working methods
1. The method of oil skin: put all the materials into a basin and mix them evenly, then hold them in your hands and knead them back and forth until they are kneaded into dough that does not touch your hands. Then put the dough on the chopping board, sprinkle some flour and knead it continuously until the dough surface is smooth (at least ten minutes). When you pull the dough, you can feel a slight elasticity, and it's almost done. At this time, wrap the dough with plastic wrap and let it relax for about 10 minute.
2. Method of pastry: stir all pastry materials evenly in a basin, then squeeze them with your hands, crush them, and repeat this action until the materials are no longer dry, and then knead them into noodles with your hands. The surface of the kneaded pastry is smooth and oily, but it won't stick to your hands and won't be loose when you break it with your hands.
3. Durian stuffing practice: This step is very simple, just grind fresh durian pulp into stuffing mud. If it feels too dry, you can add a little fresh milk to the fruit stuffing and mix well.
4. Divide the crust and pastry into small doughs of equal size.
5. Roll the oil skin into thin skin, put a piece of pastry on it, then wrap the pastry with the oil skin and flatten it.
6. Roll the flattened dough into thin dough, then fold it in half several times like a quilt, then flatten it and roll it into dough. Repeat this several times, and the durian crisp cake will be ready.
7. Roll the dough into a thin dough with the size and shape like dumpling skin, then put a proper amount of durian stuffing in the middle, fold it in half like jiaozi, and tighten the seam.
8. Brush a layer of egg yolk on the surface of durian crisp and sprinkle with white sesame seeds.
9. Spread a layer of tin foil on the baking tray, arrange the wrapped durian crisp neatly, and send it to the middle layer of the oven to bake at 220 degrees for about 20-250 minutes.
Raw durian 150g, 3 eggs, 500g flour, seasoning sugar 100g, oil 100g and egg yolk 1.
working methods
1, durian is used for meat;
2. Knead flour, oil, eggs and white sugar with proper amount of water into dough, and knead repeatedly until the dough is smooth and not sticky;
3. Cut the dough into small doses, flatten it, wrap it in durian meat, brush the yolk, and bake it in the oven until golden brown.
Ingredients durian, crisp, egg liquid, sesame, salt and sugar.
working methods
1. After peeling durian, remove the core, add salt and sugar, stand for several hours to remove excess water, and stir evenly without particles.
2. Thaw the frozen chips at room temperature, put a piece of chips into durian, fold it up, press out the round edge with a mold, and make several cuts at the joint with a knife, so that it will not swell when baking. (be careful not to touch the edge of the dough, which will make the dough unable to expand. )
3. Finally, the surface is coated with egg liquid and sprinkled with sesame seeds, and then it can be sent to the oven and baked at 220 degrees 15 minutes. (Temperature is for reference only)
Ingredients: (Shui Xin) low-gluten flour, water, sugar, (oily) butter, lard, low-gluten flour, salt, stuffing: durian meat (peeled durian, dug out the pulp, removed the core and tendons, and then mashed), sugar, milk or condensed milk.
working methods
1 Rub the Shui Xin material into the water skin and the oil core material into the oil skin.
After stirring on the water for about an hour, roll it into a rectangular skin about 0.5 cm thick with a rolling pin, and the area of the skin is twice that of the oil skin. Put the oil skin on one side of Shui Pi, and then fold the other side of Shui Pi to close the edge to prevent the oil skin from being exposed; Then roll it into a rectangle about 3 mm thick with a rolling pin, then fold the dough in half and roll it again, fold it in half and roll it again … Repeat this action until the dough is satisfied.
3 Wrap the dough bag with durian meat, knead it into the shape of a big jiaozi, and fry it in the oil pan until golden brown.