Oil skin material: medium gluten flour 150g, butter 50g, sugar 35g, warm water 75g (the water temperature is about 38 degrees).

Crispy material: low-gluten flour 90g, butter 45g.

Stuffing: durian meat 300g.

working methods

Oil skin practice

Knead all the materials of the oil skin into smooth dough, cover with plastic wrap, and relax for 10 minute;

Brittle method

Mix all the ingredients of pastry evenly and knead into pastry dough;

Crispy pastry practice

The oil skin and the pastry are respectively kneaded into strips and divided into 12 portions;

Wrap the pastry with oil skin, flatten it by 30% and then flatten it by 30%, and roll it into a round block, which is pastry.

Making method of durian crisp:

Wrap durian in a dough bag and put it face down in a baking tray.

Preheat the oven to 180℃, brush the egg yolk liquid on the souffle and put it in the oven for 30 minutes.