Oil skin: medium gluten powder 150g.

50g butter

Sugar10g food

75 grams water

Durian meat 400 grams

Appropriate amount of low gluten powder

80 grams of sugar is one gram of food.

Crispy: low powder 120g.

60 grams of butter

Recipe practice:

1. Shell durian and take out durian meat. Then cut open durian meat and remove the seeds from it.

2. Crush durian meat with a spoon. My durian is very watery I added a proper amount of low flour and 80G sugar (sugar is added according to the sweetness of your durian). Stir well. Durian paste is still wet and sticky at this time. I put it in the refrigerator for a while.

3. Take it out after freezing, divide it into small balls of 35g/ piece and put it in the refrigerator for later use.

4. Make the oil skin first. Put 50g of normal-temperature butter (cut into small pieces) and 10g of white sugar into a stirring barrel, and then add 150g of sieved medium powder.

5. Rub it into crumbs by hand first (butter is melting when rubbing).

6. After that, the dough mixing process is handed over to the kitchen machine, and water is added slowly. Don't add it all at once here, the water absorption of flour is different. I added 83 grams of water)

7. The dough was kneaded with a kitchen machine for 15 minutes, and the oily dough surface was smooth.

8. The oil skin should be rubbed until the dough is quite hard and the surface is smooth, because the dough has a certain gluten, which can wrap the cake well. I can make thick films by mixing dough. Wrap the oil dough with plastic wrap and let it relax for 30 minutes.

9. Then make cakes: put 60 grams of normal-temperature butter into a large bowl and sift in low flour.

10. I added 10 gram of water and kneaded the ghee evenly.

1 1. Divide the awakened oil skin into 16 portions, each about 18g.

12. Divide the cake into 16 portions, each about 13g.

13. The yellow one and the smaller one are cakes.

14. Crush the oil skin (white) and put the pastry (yellow) in the middle.

15. Wrap it into a ball and pinch it tightly. The hardness and ductility of the oil skin are suitable, and it is easy to wrap cakes.

16. Wrap the pastry into the pastry one by one (16).

17. Take a copy and roll it into an oval.

18. Roll it into a tube from top to bottom.

19. Roll them into tubes one by one (*** 16) and relax for 20 minutes.

20. The slack noodle tube does not need shaping, and can be rolled up directly.

2 1. "The longer, the thinner.

22. Roll from bottom to top. This time, the cylinder shape is obviously much smaller.

23. Cover the 16 test tube with plastic film and let it relax for 20 minutes.

24. Take a muffin, seal it and fold it in the middle.

25. The four corners are tightened to the middle and are round.

26. Roll it into a circle and put 35 grams of stuffing in each piece.

27. Clamp in the convergent position.

28. Close and put it on the baking tray. Brush the egg yolk twice and sprinkle black sesame seeds on the surface.

29. Put it in an oven preheated to 180 degrees, and fire at the middle layer for 30 minutes.

30. After several attempts, it finally became brittle.

3 1. The hardness of oil skin and cakes is so important that you can only feel it by hand.

Recipe tip:

1, the hardness of oil skin and cakes should be appropriate. If the dough is hard, it is not easy to wrap it up. The first time I made it, the oil skin was too hard and it was easy to break in the process of wrapping.

2, if there is lard, you can use lard to open the crisp. Lard tastes better than butter.

3. In the production process, there are many relaxation times, and the relaxation place must be covered with plastic wrap to avoid the surface from drying and hardening.

4. Brush the egg yolk twice before baking. If you brush the whole egg liquid, the color is very light.

5, 2 times before rolling, the relaxation should be fully good, so it is easy to roll, and the rolling strength will be moderate.