Guangzhou style durian crisp

Guangzhou style durian crisp

Introduction:

Production steps:

Step 1: soften the shortening, butter and lard first, then add the flour and rub well, put it into the stainless steel square plate covered with preservative film, and put it into the refrigerator for refrigeration.

Step 2: mix the high gluten powder and low gluten powder with eggs and water, then add the softened butter, mix well, and put them in the same large plate with plastic film, refrigerate.

Step 3: when the hardness of the two dough is different (not too hard, just press it with your fingers), first pour the two dough on the chopping board, then pour one dough on the two dough, sprinkle some flour, roll it into a rectangle, 1.5cm thick dough, and fold it three times in the middle. Then roll thin and fold 3 in the middle. Then thin the middle of a central axis, two sides to the middle fold, and then fold. Wrap in plastic wrap and refrigerate. If the dough is too big, you can do everything in the middle

Step 4: thin the dough again, use a round mold to carve a round billet, roll it in the middle, put it on durian, fold it on both sides. Put it in a greased baking pan. (fire 240 degrees - Fire 220 degrees) about 20 minutes

Materials required:

Low gluten flour: right amount

High gluten flour: right amount

Shortening: proper amount

Butter: moderate

Lard: right amount

Eggs: right amount

Water: moderate

Note: when making oil noodles, make sure that the oil and flour are fully mixed until there are no particles

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original