1. Mix flour, salt and sugar, dig a hole in the middle, pour in a whole egg mixture and mix well
2. Pour in water and stir with chopsticks
3. Until there is no dry powder in the state of flakes (it is recommended to leave the last 10 grams of water to see if the situation needs to be completed)
4. Knead into a smooth dough with your hands, cover with plastic wrap and let it rest for 30 minutes
5. Cut the butter into thin slices into plastic wrap, yard into rectangles
6. Roll out with a rolling pin to fuse the butter into a whole, put it in the freezer for 8 minutes until the butter is slightly solidified
7. Roll the static dough into a rectangle
8. The frozen hardened butter is placed on the dough, which is wider and longer than the butter
9. Wrap the butter in the dough sheet and squeeze it tightly without exposing the butter, and freeze for 8 minutes.
10. Take out and roll out into a rectangle
11. Fold both ends toward the center line, and then fold it up again
12. Re-freeze for 8 minutes
13. Take out and roll out into a rectangle
14. Fold in three, put in the freezer for 8 minutes, repeat steps 13 and 14 after taking it out, fold 3 to 4 times in total
15. The durian is pitted and fleshed for later use
16. Roll out the dough and cut it into a square about 10cm long
17. Put the right amount on the small noodles is durian meat
18. Fold in half into a triangle
19. Put it on a non-stick baking tray and press the corners with a fork
20. Brush the whole egg mixture and sprinkle with sesame seeds (preheat the oven up and down at 200 degrees before brushing the egg mixture)
21. Put it into the preheated oven and bake for 15 to 20 minutes
22. Observe the coloring situation in the last few minutes and come out at any time
Tips:When wrapping the dough with butter, be careful not to expose the butter. After each folding of the dough, be sure to freeze it in the refrigerator for a while before rolling it out. This will allow the butter to solidify and relax the dough, making the next steps easier to operate. Use feminine force when rolling out the dough, not forcefully, otherwise the dough will break easily and the butter will be exposed. In this case, the dough will be difficult to roll. Be careful not to expose the durian filling when shaping the durian in the prepared meringue bag, otherwise the exposed durian will be burnt black
