Ingredients: Pasta: 300g flour, 7g sugar, a little salt, water 150g, butter 40g (kneaded into dough), butter 180g (wrapped) and stuffing (stirred evenly): durian meat 102g (mashed), and powdered sugar/kloc-.

Practice: Mix all the ingredients except butter, knead into smooth dough, cover and wake up for 20 minutes. Cut the stuffing into pieces with butter, put it in plastic wrap, press it into large pieces with a rolling pin, and freeze it in the refrigerator. Roll the dough into a size slightly longer and about 3 times wider than the butter slices. Put the butter slice in the middle, fold the sides inward and pinch the ends. Roll into a rectangular sheet, fold both sides in half toward the middle, then fold in half to make the first 40% discount, cover with plastic wrap and relax for a while (15 minutes), roll into a rectangular sheet, repeat the previous step, make the second 40% discount and relax for a while.

Repeat the previous step and complete the third 40% discount. After relaxation, roll half into 3mm slices, which is the finished cake, and freeze the other half. Trim the corners of the cake and divide it into 6 squares. Divide the filling into 6 equal parts and brush the edges with egg liquid. Fold diagonally and gently press the side of the fork. Brush egg yolk liquid, then order soldiers and decorate with a little black sesame seeds. Bake in a preheated oven at 220 degrees for 25-30 minutes.

2, durian cake

Ingredients: durian, flour, cooking oil, sugar, salt.

Practice: Peel durian, peel mung bean, cook mung bean, crush durian, add some salt to durian to add a little sweetness. Add a little cooking oil after the mung bean is cooked and crushed. Put some sugar in mung beans and add some flour. Relax for ten minutes after the mung bean noodles are closed. Roll out mung bean powder, wrap it in durian, and spray water on the surface after shaping. Preheat the oven at 200 degrees for 5 minutes and put it in the oven. 20 minutes. Spray water again halfway. Take it out of the oven. Serve.