Cooking Steps

1. 

   Step1:After the salt free cream softens at room temperature, add low powder, add water in several times and knead it into smooth dough by hand, cover with plastic film and relax for 20 minutes.

2. 

   Step2:Put the yellow into a thick fresh-keeping bag, roll it into a large thin sheet, and freeze for 10 minutes.

3. 

   Step3:Roll the loose dough into a rectangle. It's about 23 times the yellow. Take out the yellow and put it in the middle of the dough

4. 

   Step4:Cover the yellow with the dough. Press the upper edge tightly. Use the rolling pin to gradually press down to exhaust the air. Press the lower edge tightly. Roll it out into a rectangle as large as possible. Fold the long sides in half towards the center line, and then fold in half. That is, fold (fold) the plastic wrap, refrigerate in the refrigerator, and relax for 15 minutes.

5. 

   Step5:Take out the dough and fold it in four for the second time. Put the wrap in the refrigerator and refrigerate for about 15 minutes.

6. 

   Step6:Take out the dough. Reshape for the third time. Roll it out about 12cm wide. Cut out about 1.5cm long strip.

7. 

   Step7:The side (the layered side) is facing up. It's all in two.

8. 

   Step8:Roll the skin thin. Add some durian pulp.

9. 

   Step9:Roll up the thin skin from one end to the other. Pinch the mouth tightly and put it into the baking tray with tin paper laid. Preheat oven to 220 degrees. Middle layer. About 2025 minutes.