Chinese Food
Durian cake made at home
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I'm a super durian eater. I don't know if there's any wood with the same partners as me. The durian crispy sold outside feels like it's not a pure durian, or it's very few. After all, the cost of durian is very high. I make durian crispy at home. It has a strong taste, a strong smell of durian, and I'm quite at ease. This kind of durian crispy doesn't need many tools or molds. It can be made in families with ovens. Besides, it's easy to make. The materials needed are also very simple. It's suitable for new bakers to try
Cooking ingredients
Cooking Steps
Step1:The detailed production process is as follows: first, operate a180g warm water to melt 40g suga
Step2:Add 360g ordinary flour and 40g softened butte
Step3:Make dough evenly. Refrigerate for 20 minutes and rela
Step4:Mix the low gluten powder in material B with butte
Step5:Stir evenly. It's sticky. It's not recommended to start. It's good to use a spoon. Then refrigerate for 20 minutes
Step6:Durian meat to be cored and mashed with a spoon to add milk powde
Step7:It should be lighter than the original durian in color after being stirred evenly. And it is thinner
Step8:In this way, materials a, B and durian filling are finished. We can start to make durian pastry. We must evenly sprinkle thin powder on the board. The dough is easy to stick
Step9:Roll the dough out slightly. It's roun
Step10:Pour all material B on the pancake at one tim
Step11:Seal. Make sure it's tight
Step12:Slowly roll out the dough. Try not to expose the stuffing
Step13:Rolling out into a relatively large rectangular patc
Step14:Turn left and right sides to the middle. This is the first three fol
Step15:Then slowly roll it ou
Step16:Repeat the process of 14. Three fold again. This is the second three fol
Step17:Open and leve
Step18:Repeat the process of 16. The last time is the third three fol
Step19:This time, roll the surface flat and roll it thin. It's better to be a regular rectangle
Step20:Divide the dough into rectangles about 3.4cm lon
Step21:Then we can start wrapping durian pastry. Pick up a piece of pastry. Put durian filling in the middle (not too much. It can't be wrapped or it will spread
Step22:The pastry is sealed. The fork is used to press the edge. It is beautiful and strong
Step23:Put it in the baking tray. Spread the yolk and sprinkle with black sesame or white sesam
Step24:Oven temperature 180 degrees for 25 minute
Step25:The roasted durian crisps can be eaten after coolin
Step26:It'll be very crispy right away. It'll be softer after the next night. I like it softer personally, because I think it's more intense
Cooking tips:This kind of durian crispy should be sealed. It can be preserved at room temperature if there is more filling. It can be wrapped in a rectangle. It doesn't have to be a triangle. The triangle looks good. But the filling is not much ~ this kind of durian crispy is only made just now. After it is put, it will tend to be soft and glutinous taste ~ good cooking skills.
