Durian Crisp

Durian Crisp

1. Make oily skin: Put 40 grams of butter in a large bowl, heat it in a microwave oven until it melts, then add 150 grams of flour, 10 grams of sugar, and 50 grams of water. Use chopsticks to stir into a flocculent shape.

2. Make meringue: Put 40 grams of butter in a large bowl, heat it in the microwave until it melts, then add 75 grams of flour and 5 grams of sugar, and stir into a flocculent shape with chopsticks.

3. Knead the oil crust and puff pastry into a uniform dough, wrap it in plastic wrap and leave it for 15 minutes.

4. Put 10 grams of durian meat, starch, and sugar in a large bowl, and mix well to form durian filling.

5. Flatten the oil crust and puff pastry respectively, wrap them with baking paper, and roll them into a thin and even slice. The puff pastry is slightly smaller than half of the oil crust.

6. Place the puff pastry on the oil crust.

7. Fold the oil crust, cover the meringue, and pinch the edges tightly.

8. Use a rolling pin to gently roll into thin slices.

9. Fold both sides of the dough toward the middle, and then fold it in half for a total of four folds.

10. Gently roll into a thin sheet, repeat the fold and flatten 3 times.

11. Roll up the flat dough.

12. Cut the noodles into 10 pieces of the same size.

13. Roll the dough into thin slices.

14. Pack a proper amount of durian filling.

15. Pinch the mouth tightly.

16. Heat up a frying pan, add durian crisps, and fry until the surface is golden.