I'm a super lover of durian crisp, and I don't know if Yuki has a little friend like me. The durian crisp sold outside feels that it is either not pure durian, or it is particularly small, after all, the cost of durian is still quite high, and I make durian puff pastry at home, the taste is quite strong, very strong durian fragrance, and it is more assured. This durian puff pastry does not require a lot of tools or molds, and can generally be made by families with ovens. And the production method is simple, the required materials are also very simple, suitable for baking novices to try it out (put away)
Difficulty: Cut Pier (Beginner)
Time: 30-60 minutes
180g hot water (material a)
Sugar (material a) 40 g
Softened butter (material a) 40 g at room temperature
Ordinary flour (material a) 360 g
Low muscle powder (material b) 100g
Room temperature softened butter (material b) 100 g
Durian meat (durian filling) 200g
Milk powder (durian filling) 50g
1. The detailed production process is described below
First, let's manipulate material a
Melt 40g of sugar in 180g of warm water
2. Add 360g of regular flour and 40g of softened butter
3. Form a homogeneous dough and refrigerate for 20 minutes to relax
4. Mix the low-gluten powder in material b with the butter
5. Stir well, because it is sticky, it is not recommended to start, using a spoon is fine, after which refrigerate for 20 minutes
6. Pit the durian meat and mash with a spoon to add milk powder
7. The state after stirring well should be much lighter than the original durian color, and it should be relatively thin
8. So that the ingredients a, b and durian filling are completed, we can start making the puff pastry of the durian puff pastry, and the board must be evenly sprinkled with thin powder, and the dough is easy to stick
9. Roll out the dough slightly to form a round shape
10. Pour ingredient b all at once on top of the dough
11. Seal, be sure to seal tightly
12. Slowly roll out the dough and roll out flat, trying not to appear to fill the filling
13. Roll out into larger and more rectangular dough pieces
14. Fold the left and right sides to the middle, this is the first three folds
15. Roll out slowly
16. Repeat the process of 14, again tri-fold, this is the second tri-fold
17. Roll out again
18. Repeat the process of 16 for the last and third tri-fold
19. This time roll out the noodles to roll out thinner, preferably rectangular
20. Divide the dough into rectangles with a side length of about 3.4 cm
21. After that, we can start wrapping durian puff pastry, pick up a piece of dough cake, and put durian filling in the middle (not too much, either it will not be wrapped or will be opened)
22. Seal the dough and press the edges tightly with a fork, so that it is beautiful and strong
23. Place in a baking sheet and spread the egg yolks with black or white sesame seeds
24. Bake in the oven at 180 degrees Celsius for 25 minutes
25. After baking, the durian puff pastry is cooled and ready to eat
26. It is very crispy to eat right away, and it will be softer after the night, but I personally prefer it because I think the durian flavor is more intense
This durian puff pastry preservation should be sealed, and can be saved at room temperature If the durian filling is too much, it can be rectangular wrapped up, without having to be triangular, the triangle is good-looking, but the filling is not much