material
200g of medium gluten flour, 50g of sugar powder, moderate amount of warm water, low gluten flour 100g, 60g of ghee, moderate amount of fresh durian pulp, moderate amount of fresh milk, moderate amount of white sesame seeds and moderate amount of egg yolk liquid.
working methods
1. The method of oil skin: put all the materials into a basin and mix them evenly, then hold them in your hands and knead them back and forth until they are kneaded into dough that does not touch your hands. Then put the dough on the chopping board, sprinkle some flour and knead it continuously until the dough surface is smooth (at least ten minutes). When you pull the dough, you can feel a slight elasticity, and it's almost done. At this time, wrap the dough with plastic wrap and let it relax for about 10 minute.
2. Method of pastry: stir all pastry materials evenly in a basin, then squeeze them with your hands, crush them, and repeat this action until the materials are no longer dry, and then knead them into noodles with your hands. The surface of the kneaded pastry is smooth and oily, but it won't stick to your hands and won't be loose when you break it with your hands.
3. Durian stuffing practice: This step is very simple, just grind fresh durian pulp into stuffing mud. If it feels too dry, you can add a little fresh milk to the fruit stuffing and mix well.
4. Divide the crust and pastry into small doughs of equal size.
5. Roll the oil skin into thin skin, put a piece of pastry on it, then wrap the pastry with the oil skin and flatten it.
6. Roll the flattened dough into thin dough, then fold it in half several times like a quilt, then flatten it and roll it into dough. Repeat this several times, and the durian crisp cake will be ready.
7. Roll the dough into a thin dough with the size and shape like dumpling skin, then put a proper amount of durian stuffing in the middle, fold it in half like jiaozi, and tighten the seam.
8. Brush a layer of egg yolk on the surface of durian crisp and sprinkle with white sesame seeds.
9. Spread a layer of tin foil on the baking tray, arrange the wrapped durian crisp neatly, and send it to the middle layer of the oven to bake at 220 degrees for about 20-250 minutes.
Tips:
The more times it is rolled out after repeated folding, the more layers of cakes will be baked, so it is best not to be lazy in this step.
The specific baking time depends on the size of durian crisp. When you see that the surface of durian crisp is baked into a golden and translucent color, and the pastry looks crisp, it should be baked.