How to open durian crisp, how to keep durian crisp crisp

Ingredients and recipes for puff pastry.

Puff pastry: 200 grams of low-gluten flour, 100 grams of lard (lard is generally used for Chinese pastry, butter is used for Western pastry).

Water and oil noodles: 250 grams of all-purpose flour, 120 grams of water, 25 grams of lard. (If you make fancy pastry, you can color it and form a colored water and oil dough).

How to open the puff pastry. First of all, add low-gluten flour to lard and form a puff pastry dough, the technique is first stacked, and then rubbed with the palm of the hand to make it uniform without white particles, and form a ball for later use.

Take out the water and oil dough and knead it slightly, roll it out into a rectangular piece, take out the puff pastry dough, press it into a square piece half smaller than the water and oil dough sheet by hand, fold the water and oil dough sheet to wrap the puff pastry dough sheet, pinch the edges tightly, roll it out evenly with a rolling pin, fold it into three layers, roll it out again, and finally complete three rolls, three times to stack three layers.

After the crisp is completed, the material is cut according to the variety made, which can be pressed by the mold or cut with a hob.

Oil skin material: 150 grams of all-purpose flour, 50 grams of butter, 35 grams of sugar, 75 grams of warm water (water temperature of about 38 degrees) Puff pastry material: 90 grams of low-gluten flour, 45 grams of butter Filling materials:

300 grams of durian meat Preparation Oil skin method Knead all the ingredients of the oil skin into a smooth dough, cover with plastic wrap, and relax for 10 minutes for later use; Durian puff pastry method Combine all the ingredients of the puff pastry.

The durian crisp shortener is too cold to work, and it will become uncrispy. It is recommended to leave it at room temperature for half an hour before baking. It can also be put into the microwave oven to dry, and if there is no microwave oven, it can be dried in the rice cooker alone, or you can put a thin layer of oil on it and dry it flat on the non-stick pan.

The durian crisp shortener is too cold to work, and it will become uncrispy. It is recommended to leave at room temperature for half an hour before baking. It can also be put into the microwave oven to dry, and the liquid wave oven can be dried in the rice cooker alone, or a thin layer of oil can be placed on it and dried on the non-stick pan.

Ingredients: 160 grams of plain flour and 30 grams of caster sugar.

90 grams of butter and 60 grams of water.

7-8 drops pandan grass juice 100 grams of cake flour.

1 piece of durian meat with medium trimmings (about 85 grams of pitted) 2 slices of toast.

Steps to make durian crisp.

Preparation of durian crisp**11Peel the durian flesh, remove the core and mash it with a fork. Add crushed toast to absorb the moisture in the durian.

The practice of durian crisp**22Stirred durian filling. Cover with plastic wrap and set aside.

The practice of durian crisp**33Knead the dough with the water, oil and puff pastry according to the recipe. The kneaded dough is relaxed for half an hour.

The practice of durian crisp**44Flatten the dough with the oily skin with the palm of your hand, place the puff pastry in the middle and wrap it.

The practice of durian crisp**55Sprinkle a thin layer of flour on the cutting board, wrap the dough face down, and flatten it again with the palm of your hand. Use a rolling pin to roll out the dough into a rectangle.

The practice of durian crisp**66Fold the rolled dough sheet from both ends to the center point, taking the middle point as the point. Relax the folded dough for 10 minutes.

The practice of durian crisp**77Turn the loose dough sideways and roll it out again into a sheet.

The practice of durian crisp**88Follow step 6 in one stack and relax for 10 min.

The practice of durian crisp**99As in step 7, roll out the dough sheet.

The practice of durian crisp**1010Roll up from one side of the dough sheet and roll the dough sheet into a roll.

The practice of durian crisp**1111Use a knife to cut the dough roll evenly into equal portions.

The practice of durian crisp**1212Flatten with the palm of your hand and roll out into a round sheet.

The practice of durian crisp**1313Put the durian filling in the middle of the dough, close and wrap tightly.

