The simplest way to make durian cake

Durian is really loved by some and hated by others, but the candies made from durian are quite delicious, such as durian hard candy, durian ice cream, and durian cakes. The durian cake still has the unique flavor of durian, but the impact is not that strong. The durian cake is soft and sticky, and it is very delicious when added with other condiments. It’s just that the steps for making durian cake are a bit complicated. Here is the specific method of making durian cake.

Materials

Oily Skin

250g high gluten flour or medium gluten flour

Corn oil 75g (increase lard to 85g)

Water 85g

45g sugar (I also added a pinch of salt)

Shortbread

180g low gluten flour

Corn oil 80g (lard 90g)

Mung bean filling

200g mung beans (with or without skin)

Butter 50g

Sugar 50g

225g durian flesh (for durian lovers, please use less mung beans and more durian flesh)

Condensed milk 25g

How to make authentic durian cake (beyond Tianliang Pengfa and Pia)

Step 1

Soak the mung beans in clean water for two hours (in winter, it can be increased to four hours) and change the water every hour.

Step 2

Pour out the water, but don't pour it out completely. Leave a small amount of water to keep the mung beans moist. Steam over high heat for 40 minutes, or pressure cook for 10 minutes.

Take out the durian meat and mix it into the steamed mung beans, add condensed milk, and press it into a paste with a spoon.

Step 3

Put butter in a non-stick pan, pour in the mung bean and durian mixture, add sugar, and stir fry continuously to prevent the bottom from getting sticky.

Step 4

Until the bean paste becomes dry and no longer flows

Weigh out, cover with plastic wrap and put in refrigerator for later use

Step 5

Put all the ingredients of the dough into the bread machine and knead until a film is formed. Then make a ball and cover with plastic wrap to let it rise.

Step 6

Mix the pastry ingredients and cover with plastic wrap to let rise

Divide the oil dough into 16g pieces, cover each with plastic wrap, and divide the oil pastry into 9g pieces.

Step 8

The edges of the oily skin should be thin when flattened

Step 9

Put the puff pastry in it

Step 10

Place it as you would a steamed dumpling, keeping the seam facing downwards.

Step 11

Arrange in order

Step 12

Take out the first small pancake, unroll it, and roll it up. Step 13

Cover with plastic wrap and let rest for 15 minutes

Step 14

Relaxation is complete and then open again

Step 15

Roll it up again, cover with plastic wrap and let it relax for 30 minutes

Step 16

The relaxation process can be divided into durian fillings, each 20g

Step 17

After relaxation, take them out in order

Press the middle and pinch both sides to flatten into a round shape

Step 18

Use a rolling pin to roll the dumpling skin into a thin edge. Put the filling inside and tighten it tightly. Make sure there is no gap to prevent the filling from leaking out during baking.

Step 19

Preheat the oven to 180 degrees and bake for 15 minutes. Turn over and bake for another 10 minutes.

Step 20

It is best to store durian cakes after they have cooled down and put them in a breathable paper box such as an egg tart box with oil-absorbing paper on the bottom. Do not put them in a sealed plastic bag as they will become damp and soft.

Tips

If your durian flesh is not sweet enough, you must increase the amount of sugar in the filling