wash 150g mung beans
bring to boil then drain the water
to remove some beany flavor
soak overnight
medium heat steam 50 minutes
blend with 200g coconut milk
rice bran oil 20g
stir contistantly in low heat
monk fruit sugar 70g
freeze dried durian powder
durian mung bean fillings
all purpose flour 130g
sugar 12g
warm water 65g
coconut oil 12g
knead to a smooth dough
cake & pastry flour 65g
coconut oil 30g
rub to mix them well together
take 50-60g of the first water oil dough out
mix with matcha powder to make it green
use the rest of the dough to wrap the pastry dough
beat to flat
roll to a thin and square sheet
trifold
repeat rest, roll and trifold three times
trifold totally three times
cut 5- 6 pieces using a round cutter
roll the edges thinner
wrap 20g of fillings
close like a dumpling
roll 10g of green dough to round thin shape
cut the durian skin shape with scissors
using a bit of leftover dough
dye it brown with cocoa powder
roll it long
cut into small pieces
dip a bit water and insert into the stem position
300F/ 150℃ bake 25 minutes
durian mung bean puff pastry
In a hot summer day, you made a pot of tea,
I baked some puff pastry
life is slowly and elegantly moving forward