The practice of durian crisp**1414Put the wrapped durian crisp in the baking tray and place it in the middle of the preheated oven. Bake at 180 degrees for 25-30 minutes.

Add lard and it will open crispy sesame oil should also be fine sesame oil has not been tried.

Durian crisp is a dessert baked with durian pulp and flour. The golden durian crisp is filled with a soft and smooth filling made from fresh durian pulp, and is served with a layered, unusually loose and finely made puff pastry. After eating, the faint smell of durian makes people forget to return to "durian".

1. Production materials:

Oily skin ingredients: 150 grams of all-purpose flour, 50 grams of butter, 35 grams of sugar, 75 grams of warm water (water temperature about 38 degrees).

Puff pastry ingredients: 90 grams of cake flour, 45 grams of butter.

Filling ingredients: 300 grams of durian meat.

Second, oily skin. Knead all the ingredients of the oily skin into a smooth dough, cover with plastic wrap and let loose for 10 minutes.

3. Puff pastry. Mix all the ingredients of the puff pastry evenly and knead it into a puff pastry dough;

Fourth, puff pastry.

Knead the oil skin and puff pastry into long strips and divide them into 12 parts;

Wrap the puff pastry in the oil skin, flatten it three folds and then three folds, roll it into a round piece, that is, the puff pastry.

Fifth, durian crisp method:

Wrap the durian in the puff pastry and place it in a baking dish with the mouth down. Preheat the oven to 180 degrees, brush the egg yolk liquid onto the egg yolk crisp and bake the middle layer for 30 minutes. When out of the oven, brush the outermost layer of puff pastry with a thin layer of honey or syrup for a more pleasant taste.

Precautions: 1. Durian crisp should be eaten hot after cooking, so as not to lose the taste of the soft skin.

2. You can use frying to make it, which is similar to the effect of baking.

3. The puff pastry should be kneaded well, otherwise it will not be crispy and have no taste.

4. When wrapping durian meat, it must be wrapped tightly, otherwise there will be no taste.

5. The dough must stand to allow it to absorb the flavor of the material before proceeding to the next step.

6. Raw durian is most suitable for durian crisp.

7. Brush the egg yolk liquid to bake it out with bright color, appetite and enhance the taste.

Durian crisp. The Sea Breeze, 2015-02-14

When I made the egg shortbread, I thought of the durian crisp, and I drooled when I thought about that delicacy. This season, we have durian here is very expensive, but fortunately, some time ago, we discounted it, and decisively bought durian frozen in the refrigerator, and it can be tasted at any time! Festive snacks, Momoda!

300g all-purpose flour

60g white sugar durian to taste.

135g of warm water

All-purpose flour 240g

120g of olive oil

1.Prepare the materials.

2.Oil skin production: 240g of all-purpose flour add 120g of oil and form a dough, put it in a plastic bag and let it stand for 2 hours;

3.Water skin production: 300g of all-purpose flour, add 60g of sugar, 135g of warm water and form a dough, put it in a fresh-keeping bag and let it stand for 2 hours;

4.Thawing durian, about 4 pieces are used;

5.Divide the water skin and oil skin into small agents, 20 grams of water skin and 12 grams of oil skin into a dose.

6.Take a water skin, wrap a oily skin, seal it, cover it with plastic wrap, and relax for 10 minutes.

7.Take a dough and roll it into a long oval, roll it from the top to the bottom, turn the rolled dough 90 degrees and continue to roll it into a long oval, and then roll it up.

8.Roll it out slightly into a circle and wrap it in a piece of durian.

9.Flatten slightly and place in a baking sheet.

10.Preheat the oven at 180 degrees for 5 minutes, place on a medium layer and bake for 25 minutes.

11. ok！Delicious little desserts are baked, let cool, and packed in bags for collection.

Tips:1The longer it takes to wake up in the early stage, the softer the water surface will be, and it will be easier to do.

2.It is best to put each step in a plastic bag or cover with plastic wrap and relax for about 10 minutes. 3..

