1 Mix flour (250g), egg liquid, white sugar and lard (10g), add appropriate amount of water, stir evenly, knead until gluten is formed, and knead into a water-oil dough.

2 Mix the remaining flour (200g), lard (250g) and butter, knead and mix to form a dough.

3 Wrap the two pieces of dough in plastic wrap and place them in the refrigerator for 10 minutes.

4. Take 30g of dough and flatten it on the chopping board. Use a rolling pin to roll it into a round dough. Wrap 20g of pastry in the middle. Flatten it again and roll it into the shape of beef tongue.

Roll the ox tongue-shaped dough into a roll, place it horizontally on the cutting board, and use a rolling pin to roll it into a ox tongue shape again.

5. Roll the twice-rolled dough into a roll again, place it vertically on the chopping board, flatten it, and use a rolling pin to roll it into a round dough.

6 Wrap 25g of durian meat in the center of the round wrapper and place it on the chopping board with the seam facing down.

7 Heat the oil in the pot over medium heat until it is 60% hot, add the wrapped durian cake and fry until golden brown, take it out and drain off the excess oil.

The story behind the food. The golden and attractive durian cake is made with soft and smooth fillings made of fresh durian pulp and layered pastry. It whets your appetite. After eating, the faint durian flavor makes people forget about "durian".

The feeling of return.

?Tips can also be grilled instead of fried.

The pastry must be evenly layered to be crispy.

When wrapping the durian filling, be sure to pinch the closing edge tightly to prevent the filling from leaking during frying.