Egg tart crust is a great ingredient to make puff pastry treats. We just need to process it a little bit to make it into our favorite treats. Not only can we make durian pastry, like red bean pastry, banana pastry, mango, and so on, we can put many kinds of fillings. The oil used to make the pastry must be low-temperature oil, preferably butter. Also the flour must be rubbed well with the fat, especially when using lard, rubbing and kneading a lot to distribute the solidified oil evenly in the flour. In the high temperature the water in the pastry will vaporize, the pastry will expand and swell, forming layers of crispy and delicious puff pastry. You can make a lot of delicious snacks with puff pastry, such as Chinese puff pastry moon cake, egg yolk pastry, peach blossom pastry, etc., and Western egg tarts, pies, breads, etc.

How to do it 1. Roll the lasagna into a 0.3 cm sheet with a rolling pin. 2. 2. Press the lasagna sheet with a coffee cup to the size of a dumpling skin. 3. Stir and mix the durian, sugar and cornstarch together to form the durian filling and leave to stand for 10 minutes. Roll out the dough to double the size of the oiled dough then place the oiled dough on top of the dough. Then use the skin surface to cover the oil surface, then roll into a rectangle folded a three, then again rolled into a rectangular large, then rolled up, under the dosage, wrapped in the trap. Then brush the surface with egg yolk and sprinkle sesame seeds into the oven.

Pastry points of the production of attention to the process and techniques, you can also make at home, the following to share the production of puff pastry. Shortening dough: 150 grams of low gluten flour, 80 grams of lard. Water oil dough: 200 grams of flour, 100 grams of water, 20 grams of lard. Mix together the ingredients needed for the shortcrust and knead the dough, and mix the shortening ingredients together and knead into a smooth dough. Next, prepare two sheets of plastic wrap, lay one on the table, put in small dosage, then cover with another sheet of plastic wrap, roll out into a round thin crust and set aside, tear off the upper plastic wrap, wrap the crust with the lower plastic wrap, close the mouth face down. When refrigerating the butter, you can season the flour. Weigh the flour, salt and butter, use your hands to rub the butter with the flour and salt, slowly add the water and mix well, divide into two pieces, seal with plastic wrap and chill in the refrigerator for 20 minutes.