English name: durian pastry

Materials: Shui Pi material-flour 500g egg 1 sugar 50g lard 25g water150g.

Oil core-butter 300g lard 500g flour 400g

Stuffing-50 grams of durian

Methods: 1. Shui Pi material and oil core material were made into Shui Pi and crispy core respectively, and then crispy core was made.

2. Roll out the dough with a rolling pin and stamp the round dough.

3. Put the durian stuffing on the round skin, and then put a piece of crispy skin.

4. Press the edges of two skins to make them stick together, then put them in a baking tray and put them in the oven. Bake at 220℃ and 200℃ for 10 minute, then sweep with honey and sprinkle with sesame seeds.

Features: fluffy and delicious, durian fragrance.

Shui Pi: medium gluten flour 1 50g egg 1 water 170㏄ (2) oil core: low gluten flour 150g lard 60g cream 240g filling: barbecued pork. (2) Mix the medium gluten flour for making Shui Pi with eggs and water evenly, and knead it by hand until it is gluten-free. [Gourmet China] (3) Rub the oil core with your hands and mix well. Prepare a tray, spread oil-absorbing baking paper on it, press the oil core on the baking tray, and put it in the refrigerator 10 minute. After taking out, spread the Shui Pi on the oil core, flatten it to the same size, and then put it in the refrigerator 10 minute. (4) After the baking tray is taken out, the materials on the baking tray are reversely buckled on the platform, and the dough pieces on both sides are folded in half to form three folds, and then the dough pieces are leveled with a stick. Repeat the folding and flattening action for three times. Finally, at 1, stick the dough to the thickness of 1 cm, and then cut it into 6×6 cm squares for later use. (5) Take 1 piece of dough, put 40g of stuffing made by the method (1) in the middle, knead it into a ball, slightly flatten the bottom, put it in a baking tray, and finish 12 pieces in turn. Brush the yolk with a brush, put it in the oven and bake at 250℃ for about 15 minutes.