How to make durian, radish, and thousand layers of pastry
Filling: whatever you like
Here is the sweet potato filling: steamed sweet potatoes + sugar + a little water
For the shortbread: 250 flour + 125 lard, mix well.
Water and oil dough: 250 flour, 75 lard, 100 water (you can reserve about 10 g. Increase or decrease according to the amount of water you wash the flour with).
[Oil dough, let it rest for 20 minutes, then knead it to make it smooth.]
After kneading the dough smoothly and waking for about 15 minutes, pack the shortening into the water-oil crust, (be careful not to miss the shortening oh)
Roll out the dough and tri-fold the first time, rotate 90 degrees and roll out again and tri-fold again. Roll out the first trifold, rotate 90 degrees and triple fold again. Refrigerate the pastry for half an hour or freeze for 20 minutes.
Take out the chilled or frozen pastry. Roll about 0.5 cm thick. Roll up from top to bottom.
Divide the dough in equal parts. Cut the dough lengthwise down the middle. Flatten the cut side up and roll out into an oval shape.
Roll out with the textured side down. Wrap the filling tightly (outward). (Any excess can be trimmed off.)
Organize into an oval cicada pupa shape
Deep fry in oil at about 40-50 degrees until. (Or you can use oven 180-200 degrees 25-30 minutes Adjust according to your oven.)
Be careful during the frying process. If the oil temperature is too high, the fryer will be burnt on the outside, but not on the inside. If the oil temperature is too low, the texture will not be crispy and will absorb oil and grease. (tiny bubbles, no smoke) Add the briquettes and fry until golden brown, then remove from the heat.
If you have any questions, or if you don’t understand, we can talk about it together- Open the big picture Hehehe.