1, oil crust materials: 150 grams of gluten flour, 50 grams of butter, 35 grams of sugar, 75 grams of lukewarm water (water temperature of about 38 degrees).

2, shortening materials: 90 grams of low gluten flour, 45 grams of butter.

3, filling materials: 300 grams of durian meat.

4, all the ingredients of the oil skin into a smooth dough, covered with plastic wrap, relax for 10 minutes standby;

5, all the ingredients of the shortening will be mixed well, kneaded into a shortening dough; shortcrust

6, the oil skin, shortening, kneaded into a long strip, divided into 12 portions;

7, will be wrapped in shortening in the oil skin, pressed flat three folds and then flattened folded three folds, rolled into a round sheet

8, durian pastry practice: the durian wrapped in shortening skin, mouth down into the baking dish can be.