Crispy Durian Cake 榴莲酥

Overview

Chinese Name: 榴莲酥
English Name: Crispy Durian Cake; Durian Crisp
Category: Snack小吃
Main Ingredients: Durian; Flour

Crispy Durian Cake榴莲酥 is a dessert baked with durian pulp and flour. The golden and attractive durian crisp takes the fresh durian pulp as the filling heart and is matched with the crispy and finely made crispy crust with clear layers, which greatly increases the appetite. After eating durian pastry, the faint durian flavor makes people forget to return.

Durian crisp is the most authentic in Thailand. In recent years, due to the rise of tourism in Thailand, durian crisp has gradually been accepted and loved by the Chinese people. In addition, durian crisp is also a delicacy often found in Guangdong广东 morning tea早茶. It first appeared on the morning and evening tea tables in Zhanjiang, at least 10 years ago.

Durian crisp is a food with high nutritional value. In addition to high sugar content, it also contains 11% starch, 13% sugar, and 3% protein. In addition, there are a variety of vitamins, fats, calcium, iron, and phosphorus. In Thailand, durian was used to nourish the body after illness and postpartum women. Locals regard it as the “king of tropical fruits热带果王”.

In fact, durian cake comes from Thailand and is a local specialty of Thailand. Durian cake has a long history in Thailand, just like some traditional delicacies in our country. However, the specific time of occurrence can not be verified.

Durian crisp was introduced into China in recent years. Durian pastry is loved by the Chinese people because of tourism in Thailand, and gradually some people in China began to try to make it by themselves. Now it has spread all over China.

How to make Crispy Durian Cake?

Ingredients：

150g low gluten flour
20g butter
75g cold water
Half durian meat
An egg

Instruction:

Step 1, Use 20g of butter and flour to make a pastry. Do not melt the butter, just soften it.
Step 2, Add cold water, knead and add until the dough becomes elastic and does not stick to your hands.
Step 3, Cross the dough with a knife and then refrigerate it for 40 minutes.
Step 4, Put 80g of butter into a fresh-keeping bag, roll it into square slices with a rolling pin, and refrigerate it in the refrigerator for 30 minutes.
Step 5, Take out the dough, roll it into large square pieces with a rolling pin, and wrap the butter pieces in. Pay attention to wrapping them completely without oil leakage.
Step 6, Roll out the wrapped dough and flatten the seam.
Step 7, Fold the dough three times, turn it into a rectangle, then roll it into a square, and repeat this step again. Then refrigerate for 20 minutes.
Step 8, Take out the dough and roll it flat, fold it three times, cut it horizontally, and roll each half into 2mm thin slices.
Step 9, Use a love heart mold to cut the dough piece by piece.
Step 10, Brush the egg liquid inside the dough, wrap it with durian meat, close it again, and apply another layer of egg liquid on the surface.
Step 11, Preheat the oven to 200 degrees and bake for 20 minutes.

Tips:

Cold water can be added while kneading according to the softness of the dough, and it can be added to the elastic Non-Stick Hand nonstick bowl.
People with heavy taste can pack more fillings each, but be careful not to let the fillings leak out.
Durian pastry should be eaten while hot after it is finished, so as not to cause bad taste due to soft skin.
The pastry should be kneaded well, otherwise, the durian is not crisp and has no taste.
The purpose of brushing egg yolk liquid is to roast durian crisp with bright color and stimulate appetite.
When making durian pastry, it’s best to use raw durian.