Lazy version of Durian Crisp

Durian is a weird fruit, weird. I didn't like to eat durian at first. Later, when I ate Durian Crispy by chance, I was out of control. Men at home also love to eat this bite, and from time to time buy a whole from the outside. Although durian is good, it can't be eaten too much. I often divide the durian into two, half eaten raw and half made into durian crisps and give them to the family to taste.

Durian is a weird fruit, weird. I didn't like to eat durian at first. Later, when I ate Durian Crispy by chance, I was out of control. Men at home also love to eat this bite, and from time to time buy a whole from the outside. Although durian is good, it can't be eaten too much. I often divide the durian into two, half eaten raw and half made into durian crisps and give them to the family to taste.

Material

Durian 2 pieces
Magical Indian Flying Cake (Sweet) 1 package
Whole egg liquid a little bit

Remove the sweet flakes from the freezer and soften them a bit.

Lazy version of Durian Crisp Step 1

Peel the durian and poke it with a fork to make it sticky.

Lazy version of Durian Crisp Step 2

Put two flying cakes on top of each other, smear an appropriate amount of flour in between, and they roll up.

Lazy version of Durian Crisp Step 3

After rolling it into a square with a rolling pin, use a knife to divide the dough into many small squares. You don't need to roll it too thin, just roll the thickness of two cakes into one.

Lazy version of Durian Crisp Step 4

Scoop a spoonful of durian into the separated squares, close the two sides, then press the side tightly with a fork, use a little more force, the dough will swell when baking, if the pressure is light, it will spit out .

Lazy version of Durian Crisp Step 5

To make the surface more beautiful, brush a thin layer of egg liquid and start baking. 180 degrees for 18-20 minutes. (According to the temper of each oven, don't burn it)

Lazy version of Durian Crisp Step 6

Leave a Reply

Your email address will not be published. Required fields are marked *