Ingredients

Flour 200g

Butter 35g

Sugar ?5g

Butter (wrapped in) ?145g

Water ?100g

Salt ?1g

Egg wash ? moderate

Durian moderate

Methods/Steps

1

In addition to 145g wrapped into the butter, and the dough, I'm lazy to use a bread machine

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2

Butter sliced, spread into the plastic bag, forming a large piece

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3

Flatten the butter with a rolling pin and put it in the fridge for 20 minutes

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4

The dough needs to be put in the fridge for 20 minutes to relax after it is made, then roll it out into a rectangle

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5

Slice butter according to the picture. Spread the butter on the surface as shown in the picture

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6

Fold it as shown in the picture

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7

Fold it again. Be sure to squeeze out the air, otherwise subsequent rolling will have air bubbles that tend to let the butter leak out.

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8

After the previous step, put it in the refrigerator for 20 minutes. After that take it out and roll it out, then repeat step 678 and so on three or four times.

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9

The back did not take a picture...then it is to roll out the dough to 0.3 cm thick when cut into rectangles, durian put on it, wrapped up, straightened into a square, brush with egg wash, put in the oven, preheat 180 degrees, bake for 25 minutes or so it will turn golden brown.

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END

Note

Tips In summer, if you put in the refrigerator relaxation can not be less, the butter is very easy to melt, to ensure that the crust is still hard when wrapped in durian. In addition, there will be some slight oil when baking, it is normal.