Crispy Durian Pastry(liu lian su )

Crispy Durian Pastry

Introduction:

"My husband bought a big durian a few days ago. It's so expensive. My daughter and I can't stand the smell. What about so many durians? Think of the price of durian crisp, do a few times, and finally succeeded

Production steps:

Step 1: shell durian and take out durian meat. Then cut durian meat, remove the seeds inside.

Step 2: crush the durian meat with a spoon. My durian is very watery. Add appropriate amount of low flour and 80g white sugar (white sugar is added according to the sweetness of your durian). Stir well, durian mud is still very wet and sticky, I put it in the refrigerator for a while.

Step 3: take it out after freezing, divide it into small balls of 35g each, and put it in the refrigerator for storage.

Step 4: make the oil skin first. Put 50 grams of room temperature butter (cut into small pieces), 10 grams of white sugar in the mixing bucket, and then add 150 grams of sifted medium flour.

Step 5: first rub it into crumbs by hand (the butter is melting in the process of rubbing).

Step 6: after the mixing process to the kitchen machine, slowly add water. Don't add it at one time. The water absorption of flour is different. I added 83 grams of water

Step 7: kitchen machine and noodles for 15 minutes, oil dough surface smooth.

Step 8: knead the dough until the dough is smooth, because the dough has a certain degree of gluten, it can well wrap the pastry. I can make a thick film with my face. Wrap the dough with plastic wrap and relax for 30 minutes.

Step 9: make the pastry again: put 60g room temperature butter cut into small cubes in a large bowl, and sift in the low flour.

Step 10: I add another 10 grams of water and knead the pastry well.

Step 11: divide the woken oil skin into 16 portions on average, about 18 grams each.

Step 12: divide the pastry into 16 portions, about 13 grams each.

Step 13: yellow, smaller is pastry.

Step 14: flatten the skin (white) and place the pastry (yellow) in the center.

Step 15: wrap it into a ball and pinch it tightly. The soft and hardness of the oil skin is appropriate, and the ductility is good, so it is easy to wrap the pastry.

Step 16: pack the pastry into the skin one by one (16 pieces).

Step 17: take one and roll it into an oval shape.

Step 18: roll from top to bottom.

Step 19: roll them into tubes one by one (16 in total) and relax for 20 minutes.

Step 20: after the relaxation of the surface tube, there is no need to reshape, directly rolling.

Step 21: rolling out long strips.

Step 22: roll up from the bottom up. This time the tube is much smaller.

Step 23: cover 16 containers with plastic film and relax for 20 minutes.

Step 24: take a loose pastry, seal it up and fold it in half from the middle.

Step 4: tighten into a circle.

Step 26: roll it into a round piece and add 35g / piece of stuffing.

Step 27: pinch at the closing.

Step 28: drain into the baking tray with the mouth closed down. Brush egg yolk twice and sprinkle black sesame on the surface.

Step 29: into the oven preheated 180 degrees, middle, up and down the fire, 30 minutes.

Step 30: after several attempts, it's finally crisp.

Step 31: the softness and hardness of oil skin and pastry are too important to be realized only when you are familiar with them.

Materials required:

Oil skin: medium gluten powder: 150g

Butter: 50g

Sugar: 10g

Water: 75g

Durian meat: 400g

Low gluten powder: appropriate amount

Pastry: low flour: 120g

Note: 1, the soft and hardness of the skin and pastry should be appropriate. If the crust is hard, it's not easy to wrap the pastry. The first time I did it, the oil skin was too hard. During the process of packing, the oil skin was easy to break. 2. If you have lard, you can use lard for shortening. The extensibility of lard is better than butter. 3. In the production process, relaxation times are more, relaxation must be covered with preservative film to avoid surface drying and hardening. 4. Brush egg yolk twice before baking. If you brush the whole egg, the color is very light. 5. Before rolling twice, the relaxation should be sufficient. If the relaxation is good, the rolling will be easy and the rolling strength will be moderate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Liu Lian Su