Liulian Su (Cantonese Durian Puff)

Instructions

1. Mash the fresh durian pulp lightly with a fork, spoon it into 12 mounds of 25 g on a parchment-lined plate and freeze until firm enough to handle, about 30 minutes.
2. Make the water dough: mix the all-purpose flour and granulated sugar, rub in the 50 g unsalted butter, add the cold water and knead until smooth and elastic, about 8 minutes. Cover and rest 20 minutes.
3. Make the oil dough: rub the cake flour and 70 g unsalted butter together into a smooth paste, about 3 minutes. Cover and keep cool.
4. Divide the water dough into 12 pieces (about 27 g) and the oil dough into 12 pieces (about 17 g). Wrap each oil dough piece in a water dough piece and pinch closed.
5. Roll each ball into a 6-inch (15 cm) oval, roll it up from the short end, cover and rest 15 minutes. Turn 90 degrees, roll out again to 6 inches (15 cm), roll up and rest 15 minutes more. Preheat the oven to 400°F (200°C) during this rest.
6. Press each roll flat and roll it into a 4-inch (10 cm) circle. Set a firm durian mound on one half, brush the edge with a little beaten egg, fold over into a half-moon and press the edge closed, then crimp with a fork.
7. Set the puffs on a parchment-lined baking sheet, brush the tops with beaten egg and sprinkle with the white sesame seeds.
8. Bake on the middle rack until puffed, flaky and deep golden, 20 to 25 minutes.
9. Cool on the sheet for 10 minutes and serve warm.