Ingredients: Oil dough: 150g medium-gluten flour 50g butter 50g sugar 10g food water 75g durian meat 400g low-gluten flour appropriate amount of sugar 80g food Pastry: 120g low-gluten flour 60g butter Recipe method: 1. Put the durian

Remove the shell and take out the durian flesh.

Then cut the durian flesh open and remove the seeds inside.

2. Crush the durian meat with a spoon. My durian is very watery. Add an appropriate amount of cake flour and 80G of white sugar (the sugar will be added according to the sweetness of your durian).

Stir evenly. At this time, the durian puree is still very wet and sticky. I put it in the refrigerator for a while.

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

4. Let’s make the oil skin first.

Put 50 grams of room temperature butter (cut into small pieces) and 10 grams of white sugar into the mixing barrel, then add 150 grams of sifted medium flour.

5. First knead it into crumbs with your hands (the butter is melting during the kneading process).

6. Leave the subsequent dough mixing process to the kitchen machine and slowly add water.

(Don’t add it all at once. The water absorption of flour is different. I added 83 grams of water) 7. Knead the dough in the kitchen for 15 minutes. The surface of the oily dough will be smooth.

8. The dough should be kneaded until the dough has gluten and the surface is smooth. Because the dough has a certain gluten, it can wrap the dough well.

I knead the dough until it becomes thick.

Wrap the oil dough in plastic wrap and let rest for 30 minutes.

9. Make the pastry: Put 60 grams of room temperature butter cut into small cubes in a large bowl, and sift in the flour.

10. I added another 10 grams of water and kneaded the pastry evenly.

11. Divide the woke oil skin into 16 equal portions, each portion is about 18 grams.

12. Divide the pastry evenly into 16 portions, each portion is about 13 grams.

13. The yellower and smaller ones are puff pastry.

14. Flatten the pastry (white) and place the pastry (yellow) in the center.

15. Wrap into a ball and pinch tightly.

The oil skin has the right softness and hardness and good ductility, making it easy to wrap the pastry.

16. Wrap the pastry into the oil skin one by one (16 pieces).

17. Take one portion and roll it into an oval shape.

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

19. Roll into tubes one by one (maximum 16 pieces) and let rest for 20 minutes.

20. After the dough is relaxed, there is no need to reshape it, just roll it out directly.

21. Roll out into long thin strips.

22. Roll up from bottom to top.

This time the tube shape is obviously much smaller.

23. Cover the 16 small tubes with plastic wrap and let them rest for 20 minutes.

24. Take a piece of loose pastry, seal it upwards, and fold it in half from the middle.

25. Tighten the four corners toward the middle to form a round shape.

26. Roll it into a round piece and add 35g/piece of filling.

27. Pinch the closing area tightly.

28. Place the seam side down into the baking pan.

Brush twice with egg yolk and sprinkle black sesame seeds on top.

29. Place in a preheated 180-degree oven, middle layer, and heat up and down for 30 minutes.

30. After several attempts, it finally became crispy.

31. The softness and hardness of the dough and pastry are so important that you can only appreciate them if you use them frequently.

Recipe tips: 1. The softness and hardness of the oil crust and pastry should be appropriate.

If the oil skin is hard, it will not be easy to wrap the pastry.

The first time I made it, the oil skin was too hard. During the wrapping process, the oil skin broke easily.

2. If there is lard, use lard to make the cake.

Lard is more malleable than butter.

3. During the production process, the dough is loosened a lot. During the loosening process, it must be covered with plastic wrap to prevent the surface from drying out and becoming hard.

4. Brush with egg yolk twice before baking.

If you brush with egg wash, the color will be very light.

5. The relaxation before rolling out for the second time should be sufficient. Only when the relaxation is good can it be easy to roll out and the rolling strength will be moderate.