Cooking Steps

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   Step1:This is the recipe of the crisp skin. The recipe of the bean fruit evening wind durian crisp is used. The dough is soft and the layers of the crisp skin are rich. First of all, put the water in the refrigerator and ice it. Call it powder. Add salt. Stir 40 grams of room temperature softened butter (cut into pieces) in the bowl roughly first. *The butter here must be soft, or it won't mix well.

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   Step2:Clean and disinfect the operation table. Move the flour dough to the operation table. Use the scraper to cooperate. While kneading, gather the flour on the working table together.

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   Step3:Slowly knead into a ball. Do not deliberately let it come out of the film. Use the palm heel to push and knead until it is smooth.

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   Step4:Crumpled dough. Cross it with a knife. Wrap it with plastic wrap. Refrigerate for 1 hour.

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   Step5:Next, make the butter. I use the Yellow slice of the Song Wen. Cut it into enough portions. Then put it in the fresh-keeping bag. Place it at room temperature for a while. Beat it into square slices with a rolling pin. It's about 34mm thick.

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   Step6:Take out the dough. Use a rolling pin to roughly roll it into a square. Turn the yellow color of the dough 90 degrees and put it in the middle of the dough.

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   Step7:Fold the four sides together. I once rolled out the part of the dough that didn't overlap. The butter was exposed. So this time, I tried to overlap the dough as much as possible. The folded part is a little thick. You can press it thin by hand first. But it should be noted that before rolling, try to press the overlapped part as thick as the other parts. Do not make the thickness different. *When rolling out, make sure there is enough hand powder on the table. Otherwise, it is not easy to roll out and break.

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   Step8:Roll the patch into a rectangl

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   Step9:It's about 3 copies. It's stacked up and down to the middle

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    Step10:Continue rolling into rectangl

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    Step11:Fold it up again and agai

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    Step12:Poor hand drawing. It is to roll out the dough on it in a square shape. Although I draw it very well, it is not so square when I roll it. The edge is not so neat. To roll it neatly, it is best to use a walking hammer. The rolling pin should be as straight as possible and the force should be even to roll it into a complete shape. After growing square, it is roughly divided into three parts, and the two sides are folded to the middle. Then continue rolling into square shape, roughly divide into three parts, and fold the two sides to the middle. At this time, my dough is a little soft. Wrap it with plastic wrap and refrigerate it for 20 minutes. Take it out and do another tripl

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