Chinese Food
The durian version of durian Kwai Pao
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Remember. A few years ago, we used Kwai Fang's recipe. The method is very complicated. And the amount of butter is very large. Today's small cooking combines with my own understanding.
Cooking ingredients
Cooking Steps
Step1:85 g flour with low gluten, 43 g lar
Step2:High gluten flour 25g, low gluten flour 60g, sugar powder 20g, water 38g, oil 25g filling - durian amount (mash it with a small spoon
Step3:Sift the oil skin powder, add water, mix well and then add the oil. Mix well and then form the oil skin. Wake up for about 20 minutes. Sift the low gluten pastry flour, add more oil, mix well and form a dough. Wake up for about 20 minutes.
Step4:Use the method of big package. Cover the pastry with oil skin. It's like wrapping a bun. Tighten your mouth.
Step5:Every time you open it, it will be folded into a rectangle. Then it will be folded into three folds and rolled into a rectangle. Repeat this three times. Finally, the dough should be rolled thinner.
Step6:Cut the last pastry into isosceles triangle. Put a proper amount of durian on the bottom of the triangle.
Step7:Then roll it up slowly from the bottom.
Step8:Brush the yolk liquid on it. Match with white sesame. Put it in the middle layer of the oven. 200 degrees. 18 minutes or so.
Cooking tips:1. The above water oil ratio has been used for many times. It is relatively mature. In the process of operation, if you feel sticky, you can stick a little low gluten powder. 2. Besides durian, it's OK to put bean paste. 3. If the room temperature is low, large oil can be pre melted first, such as water separation preheating. 4. The size of durian crisp and oven model directly affect the baking time and temperature. Please adjust the time and temperature in time during the baking process. There are skills in making delicious dishes.
