2. Add lard to butter. Scatter until there are no particles.
3. Add low-gluten flour and mix well. Evenly put into a long plate. Freeze for 20 minutes after a light earthquake.
4. Mix low-gluten flour with high-gluten flour. Add a small amount of custard powder. Beat an egg in the middle, add 75 grams of white sugar, add a little lard, scatter the egg and white sugar, add a little cold water several times, rub it repeatedly, wrap it with plastic wrap and freeze it for 15 minutes.
5. Knead the dough to eliminate the air inside. Freeze in the refrigerator for 5 minutes.
6. Use a heart hammer to flatten the dough. The dough is twice as big as the pastry, and the dough wraps around the pastry.
7. Beat the dough until the pastry becomes flat and soft, puncture the bubbles on the surface, roll it into a thickness of 3mm, fold the rolled dough, align and compact the joints, and freeze it in the refrigerator for 5 minutes.
8. Repeat the previous operations twice.
9. Cut the pastry into small pieces, remove the core of durian, grab it into mud, and cover it with plastic wrap for quick freezing 10 minute.
10, roll the pastry to 2mm thick, trim and cut it into squares, and cover it with plastic wrap for quick freezing10min.
1 1, quickly press molding with a mold, pack durian stuffing, fold it, brush off the powder on the surface, brush with egg yolk liquid, sprinkle with black sesame seeds, and bake at 180 degrees for 25 minutes.