60 g sugar 15 g egg liquid black sesame powder. Appropriate technology: melt unsalted butter and white sugar together, cool for later use, filter wheat flour into cold unsalted butter with a flour sieve, mix wheat flour and unsalted butter into flour floc, add a little water to make batter, wrap the batter with plastic wrap and put it in the refrigerator for 20 minutes.

After 20 minutes, take out the batter, roll it on a piece of cloth into a block, then fold it once, roll it open and put it in the refrigerator 10min. (Note: Melaleuca Pasta still has a lot of oil residue, which will become more and more sticky at room temperature. It must be frozen again to taste better. ) Gradually expand and contract for the first time, and fold the dough into three equal parts. Pay attention to maintaining the oblique angle around the dough when expanding and contracting. Then, sprinkle some wheat flour on the dough and roll it into 20*60cm. Brush off the unnecessary wheat flour, fold it for the second time, and roll out the dough with a width of about 20*20cm. Cover with fresh-keeping bag and freeze for 2 hours. Repeat the whole process twice again. Sprinkle some wheat flour on the frozen dough, roll it to a thickness of about 3 mm, cover the batter with a layer of tin foil, and press a baking tray. Bake in a small oven at 200 degrees 12 minutes.

After taking it off, press the baking tray hard to squeeze out the steam from the internal structure. The second baking. Bake in a small oven to 170℃ for about 25 minutes. Cut 2 vanilla pods. Pour the milk into the pot, add the unsalted butter, vanilla seeds and vanilla pods, cook until it burns, turn off the heat and take out the vanilla pods. Mix egg yolk with sugar, turn over and pour cassava starch, then mix. Slowly add the boiled milk to the egg yolk mixture while stirring. Cook with medium heat while stirring until it becomes thick, and then continue to stir and heat for about 1min. Take it out, cover it in a fresh-keeping bag and freeze. At the same time, cut the thousand layers of cakes, press the edges first, and then cut each piece to a width of about 4* 10cm. Sprinkle some toffee crumbs on the layered cake. Bake in a small oven at 220 degrees 1 min. Take it off and cool it.