Crispy Durian Pastry(liu lian su )

Crispy Durian Pastry

Introduction:

"Most people can still accept making durian crispy, because after skillful transformation, durian crispy only leaves an unforgettable aroma. The key to making durian pastry is the method of thousand layer pastry. As long as the pastry is done well, everything will be OK. "

Production steps:

Step 1: prepare materials.

Step 2: take out 220g of low gluten flour and 30g of high gluten flour, mix them evenly and sift them with a sieve. Put the flour into a container, mix it with 120ml cold water to form a dough, and then knead 40g butter into the dough.

Step 3: knead the dough to be smooth and non stick. Wrap it with plastic wrap and wake up for 20 minutes.

Step 4: take 200g fresh durian pulp, tear it open by hand and take out the core.

Step 5: put the durian pulp into the container, roll it with a spoon and stir it into mud, add 20g white granulated sugar and a little glutinous rice flour and stir well.

Step 6: cover the durian stuffing with plastic wrap and refrigerate for 20 minutes.

Step 7: wrap 150 grams of butter in plastic wrap, beat it into pieces with a rolling pin, and refrigerate for 20 minutes.

Step 8: roll the dough into flat slices, remove the preservative film on the butter, and put the butter slices in the middle.

Step 9: fold the dough on both sides to the middle and wrap the butter slices.

Step 10: first crush the dough at the bottom with your hands, roll the air in the dough upward, and then crush the dough at the top.

Step 11: roll the butter wrapped dough from the center to the four corners with a rolling pin to form a rectangular piece about 1cm thick.

Step 12: divide the patches into 4 equal folds, and fold the left and right patches to the middle.

Step 13: fold the two ends inward (folding method). Wrap in plastic wrap and refrigerate for 20 minutes.

Step 14: take out the dough and fold it twice. Wrap in plastic wrap and refrigerate for about 30 minutes.

Step 15: take out the dough in the refrigerator, place it for a moment until it softens slightly, remove the preservative film, carefully roll it into large dough, fold it three times, and refrigerate for 20 minutes.

Step 16: take out the dough again and roll it into 0.3cm thick dough. Use a cup or small plate to carve a round dough.

Step 17: take the yolk of an egg and beat it with chopsticks.

Step 18: put the durian stuffing in the middle of the dough.

Step 19: apply a little egg yolk on the edge of the dough.

Step 20: prick a few small holes with toothpick on the wrapped durian pastry to prevent the stuffing from exploding when heated.

Step 21: brush a layer of egg yolk on the surface of durian pastry and place it in the baking tray covered with tin foil.

Step 22: adjust the oven to 200 ℃ for 5 minutes and bake at 200 ℃ for 20 minutes.

Materials required:

High gluten flour: 30g

Low gluten flour: 220g

Durian meat: 200g

Glutinous rice flour: right amount

Butter: 190g

Sugar: 20g

Water: 120g

Salt: 1g

Note: 1. The amount of glutinous rice flour in the filling depends on the moisture content in the pulp, so that the filling is semi solidified. 2. To choose the mature durian meat, the more mature durian, the stronger the flavor, the higher the sweetness. 3. Durian crisp skin must be made of low gluten flour and high gluten flour, if ordinary flour instead of crisp effect is not good. 4. Be sure to brush the egg yolk. The finished product is golden.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Liu Lian Su