How to make Musang King dessert

This season is when Musang King is on the market in large quantities, and many friends who love durian are in for a treat. Musang King can only be bought one at a time, and no one will sell it separately, so if you buy a lot of Musang King at ordinary times, it will easily go bad if left uneaten, and the fragrance is likely to be lost. So when you buy a lot of Musang King, in addition to eating it directly, you can also use it to make desserts and process it into different delicacies.

Durian Shell Stewed Chicken

Ingredients: durian shell (the white flesh inside the hard shell), some durian seeds, 1 free-range chicken, 20g astragalus, 10g angelica, peppercorns, fennel, chopped green onions, shredded ginger

Method 1: When making soup, use half a durian shell at a time. Use a knife to cut the white flesh inside into cubes and set aside.

2. Durian seeds are good things, don’t throw them away, they taste great. Use a knife to scrape off the hard shell outside the durian seeds and set aside. Cut the local chicken into pieces. I used black-foot chicken. Also prepare the peppercorns and star anise.

3. Put oil in the pot, throw them into the pot and stir-fry until fragrant, then put the chicken pieces in and stir-fry, then put the fried chicken pieces into the pot next to it. Put water, durian shells, durian seeds, astragalus, and angelica in the pot in advance, and turn on the fire to cook.

4. Don’t add salt at the beginning. Wait half an hour before serving, then add an appropriate amount of salt and simmer for a while before you can drink it.

Ingredients for puff pastry: 300g flour, 7g sugar, a pinch of salt, 150g water, 40g butter (knead into dough), 180g butter (wrap in)

Filling (mix well): 102g durian flesh (mashed), 10g icing sugar, 26g custard powder

Method 1. Mix all the ingredients except the butter, knead into a smooth dough, cover and let it rest for 20 minutes.

2. Cut the butter into slices of even thickness, put them into plastic wrap, press them into large slices with a rolling pin, and freeze them in the refrigerator.

3. Roll the dough into a size slightly longer than the butter slice and about 3 times its width. Place the butter slice in the middle, fold both sides inwards and pinch the ends tightly.

4. Roll the 3 pieces into a rectangular thin slice, fold both sides towards the middle, fold again, and fold into 4 pieces for the first time. Cover with plastic wrap and let it relax for a while (15 minutes).

5. Roll the 4 pieces into a rectangular sheet, repeat the previous step, fold them in 4 for the second time, and relax them for a while.

6. Repeat step 5 to complete the third fold of 4. After it relaxes, roll half of it into 3 mm thin slices to make the puff pastry, and freeze the other half.

7. Trim the edges of the puff pastry and divide it into 6 equal squares.

8. Divide the filling into 6 equal portions and put them into the puff pastry. Brush the edges with egg liquid.

9. Fold along the diagonal line and press lightly with the edge of the fork.

10. Brush with egg yolk liquid, then add some black sesame seeds as decoration.

11. Bake in preheated oven at 220 degrees for 25-30 minutes.

Durian Milk Jelly

Ingredients: 100g durian meat 200ml milk 200ml whipping cream 50g sugar 12g gelatin powder mint leaves for garnish Method: Use a blender to blend the durian meat until it is slightly broken. Prepare a pot, add half of the milk, whipping cream and sugar and bring to a boil. Set aside. Prepare a bowl, add the remaining milk and gelatin powder, and heat in water until the gelatin powder is completely melted. Mix the milk mixture and add the durian meat and mix well. Pour into a container and refrigerate overnight, or until it is set.

step66 is ready