Fruit mille-feuille
Overview
Fruit mille-feuille, do you see so many layers? Once you take a bite, the crispiness can only be experienced by tasting it yourself.
Tags
Ingredients
Steps
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Prepare materials
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Mix flour, sugar and salt, soften 40 grams of butter at room temperature and add to the flour
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Add water and knead into a smooth dough. Cover with plastic wrap and chill in the refrigerator for 30 minutes
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Take out the relaxed dough, sprinkle some flour on the cutting board, and roll the dough into a rectangular shape, the length of which is about 3 times the width of the butter sheet
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Place the sheet of ghee in the middle of the rectangular dough sheet, turn one end of the dough sheet toward the middle, and cover it with the sheet of ghee
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Flip the other end of the dough over and cover it with the ghee, so that the ghee is wrapped in the dough
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Press both ends of the dough together and use a rolling pin to roll it into a rectangular shape again. When rolling out, roll from the four corners of the center so that it can be easily rolled into a regular rectangle
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After rolling out the rectangle, fold one end of the dough towards the center, then fold the other end over, and then fold the folded dough in half to complete the first 4-fold fold
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Cover the folded dough with plastic wrap and refrigerate for 20 minutes
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After relaxing the dough, take it out and repeat steps 5~8, then fold the dough into quarters again
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Roll out two quarter-folded pastries into a rectangular shape, so that the puff pastry is ready. Cut the finished puff pastry into the shape you want and put it in a baking pan (use a fork to poke holes in the puff pastry before putting it in the oven)
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Baking temperature: Upper heat: 180 degrees Lower heat: 150 degrees, bake for 15 minutes
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Whip the cream, pipe it on the baked phyllo dough, and garnish with fruits
