3 Mix well as shown in the figure and refrigerate for 30-60 minutes. Durian stuffing can be used as pastry shell after refrigeration.
4 1. Put all the materials into the dough and knead it into dough to make the dough. 2. All the materials in the oil skin material are put in and kneaded into dough to make oil skin dough. The freshly kneaded dough is wrapped with plastic wrap and put in a refrigerator for half an hour. It is easy to set after cold storage and does not stick to hands.
The small one on the right is pastry, and the big one on the left is pastry.
Take a portion of dough and flatten it. Wrap the dough and knead it into dough. Complete all the contents in turn.
As shown in the picture, the pastry dough is ready.
8. The pastry dough is stacked, and four doughs are used as an exploded view, as shown in the figure.
9 Roll it up as shown in the figure, cover it with plastic wrap and let it stand for 5- 10 minutes. Repeat the roll and repeat it twice.
10 completes the filling, which is only one step away from the finished product. Take four rolls, wrap durian stuffing to make an exploded view, and finally wrap the dough. Tip: If you don't like durian, you can use bean paste instead. You didn't shoot the stuffing, so you can fill it yourself.
1 1 Put it on a baking tray, let it stand for 10 minutes, then flatten it slightly and make several strokes with a knife.
Brush the egg mixture with sesame seeds 12, preheat the oven 160 degrees, heat the middle layer 15-20 minutes, and bake until the surface is golden.
13, as shown in the figure.
14 cooling.
15 durian meat is a perfect match for baking snacks. Dessert is more delicious than just eating fresh fruit and meat. As for durian, people who like it must like it, and people who don't like it hate its taste.
16 durian meat is full, and the sweetness of durian itself is enough.
17 you must use lard to make crispy skin, which is very fragrant. Crispy.