Wellington steak has long been long-awaited, and it takes a lot of time to make it. It’s also a lot of time and effort, but it’s still very rewarding.
Make the meringue the night before, put the low-gluten flour, high-gluten flour, salt (1.5g), sugar (6g), add the butter into the dough and spread it flat. Spread the cut butter in the middle.
Wrap the butter in the pastry
The two sides are folded in half to the middle, and then doubled to the original. Repeat this action for at least 4 times. The more times you do it, the more layers you can make. After the two sides are finished, wrap the plastic wrap for one night with plastic wrap.
Mushroom and black pepper are crushed with a pulverizer, heated in a frying pan, and sautéed with butter, onion, garlic cloves, black pepper, pour in mushroom sauce, stir fry for about 8 minutes, and drain the juice to cool.
Spread a layer of ham on the cling film, spread the mushroom sauce on the ham, and place the mustard around the steak on the mushroom sauce.
The cling film is wound up and placed in the refrigerator for 30 minutes.
Take out the beef and meringue and wrap the beef in the meringue
Cut the excess meringue
Put your favorite texture on the surface of the meringue and brush the egg yolk juice.
The oven is preheated and baked for 30 minutes (depending on the number of steaks). The surface of the baked meringue is golden brown.
Cut is basically seven-point cooked, like a little tender, you can roast for a while, but beef and mushrooms must try to go to the water, otherwise the water is too strong to make the meringue cooked
While roasting the steak, cook the unpeeled potatoes for 30 minutes, peel off the pan, add hot milk to the mud, add the appropriate amount of white pepper, and make the side dish mashed potatoes.
The pastry is cut into strips and baked for 15 minutes to golden.
The chunks of the scraps are wrapped in a whole banana and roasted to golden brown. The best thing to eat at the end is the banana pie!
Melaleuca is not good, not all layers, absolutely physical