Melaleuca portion :, low-gluten flour: 400g, purified water: 200ml, sea salt: 10g, room temperature butter: 80g, white vinegar: 1 tablespoon, shortened dried butter slices: 260g, orange mousse cream filling portion :, milk: 340g, crushed orange peel: 3g, egg yolk: 45g, sugar: 85g, corn flour: 35g, gelatine flour: 3g, purified water: 15g, butter: 100g, whipped cream: 100g, vanilla ganache portion :, cream: 225g, invert sugar: 25g, glucose: 20g, Opales white chocolate: 325g, vanilla pods: 1 stick, cream: 600g, prepare some flour and a little frosting for later use! ,,
Step 1: Flour + water (divided) + salt + butter + white vinegar
Sift the powder, add the above in order, knead/knead the dough;
Step 2: Stir well, cover with cling film and refrigerate for 30mins;
Step 3: The next part of the cool hanging exercise is great!
Take out the shortening butter pieces in the refrigerator, beat them with a rolling pin, and make them thinner and softer (note that the thickness is even)
Step 4: Roll the dough into a rectangle as shown in the figure. Place the flaky butter in the middle of the top of the dough, fold the top and bottom of the dough, wrap it and seal it, and use a rolling pin to evenly beat the butter dough (the purpose is to make it slack and more evenly blend with the dough). ;
After tapping, use a rolling pin to roll the dough up and down, only up and down, pay attention to the long section evenly; then fold up and down again to the middle, roll up the dough;
Step 5: Then fold the dough down to 2/3, and fold up to a third, roll up and down (please repeat this step 8-10 times) PS: Sprinkle very little on the surface of each folded dough The final thickness of the amount of flour is 4mm, and the length and width are more than the size of the baking tray in your own oven.
After the steps are completed, keep refrigerated for 30mins
Step 6: Take out the refrigerated pastry, and use a western fork or punching hob to evenly pierce the pastry surface.
Step 7: Then put it into the preheated oven and press on a baking tray, 180 degrees, 20mins;
Step 8: Take out the dough and sieve the icing sugar evenly on the surface of the meringue. Into the oven at 250 degrees, 3-5mins.
This step please stare at the naked eye, it is very easy to focus, good luck everyone!
Step 9: Put the finished meringue on the grill to cool and wait for the spare ~ the thousand layers of meringue are done. Take out and cut off the four sides. The middle part of the finished product is cut and shaped. You must use a serrated knife, otherwise you will hear your heart. Broken voice.
Step 10: Orange mousse cream filling: Pour the milk into the milk pan, shave the fresh oranges into the pan (not white) and stir well.
Step 11: After stirring well, heat, keep stirring evenly during heating, turn off the heat after boiling, and cover with cling film. Filter for 10mins after standing.
Step 12: Start to make the casita sauce, sugar, egg yolk, corn starch, beat well, and mix the gelatine powder and water evenly and stir.
Step 13: After the milk orange juice from the previous step is sieved, heat it on a small fire, add the Casita sauce, and stir the low fire continuously to prevent the pan and agglomeration, until the sauce is smooth and even, turn off the heat
Step 14: Add 100g butter, continue to stir evenly and smoothly, scrape into the container with a spatula, cover with plastic wrap, and refrigerate for more than 20mins.
Step 15: Vanilla ganache: 225g butter into the pot, plan the vanilla pods and scrape out the vanilla seeds into the pot. After boiling, cover with cling film and let stand for 10mins.
Step 16: At this point, you can begin to melt the white chocolate on the side.
Step 17: Strain the vanilla cream
Step 18: Add 25g of invert sugar and 20g of glucose and stir well.
Step 19: Scrape the melted white chocolate sauce in portions and stir well to make it thick and elastic. cool down
Step 20: Finally, add 600g of refrigerated whipped cream, cut and mix well, and refrigerate for one night (at least 5 hours). Take it out and use it until desired.
Step 21: Start assembling the finished product, and cut the meringue into your favorite shape with a serrated knife.
Step 22: Take out the refrigerated Castella sauce and use egg to pump large and fluffy.
Step 23: Pass 100g of butter and add the custard sauce.
Step 24: Remove refrigerated vanilla ganache and pass.
Step 25: Put in decorative bags separately
Step 26: Distribute the cream filling with a decorative tip
Step 27: Squeeze vanilla ganache on top of the decorating bag, or sprinkle with powdered sugar to decorate. Shapes are arbitrary.
Step 28: Dang Dang Dang Dang ~ finished product!