Cantonese-style Layered Pastry and Durian Filling
by Taste Kitchen 1983
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Tool gong egg liquid brush oven steamer
2. Ingredients: flour, butter, egg, sugar, corn starch, durian stuffing, durian meat, go pitted, add white sugar, corn starch, mix and steam for 15 minutes. Set aside after cooling.
3. Make the oil heart and rub the butter together evenly
4. Make butter, eggs, sugar, and water on the leather surface. Add flour and make a softer dough
5. How to open the pastry 1. Pour the fresh-keeping film oil on the tray, put one-half of the leather noodles into the refrigerator and freeze for half an hour. Pressing with your fingers can be pressed as the standard. 2 Take it out, open the leather bag and put it into the oil core. Fold in three folds in a rectangular shape. Go to the refrigerator and freeze for ten minutes. 3 Take it out and rush into a rectangle, fold it in quarters. Let it freeze in the refrigerator for ten minutes. 4 Take out the rectangle and fold it in half. Continue to freeze in the refrigerator for ten minutes. 5 Take it out and make it into a rectangular shape with a thickness of about 3 mm. Cut into small square pieces. Put durian filling in the middle. Brush one corner with egg wash and fold it in half to stick it.
6. Brush the surface with egg wash and sprinkle some black sesame seeds. Heat the oven at 200°C and bake at 190°C for about 15 minutes. The finished product is crispy in the mouth, creamy and rich in durian flavor.
Tips:Tips for making egg liquid on the surface: one whole egg, three egg yolks, and a few drops of oil
