1.

First, make the water-oil crust by sifting all the powders and adding them to the mixing bowl and mixing them well, about 3min;

2.

Add the water and butter together and mix them well at a slow speed;

3.

Punch it quickly until the gluten is finished stage, about 12-15min;

4.

Cover the beaten dough with plastic wrap

refrigerate and relax for 1 hour;

5.

While it's relaxing, make the shortening. Sift the low gluten flour and set aside; pour it into the mixing bowl with the butter and mix well on slow speed for about 3min; beat it quickly until it forms a dough for about 5min;

6.

To make the filling: core the durian meat; mix it well with the granulated sugar and refrigerate it for 30min;

7.

After everything is done, start to make the durian pastry. Take out the relaxed oil skin and divide it into 22g pieces; divide the shortening into 18g pieces;

8.

Press the oil skin into a circle and wrap it into the shortening;

9.

Roll the dough lengthwise into a long strip and roll it up from the top to the bottom

Relax it on the board for 5-10mins, then roll it out horizontally and roll it up; relax

9.

Should you have any questions? Roll up; relax

10.

Roll out the dough and flatten it with your hands; roll it out and wrap it in the prepared durian meat.

11.

Make it into an oval shape, cut the mouth with scissors, bottom side down, and arrange it into a baking dish. You can also make it into any shape and look you like

12.

Deep oven baking gear preheat 170 degrees, bake for 20min can be;