Swan Crispy

According to the recipe below, add an appropriate amount of warm water to the water-oil dough ingredients to form a dough. Mix the ingredients of the pastry together, knead it thoroughly with your hands, put it on a flat plate and spread it into long slices of even thickness, put it in the refrigerator for 20 minutes to let the pastry solidify. During this period, pay attention to check that the pastry is not too hard and can be pinched with your hands. Then take it out, roll out the water-oil dough, wrap it in puff pastry, roll it out and fold it in half, repeat three times. Leave ten minutes between each session to relax your muscles. Divide the pastry into wide strips of about 8 cm, spray a little water, stack 4 pieces on top of each other, and press lightly to stick them together.

Then cut into 1 cm thick slices.

Use a rolling pin to gently roll it into thin slices.

Brush one side of the filling with egg wash so that it won't spread when fried, then wrap the durian filling inside. You can choose the filling flavor yourself.

Wrapped in the shape of an elongated swan body.

Leave a space on one side for inserting the swan's neck.

With the seam facing down, brush the seam with a little egg wash and dip it in sesame seeds so that it won't fall apart when fried.

Put it in when the oil temperature is 120℃. When the crispy embryo floats, the oil temperature rises to 150℃, fry until golden brown and take it out.

Remove and place on absorbent paper to remove excess oil.

Use cookie dough or puff dough to make the swan's head and neck and bake them in the oven.

When connected together, a cute swan is formed.

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Ingredients

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