1. Prepare the flour in the dough material and divide it into two parts, then add one part to the yeast and fine sugar in the dough material, and the other part to the butter, durian pulp and salt in the auxiliary materials.
2. Pour the water on the yeast and mix it to form a batter, then pour another portion of the pulp material from step 1 into the mixture to form a dough.
3. Knead the dough until smooth.
4. To the expansion stage. Press into slices and spread the raisins.
5. Knead well again. After a shot at room temperature, the exhaust rounded off.
6. Divide into three equal parts, cover with plastic wrap and relax for ten minutes.
7. Take one portion and roll it out into an oval shape.
8. Roll up, close up and close down to form an olive shape.
9. Make the cut you like. Sprinkle some dry powder to cut some. The second serve is 20 minutes, the room temperature is 28-35 degrees, master it yourself or use the fermentation function.
10. Preheat the oven to 200 degrees, 18 minutes, the upper and lower heat of the middle layer. It's ok to slice it with a little jam.
