Difficulty: Scoop (Advanced)
Duration: more than 1 hour
Raw durian meat 1000g
Medium gluten flour 200g
Low gluten flour 250g
2 egg whites
150g of lard
Imported New Zealand animal butter 150g
Water to taste
20g white sugar
1. Pour all-purpose flour, egg whites, sugar, lard (50g) into a basin with some water and stir well.
2. Knead until the tendons form a water-oil dough, cover with plastic wrap and let stand for 30 minutes.
3. Mix the low gluten flour, remaining lard and butter into a basin, knead and knead into a puff pastry dough, cover with plastic wrap and let stand for 30 minutes.
4. Flatten the puff pastry dough in a rectangular plastic bag and freeze in the refrigerator for 20 minutes as shown.
5. Roll out the water and oil dough into a rectangle, then wrap it in the refrigerator and remove the puff pastry, sealing it tightly around the area.
6. Fold the dough three times like a quilt, then roll out the rectangle again and freeze it in the refrigerator for 20 minutes, repeating it 3 times.
7. Take the dough out of the refrigerator, roll out into a 1 cm rectangle, cut into 3*3 cubes, and wrap the durian meat in half.
8. Brush with egg mixture, sprinkle with sesame seeds, add to the middle layer of the oven that has been preheated 200 degrees in advance, and serve for 20 minutes.
9. Freshly baked durian crisp, durian incense fluttering Oh
Please do not take milk, eggplant, or drink alcohol for eight hours after eating durian puff pastry.