Tossing puff pastry in the summer is a death sentence!
flour
200g
Butter (and noodles)
35g
Caster sugar
5g
salt
1g
water
100g
Butter (wrapped)
145g
Egg liquid
Amount
Durian
Look at the mood
In addition to the 145g wrapped butter, and noodles, I was lazy to use the bread machine...
Slice the butter and spread it into a plastic bag to form a large piece
Roll out the butter flat with a rolling pin and refrigerate for 20 minutes
After the dough is reconciled, it needs to be placed in the refrigerator for 20 minutes, then roll out the rectangle
The butter is spread on the surface as shown in the picture
Collapsed as shown in the figure
Fold again. Be sure to squeeze out the air, otherwise there will be bubbles in the subsequent rolling dough that will easily leak out of the butter.
After the previous step is completed, refrigerate for 20 minutes. Then take out the rollout and repeat the 678 step, repeating it three or four times.
No pictures were taken in the back... Then roll out the dough to 0.3 cm thick and cut into rectangles, put the durian on it, wrap it up, make it square, brush the egg mixture, put it in the oven, preheat it to 180 degrees, bake for about 25 minutes to turn golden brown.
In the summer, put it in the refrigerator to relax, butter is easy to melt, to ensure that the dough is still hard when wrapped durian.
In addition, there will be some slight oil out when baking, which is normal.
Referring to this recipe, everyone made 1 piece