Durian Crisp
1.
Mix the low-gluten flour and high-gluten flour through a sieve.
2.
Add 2g salt, 10g sugar and 110g water, mix well and knead into a dough. Do not add water all at once, because the water absorption of flour is slightly different, so as not to be too wet.
3.
Take 20g of butter and soften it at room temperature in advance. Add to the dough and continue to knead.
4.
When the butter is completely absorbed by the dough and won't stick to your hands, wrap it with plastic wrap and keep it in the refrigerator for one hour.
5.
Take 100g of refrigerated butter, put it in a fresh-keeping bag, beat it with a rolling pin or roll it into a rectangular slice. If the temperature is high, put it back in the refrigerator and refrigerate.
6.
Take out the dough and roll it into a dough piece that is 3 times longer and wider than the butter piece.
7.
Place the butter slice in the center of the dough.
8.
Fold the left and right sides of the dough along the butter side to remove the air, and then pinch the top and bottom ends to seal tightly.
9.
Use a rolling pin to roll it into a rectangular shape with a thickness of about 5mm.
10.
Like folding a quilt, fold the two ends of the dough along the centerline, and then fold it in half to make it look like the picture. Put it in the refrigerator for half an hour or quickly freeze it for 10 minutes.
11.
Repeat rolling out and folding twice and refrigerate for half an hour. Take it out and roll it into a dough sheet with a thickness of about 3mm.
12.
Find a round mold of any size, and carve out a round dough.
13.
Add 35g of sugar to the durian meat and crush it into a puree with a spoon. Serve as durian filling.
14.
Take a round dough and put a proper amount of durian filling. If you give it to children, avoid getting angry and put it as little as possible.
15.
Fold it up like a dumpling, and press the edge with a fork to prevent it from cracking too much during baking.
16.
Preheat the oven, 190 degrees, the upper and lower heat, bake for 10 minutes, take it out, brush the surface with egg wash, sprinkle with sesame seeds, and continue to bake for 15 minutes.
17.
Just out of the oven, the baby can’t wait~~ Enjoy while it’s hot~~
Tips:
In the process of folding the dough sheet, the dough may be slightly cracked and leaking oil, so rest assured that the effect will not be significant.
The low-gluten flour and high-gluten flour used in the raw materials are each 100g, and the taste is relatively crisp and delicious. Of course, all can be replaced with low-gluten flour, so that the taste will be more crispy.
Durian is already very sweet. If you like a light texture, you don’t need to add sugar when making the filling.