Due to the size of the cake and the temperature of the oven, the time may vary, so pay attention to the surface slightly yellowed.

I love durian crisp in March.

As a famous dessert in Guangzhou, Cantonese durian crisp is also a kind of souvenir that many people often bring back and forth to Guangzhou. In other words, Guangzhou people are really good at eating, and they are also very good at creating food things. The fragrance of durian and the crispiness of shortbread can be said to be delicious in the world.

Speaking of which, I don't know if you know the practice of Cantonese durian crisp? If you don't know, let's learn along.

Ingredients. Cake flour (to taste).

Cake flour (to taste).

Seasoning. Shortening (to taste).

Butter (to taste).

Lard (to taste).

Eggs (to taste).

Water (to taste) 1Soften the shortening, butter, and lard, then add flour and knead well, put it in a stainless steel square dish with plastic wrap, and put it in the refrigerator.

2.Add eggs and water to the high-gluten flour and low-gluten flour, stir well, then add the softened butter and stir well, and also put it in the same ** as above the plastic wrap, and refrigerate.

3.When the two doughs are not as hard as they are (not too hard, just press them with your fingers to understand), first pour the two dough on the board, then pour the dough on the two dough, sprinkle some flour and roll out the dough into a rectangle, centimeter thick, and fold it to the middle3. Then roll it out and fold it in the middle3.

Then divide a central axis in the middle, fold both sides in half to the middle, and then fold in half. Wrap in plastic wrap and refrigerate. (The dough is too large can be everything in the middle of the two).

4.Thin the dough again and carve out a round blank with a round mold, roll out the durian in the middle, and fold it in half on both sides. Place in a well-oiled baking dish. (240 degrees on the top - 220 on the bottom) for about 20 minutes.

Tip: When making oil noodles, be sure to mix the oil and flour well until there are no granules.

After reading the above production method, I seemed to smell the fragrance of Cantonese durian crisp again, and suddenly I really wanted to eat it. I don't know if you have seen the above production process, will you make your favorite Cantonese durian crisp at home now? Hurry up and learn it so that you can make it for your family or relatives and friends.

I wish you all a happy life.

How to make homemade durian crisp? Come and get it

The first ingredients to prepare: 200 grams of durian, 1 egg, appropriate amount of sesame seeds, and 20 egg tart crusts The steps are as follows:

1. Remove the core of the durian meat and press it into a puree for later use;

2. Wash the tart skin and set aside;

3. Use a spoon to scoop out about 18 grams of durian puree and put it into the tart skin;

4. Fold the tart skin in half by hand, pinch it tightly, and knead it into the shape of a durian crisp;

5. Put the finished durian crisp into a baking dish;

6. Preheat the oven to 180 degrees in the middle layer, bake on top and bottom for 10 minutes, and take it out;

7. After baking for 10 minutes, remove the tart skin, brush with egg yolk liquid, and sprinkle with sesame seeds;

8. Put it in the oven and continue to 180 degrees in the middle layer, up and down the heat, and bake for 20 minutes.

Preparation: 1. Remove the core of the durian meat and mix it evenly into a puree;

2. Take the egg tart crust out of the refrigerator in advance to warm up;

3. Put the durian meat into the tart skin;

4. Put the tart skin together and knead it like a dumpling;

5. Put it in a baking tray in turn;

6. Bake at 200 degrees, bake for 10min, take out, remove the tin foil;

7. Brush the egg yolk liquid and sprinkle black sesame seeds;

8. Continue to bake for 20min until the surface color is golden brown.

Ingredients: durian meat, flour, oil, eggs, sugar.

Method 1: Take the meat of durian for later use.

2. Knead flour, oil, eggs, and white sugar with an appropriate amount of water to form a dough, and knead repeatedly until the dough is smooth and non-sticky.

3. Roll the dough into many small balls, press flattened, then wrap in durian meat, brush with a layer of light egg yolk, and bake in the oven until golden brown and cooked.

How to make homemade durian crisp? Come and get it