1. First, accurately weigh the ingredients you need one by one for later use.
2. The durian cheesecake is divided into two parts, one is the pie, and the other is the filling. Knead the part of the pie into a smooth dough and place it aside to relax for 30 minutes. When it relaxes, cover it with plastic wrap or a lid to prevent the surface of the dough from drying out and cracking.
3. De-pit the durian and put it in a suitable container, press it into a puree with a spoon, and set aside.
4. Divide the loosened dough into two evenly, take one piece and roll it into a large disc, grab a handful of mozzarella cheese, and a large spoonful of durian puree.
5. Finally, let’s have a handful of mozzarella cheese, and then squeeze the dough tightly in a circular motion like a bun. Wrap the filling. Gently pat the dough flat with your hands. Do not move too hard, otherwise it will be easy to flatten.
6. It can be made into a circle or an oval, and then use a fork to pierce some small holes to prevent the dough from bulging and breaking the dough when baking.
7. The eggs are whipped evenly. Use a brush to gently brush the surface of the cake. The egg liquid should not be brushed too thick, which will affect the hardness of the later colored dough.
8. Preheat the oven, fire up and down, bake the lower layer at 190 degrees for 10 minutes,
9. Turn to the middle layer and continue to bake for 8 minutes, the surface is golden and appetizing.
Tips:1. It is enough to knead the flour into a smooth dough. When it is loose, it must be covered, otherwise the skin will be air-dried, which will affect the subsequent operation.
2. After the durian cheesecake is wrapped, be sure to pierce some small holes with a fork, otherwise it will bulge or even burst when baking.
The oven used this time is Changdi air frying
