Swan Crisp

Swan Crisp

1. According to the formula below, add proper amount of warm water to the raw materials of the water-oil dough to form a dough. The ingredients of the shortbread are also mixed together, knead thoroughly by hand, put into a flat plate and spread into a thin and uniform long slice, put in the refrigerator for 20 minutes, and let the shortbread solidify. Pinch as well. Then take it out, roll out the water and oil dough, wrap the shortbread, roll it out and fold it in half, repeat three times. Ten minutes between each period to release muscle strength. Divide the puff pastry into about 8 cm wide strips, spray a little water, stack 4 pieces, and press lightly to bond them together.

2. Then cut into 1 cm thick long pieces.

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

4. Brush the side of the filling core with a layer of egg liquid so that it will not fall apart during frying and wrap the durian filling core. You can choose the filling flavor.

5. Wrapped in the shape of a slender swan body.

6. Leave a space for the swan’s neck on one side.

7. With the mouth facing down, brush a little egg liquid on the mouth and dip it with sesame seeds so that it will not fall apart during frying.

8. Put it in when the oil temperature is 120°C, wait until the crisp embryo floats, the oil temperature rises to 150°C, fry until golden brown and remove.

9. Take it out and place it on absorbent paper to remove excess oil.

10. Use cookie dough or puff dough to make the head and neck of the swan, and bake it in the oven.

11. Connected together, a cute swan is formed.

Tips:

Water and oil skin dough: 600 grams of low-gluten flour, 3 egg yolks, 100 grams of lard, 50 grams of custard powder.
Pastry dough: 600 grams of butter, 250 grams of shortening, 250 grams of lard, 500 grams of low-gluten flour.
Add appropriate amount of warm water according to the raw materials of the water-oil dough to form a dough. The ingredients of the shortbread are also mixed together, knead thoroughly by hand, put into a flat plate and spread into a thin and uniform long slice, put in the refrigerator for 20 minutes, and let the shortbread solidify. Pinch as well. Then take it out, roll out the water and oil dough with a rolling pin, wrap the shortbread, roll it out and fold it in half, repeat three times. There should be an interval of ten to twenty minutes during each opening period to release the muscle strength to facilitate the next rolling, otherwise it will easily break.