Durian Crisp---flying Cake Edition
1.
Defrost the pie in advance, 1 piece of durian meat that is well-cooked
2.
The durian flesh is mashed with a spoon into durian filling
3.
Sprinkle dry powder to prevent sticking, roll out the flying cake into a rectangular dough sheet
4.
Divide the dough into quarters
5.
Take a piece of dough and put a proper amount of durian filling in the middle
6.
After folding in half, use a fork to compact the three sides. A durian crispy embryo is ready
7.
Do everything and place it on a baking tray lined with greased paper, leaving a distance
8.
The egg yolks are scattered, and a thin layer of egg yolk liquid is evenly brushed on the surface of the durian crisp with a brush. Preheat the oven at 180 degrees, place the upper layer on the baking tray, and bake up and down for about 15 minutes, until the outer skin is crispy and the surface is golden.
9.
Baked Durian Crisp
10.
Serve
Tips:
1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. Durian Crisp is a thin slice of food, placed on the upper layer of the oven.
3. The durian crisp raw embryo must be compacted with a fork to prevent the filling from bursting during the baking process.
4. If the baking color is not satisfactory, increase the temperature of the upper tube and continue baking for 2-3 minutes to color.
