Durian crisp(liu lian su )

Durian crisp

Introduction:

"My young master and I like to eat durian.".. Two days ago, I tried to make a simple pastry. When the pastry was finished and the egg tart was made, I just saw my mother-in-law say that durian doesn't smell good (because she doesn't eat it and can't get used to it), so I used it to make pastry stuffing. I tried to make a dumpling like dumpling, but I couldn't afford it. When I was angry, I put it there and pressed it with my hand. As a result, I didn't have a sense of hierarchy at the end, so it was easy It's definitely not crisp when it's baked. As a result, it's really good to use a scraper to press slightly inside the edge opening. Baked delicious, crisp, fragrant, crisp.... See here for the pastry http://home.meishichina.com/recipe-38641.html ”

Production steps:

Step 1: roll the pastry into a 0.5-thick piece and cut it into a square. The size of the piece should be decided by yourself, but bigger is better.

Step 2: add the right amount of stuffing

Step 3: fold in half into a triangle

Step 4: the edge should be compacted. It's better to use a scraper to press it gently, so as to avoid filling flowing out when baking.

Step 5: evenly put into the baking tray, the best spacing point in the middle of the distance.

Step 6: after all wrapped, preheat the oven and put it in the middle layer at 175 ℃ for about 25 minutes.

Step 7: after cleaning up the battlefield, Bi ganghao also heard a "Ding"... Ha, my delicious food is out. I like eating durian when it's hot.

Materials required:

Pastry: one

Durian meat: 200g

Instant custard powder: 50g

Cold boiled water: 125ml

Note: when we make stuffing, preheat the oven at 175 degrees. When the stuffing is finished, we can bake it directly. When baking, it's best to look at the side. The personal oven is different. Anyway, it's OK to look at the golden one, and yo.. You can't eat while it's hot, because the stuffing inside is very hot. I bit it and it killed me

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Liu Lian Su