Durian cake

Overview

I bought a durian, so much that I couldn’t eat it all at once. Thinking of the delicious durian cakes I had eaten outside, I couldn’t help but want to make durian cakes. Just do it!

Tags

• afternoon tea
• butter
• corn oil
• durian
• flour
• sugar
• water

Ingredients

Steps

1. 1 How to make oil crust: 170 grams of all-purpose flour, 10 grams of oil, appropriate amount of warm water, appropriate amount of sugar, and turn the oil crust into dough. The dough should not be too hard. How to make puff pastry: 140 grams of flour and 70 grams of butter are melted in the oven (you can also use a microwave) to make a puff pastry.

   

2. 2 Mash 350 grams of durian flesh (removed seeds) into puree. The durian I bought was not very ripe, so I had to use a rolling pin to mash it into a paste. I use the most primitive method. I think this is the least wasteful. Add the right amount of sugar, if you like it sweet, add a little more. Then divide into 16 small groups and set aside. Mine weighs about 23 grams each.

   

3. 3 At this time, the dough has risen, and the dough and pastry are divided into 16 portions. The oil crust is about 18 grams per serving, and the puff pastry is about 13 grams per serving. Cover with protective film from kneading to oven, or place in a basin and cover with a pot lid.

   

4. 4 Roll out the dough and make the edges a little thinner. Put some puff pastry inside and roll it up.

   

5. 5 Use the tiger's mouth to gather the edges and finally close the mouth.

   

6. 6 From left to right, they are the wrapped durian puff pastry skin, oil skin, and puff pastry. The yellow ones are puff pastry!

   

7. 7 Wrapped dough for durian puff pastry. Place in two pots and cover the pot to prevent the dough from drying out.

   

8. 8 Take one and roll it into an oval shape.

   

9. 9 Roll into a roll from top to bottom.

   

10. 10 Roll 1 piece of dough into a roll one by one.

    

11. 11 Take one and roll it into a long strip.

    

12. 12 Roll into a roll from top to bottom. This time the roll is narrower and thicker.

    

13. 13 Roll into small rolls one by one.

    

14. 14 Press the middle of the roll.

    

15. 15 Fold in half and press down.

    

16. 16 That’s it!

    

17. 17 Roll out the durian pastry dough and make the edges thinner! Put a durian filling in the middle and wrap it up.

    

18. 18 This method.

    

19. 19 Roll out the wrapper like a dumpling, but the edges are a little thinner.

    

20. 20 Brush two layers with egg yolk. Don’t use whole egg liquid, the color is not as good-looking as egg yolk liquid!

    

21. 21 Fire up and down, 180 degrees, about 25 minutes.

    

22. 22 Out of the oven!