The durian

1

Take the durian to the shell and get the durian meat. And then cut the guacamole open and remove the seeds inside。

2

AND CRUSHING IT WITH A SPOON, THIS ONE OF MINE IS VERY WATERY, WITH A PROPER AMOUNT OF LOW POWDER, AND 80 G OF SUGAR. IT'S STILL WET AND STICKY. I PUT IT IN THE FRIDGE FOR A WHILE。

3

After freezing, a small ball divided into 35 g/pieces remains in the freezer。

4

I'll make the oil first. In the mixer drum, 50 grams of room temperature butter (cut into small pieces), 10 grams of sugar, and 150 grams of sifted powder。

5

First, the hand will be splattered into crumbs (the butter melts during the process)。

6

The subsequent process was handed over to the kitchen and slowly added to the water. (Don't add here once. Flour is different in water. I added 83 grams of water)

7

The kitchen machine and face for 15 minutes, and the surface of the tarp is smooth。

8

The skins have to be grafted to the face of the noodles, which are smooth, because they are a little stretchy to fit the soaks. Me and the face are getting thick. Pack the oily face with a membrane, loose for 30 minutes。

9

And then we'll make a souffle: 60 grams of room butter cut into a bowl and low powder。

10

I've added 10 grams of fresh water, so I can just smooth the soak。

11

The oil coatings are divided into an average of 16 pieces, each approximately 18 grams。

12

On average, 16 of them were divided into approximately 13 grams each。

13

The yellow ones, the smaller ones, the souffles。

14

The oil coats (white) are flattened and the soaks (yellow) are placed in the centre。

15

Wrap it in a spherical form and squeeze it tight. The oil is so soft, soothing and easy to wrap。

16

The oil is being packed into the skins (16)。

17

Take an ellipse。

18

Scroll from top to bottom。

19

Scrolls (16 in total) in 20 minutes。

20

No more plastics, no more directs。

21

The long-growing strip。

22

From bottom up. This time it's much smaller。

23

16 canisters were added to cover the membranes, which were loose for 20 minutes。

24

Take a nice, loose tarp, seal it up and fold it from the middle。

25

The four corners tighten to the middle, into circles。

26

Zirconium, drop in 35 g/f。

27

Hold it tight at the gate。

28

Put your mouth down in the oven. Two yolk brushes and black sesame on the surface。

29

A preheated oven of 180 degrees, mid-level, top-fire, 30 minutes。

30

After a few attempts, finally it's gone。

31

The softness of oil coats and soaks is too important to be felt。

1. The consistency of the wrapper dough and the pastry dough should be appropriate. If the wrapper dough is too hard, it will be difficult to encase the pastry dough. When I made this for the first time, the wrapper dough was too hard, and it tore easily during wrapping. 2. If you have lard, you can use it for laminating. Lard offers better extensibility than butter. 3. The dough requires resting multiple times during the process. Always cover with plastic wrap while resting to prevent the surface from drying and hardening. 4. Brush with egg yolk wash twice before baking. If a whole egg wash is used, the color will be very light. 5. Ensure the dough is fully rested before the two rolling steps. Proper resting makes rolling easier and helps apply the right amount of pressure.