How to make this durian crisp? When it is not fried, it is scraped like bread. After frying. The skin explodes layer by layer. Excuse me, big brothers and sisters, help, hurry up.

1. Bake the glutinous rice flour in an oven preheated to 150℃ for 10 min to obtain mature glutinous rice flour. Durian meat pressed it into mud with a spoon, mixed with sugar and glutinous rice flour, and made durian stuffing. Can it be refrigerated for a while, and a slightly solidified package filling is better?

2. Take out the thousand layers of pastry or flying cakes from the refrigerator, thaw them and soften them. Put some dry flour on both sides, roll it into 0.3 cm pieces with a rolling pin, and cut off the four sides?

3. Cut the dough into cakes about 4cm wide and 5cm long?

4. Take a cake embryo, brush the egg liquid around it, and put a proper amount of durian stuffing in the middle?

5. Take another cake embryo, draw two lines on it, cover it with durian stuffing, and then press the pattern on it with a small fork. Can you decorate it so that the two cake embryos stick together?

6. Repeat steps 4 and 5 until all the cake embryos are made into durian crisp raw embryos?

7. Place the green embryo on a baking tray covered with tarpaulin, brush with egg liquid, and bake in a preheated oven 18 minutes?

skill

1. It's very hot now, so be especially careful to melt the butter in the pastry. After the cakes become soft, it is best to refrigerate a part before operation. Take it if you want. ?

2. Pastry must be stuck on the baking tray with tarpaulin, preferably Sanneng non-stick tarpaulin. ?

3. The production method of Melaleuca Crisp can refer to Junzhi's. You can also use Indian flying cakes instead of cakes, which are sold in supermarkets. ?

4. When making durian stuffing, if there is no glutinous rice flour, you can use a little corn starch or bread crumbs instead.