Durian Crisp

Durian Crisp

1. Remove the tin foil cup from the egg tart wrapper and thaw. Be sure to tear off the tin foil before thawing, otherwise... you can try it 😜

2. The durian is cored, put into a fresh-keeping bag and pressed into puree. Pure durian meat, no starch and no sugar

3. Put it evenly in the tart crust

4. Gently pinch it, not the outermost edge, but the edge slightly inward, so that the crispy layer on the baked side is particularly obvious

5. Toothpicks pierce 2-3 holes on each to prevent it from bursting during baking

6. Brush layer water, or egg liquid

7. Sprinkle with sesame seeds

8. Preheat the oven up and down 210 degrees in advance, put it in the middle layer, about 15 minutes. Depending on the coloring situation, it can be adjusted to 200 degrees in the next five minutes

9. Put it in the box