1. Prepare the raw materials for over-weighing
2. Add salt and a little lemon juice to the high powder, add 1/2 of the egg, add in an appropriate amount of water and stir into a snowflake shape
3. After kneading into a dough, add butter and knead into a smooth dough
4. Cover with plastic wrap and wake up for 20 minutes
5. Roll out the dough into large rectangular slices and add sliced butter
6. Wrap the dough with the other half, press out the gas, and seal the edges
7. Gently tap the surface with a rolling pin, then roll into thin slices, fold from 1/3 outside to the middle
8. Fold the other 1/3 to the middle, tap the surface lightly with a rolling pin, and roll it out into thin slices. Repeat this action 2 more times. (Frozen in the refrigerator for 15 minutes each time, so that the butter will solidify better, I just roll it out in a hurry, it's a bit difficult to roll)
9. After the durian flesh has been pitted
10. Add sugar and stir well
11. Roll out the puff pastry about 0.3-0.4 cm thick, cut into long strips evenly
12. Take one, put durian filling in half, brush the edge with egg white
13. Cover it with the other half of the dough and press the edge with a fork handle
14. Use the tip of a fork to press out the edges and brush the surface with egg yolk
15. Preheat the oven to 200 degrees, bake for about 15 minutes, the surface is golden and the crisp layer can be seen
Tips:1. The noodles of this dish must be beaten to make it chewy. In the seventh step, it must be beaten repeatedly with a rolling stick;
2. Durian still has to be imported from Malaysia for better flavor.
