Durian Bite Crisp

Durian Bite Crisp

1. The butter is soft and slippery at room temperature, press a few times with a rubber spatula

2. Sift in the powdered sugar and press it a few times with a rubber spatula, so that the powdered sugar will not fly up when you use a whisk in the next step.

3. Use a whisk until smooth and whitish

4. Add egg yolk (20g), continue to beat until smooth, sift in low-gluten flour, press with a rubber spatula

5. Flatten the dough, then wrap it in plastic wrap and put it in the refrigerator for an hour.

6. Divide the durian paste into two pieces, and twist each into a finger-sized strip, both of them are like this

7. Divide the refrigerated dough into two portions and knead into long strips

8. Flatten the dough to the width of 2-3 fingers. If you press it with a rolling pin, it will be more even. I press it casually with my hands, and it’s fine.

9. Put durian puree on top of the dough, wrap the durian puree with the dough

10. Cut the wrapped strips into small pieces until they are all wrapped. I cut them with a scraper. It is best to use a knife. If you cut with a knife, the cut surface will be much more beautiful.

11. Brush a layer of egg yolk liquid, sprinkle with white sesame seeds, and put it in the preheated oven

12. Bake at 180 degrees and lower heat at 160 degrees for 13 minutes. Turn to 190 degrees and bake for two minutes to color. Observe the situation in the oven at any time. You can take out the color on the surface.