20 grams of butter to soften at room temperature, add low powder, add 80 grams of water and smooth into dough, loose for 20 minutes
90 grams of butter is placed in a thick storage bag, smashed into large slices and frozen for 10 minutes.
The loose dough is made into a rectangle, about 2-3 times that of the butter piece. Take out the butter piece and put it in the middle of the dough.
Wrap the butter piece with a dough piece, press the top side and gradually press down to vent the air. Pinch the bottom
The rectangle is as large as possible, and the long sides are folded in half to the center line, and then folded in half. Four fold
Repeat four times, the middle can be refrigerated for ten minutes before the operation, so as not to leak the butter.
After folding, it is about 12 cm wide and cut into strips about 1.5 cm long.
Flattened, divided into two parts from the middle
Take a thin slice and add the appropriate amount of durian flesh.
Roll up the thin skin from one end to the other end, pinch the cuff and discharge it into the tarpaulin baking pan
The oven is preheated to 220 degrees, the middle layer, about 20-25 minutes
This durian pastry meringue does not matter much. It can be stored for a long time with the fresh-keeping bag. The frozen food can be stored for a long time. When you put it in the cold room, it can be used. Egg tarts can be used for small dishes, very convenient!