Ingredients: 1 pineapple pudding Danish pastry, 8 cheese crispy strips and half of a layer of meringue, frozen and used later
Melaleuca meringue: 250 g 30 g of flour, 150g of warm water, 15 g of salt, 15g of sugar, 20 g 250 g of soft butter,
Cream layer of pudding: 70g cream, 1 tea spoon of CreamCheese, 55g vanilla-flavored non-cooked pudding powder
Pineapple pudding stuffing: See http://www.example.com for production pictures blog.sina.com.cn/s/blog_46d08fb00100v5ti.html
75g pineapple, half tea spoon lemon peel, half tea spoon lemon juice, 1 spoon rum, 1 spoon starch
Cheese crispy strips: ground cheese, salt
Melaleuca meringue and croissant are different. The biggest difference is that the thousand-layer meringue does not ferment, but the croissant needs to be fermented.
The thousand-layer meringue needs to be folded multiple times. Today, after folding it 5 times and 30% off, you will get 243 layers of butter inner layer, making a total of 244 layers. And if you fold the Kosong skin by 30% once and 40% once, you can get 12 layers, and it will be fine.
The production techniques are almost the same.
Danish pastry is a dessert made with a layer of meringue as the base, adding a layer of cream, and then spreading with fruit or chocolate, nuts, etc. Various changes. With the meringue as the base, the taste is already strongly guaranteed. As for what to add on it, you can choose according to your own taste.
Cheese crispy strips are very common Fingerfood, such as French fries, etc., and are snacks that many people like to chew for free. The meringue is already very fragrant, and it is grilled with cheese, served with red wine, and chatted with friends. It is really a food that makes people feel happy.
It's not difficult to do, it's just complicated.
It's worth doing it yourself. Few finished products sold outside are made from butter.
Homemade meringue
By RoseAdams
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for Homemade meringue
1
Making of thousand-layer meringue: Put flour, salt, sugar, 20g of soft butter and warm water in a basin. First use the screw head of an electric mixer to stir the dough into shape. Place it on a floured chopping board. The dough is soft and sticky at this time. Sprinkle thin flour on the chopping board multiple times to knead the dough until it is non-sticky and smooth.
2
Take the plastic wrap and put the dough in. First fold the plastic wrap and fold it into a rectangle. Then flatten the dough until it almost fills the space where the plastic wrap has been folded. Place in the refrigerator and cool for 40 minutes.
3
Cut 250g of butter into large pieces and mix with 30g of flour. Take plastic wrap and add butter cubes in. First fold the plastic wrap and fold it into a square with a side of about 15cm. Then flatten the butter with a rolling pin, almost filling the space where the plastic wrap is folded. Put in the refrigerator and remove the dough when it has cooled.
4
After the dough has cooled, remove and roll it into a rectangle or round shape. Place the butter block in the middle. Wrap the butter block with dough and pinch tightly. Turn over.
5
Roll out the dough into a rectangle. The thickness should not be less than 7 mm.
6
Fold the dough in three folds, as shown in Figure 9. Wrap in plastic wrap and place in the refrigerator to cool for 20 minutes.7
Repeat steps 5 and 6 4 more times, that is, a total of 5 three-fold folds, so that 3 to the fifth power is equal to 243 butter inner layers. Place the dough in the refrigerator and cool for 20 minutes in the middle of each time. When you take it out, turn the beginning towards you and roll it up and down into a rectangle. After 5 times, place the dough in the refrigerator and cool for the last 20 minutes. Take it out and roll it into a rectangle, and you will have a thousand-layer meringue that you can start baking. 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 careful to relax for 20 minutes before putting the meringue into the oven.
8
Remove the edges of the meringue and cut into a square and 8 long strips.
9
Pineapple pudding Danish crispy: Take a square piece of thousand-layer crispy. Use a sharp knife, leave an edge of about 1 cm, and draw a square on the surface. The depth is about half the dough.
10
Pudding Cream Layer: Beat the cream, add CreamCheese and pudding powder, stir well, place in the refrigerator, set aside. Pineapple stuffing: Cut the pineapple meat into dices, bring to a boil with lemon zest and lemon juice, turn to low heat and cover and cook for 5 minutes. Stir the starch and rum well, add to the pineapple, bring to a boil again, and cook over low heat until thick. Leave it cool, spare it.
11
Place the meringue in the preheated oven at 180 degrees C, 20-25 minutes, and bake until golden brown.
12
Leave the baked meringue to cool. Use a small spoon to dig out the middle part along the square you crossed before.
13
Fill the dug out part with a layer of pudding cream. Finally, spread the pineapple filling on the cream layer of the pudding and serve.
14
Cheese crispy strips: Place a long strip of thousand-layer meringue crust, pinch both ends with both hands, and twist it in opposite directions into a spiral shape. Sprinkle with salt and sprinkle with shredded cheese to taste.
15
Place the cheese crispy strips in the preheated oven at 180 degrees C, 20-25 minutes, and bake until golden brown.Homemade meringue Make Tips
1. If the thousand-layer meringue is only used for desserts, add less salt and more sugar to the dough; similarly, if it is used for salty snacks, add less sugar and more salt to the dough. 2. When rolling meringue, you must not roll it too thin. The butter should always be wrapped in the dough and must not break out. 3. I did not give sugar to the cream part of the pudding in the pineapple pudding Danish crisp. Because the pineapples I bought were as sweet as honey. Depending on the actual situation, you can add some powdered sugar to the cream part of the pudding and stir it with the cream. 4. The pineapple filling on Danish crispy can be replaced with other fruits. Strawberries, cherries, etc. It doesn't have to be filled, it's also delicious with fresh fruit. Everyone chooses according to their taste. 5. Cheese crisp goes well with red wine. 6. Put the inexhaustible layer of peel into a freezer bag and freeze it for a long time.