High flour 150g Low flour 150g

Salt 5g Butter 40g

Cold water 150g Breaded in butter 180g

Supplementary Ingredients

Durian meat 150g Starch 15g

Clarifying Powder 15g Sugar 15g

Steps to make durian crumble

1. all. ingredients are mixed well and microwaved for 1 minute. There is no specific recipe for the filling, you can use pure lotus meat if you like. I wanted a lighter texture, added more powder and sugar, how much is also up to each person's preference; chenggong powder is to increase the feeling of the filling gelatinous; heating can also dilute the flavor of it.

2. Sift the flour and salt, put the softened butter into the flour, and rub it into the crumbs with your hands. (I'm lazy, I didn't sift the flour, and I melted the butter, then let it cool and kneaded it directly with all the ingredients.)

3. Add the cold water to form a ball, and continue to knead with your hands until it's complete and slightly elastic, then cut out a deep cross in the center, and put it in a plastic bag to freeze for 40 minutes or refrigerate it overnight. (The dough will continue to develop tendons as it is rolled out, so you don't need to knead it until it reaches the extended stage.)

4. Even if you are using regular Anjali butter, roll it out into a square in plastic wrap and refrigerate it. (I rolled it out into a slightly rectangular shape to make it thinner, which resulted in an oddly shaped dough for the back of the loaf)

5. Take the dough out and roll it out into a square, place a piece of butter on top of the dough, fold up the corners, and seal the top. (I think I actually rotated the butter sheet 30 degrees, but it all sealed up and the seal was pretty flat. Want to see the standard version, free that have haha.)

6. Roll out the dough in one direction to a long sheet, 3 folds. Turn the dough 90 degrees, first use a rolling pin to press the ends and then roll it out, again 3 folds. Chill for 30 minutes, then remove and roll out again, 3 folds, a **** is completed 3 times 3 folds. At this point the dough is still very cold, I only refrigerated and loosened for 20 minutes.

7. Bake: Divide the folded puff pastry into two parts and roll them alternately into squares of about 28*28cm, refrigerate for 20 minutes.

8. Use the pineapple pastry mold to press out the oval-shaped sheet, and then rolled out into a thin sheet (hot days, please feel free to refrigerate, division operation).

9. Brush the thin sheet with sifted egg wash and fill with the filling (about 4 grams); the top piece should cover the bottom piece and wrap it well.

10. Brush the tops with more egg wash and bake in the middle of a preheated 200 degree oven for about 20 minutes.

11. Immediately after removing from the oven, brush the tops with syrup (boil water to melt an equal amount of sugar).