Durian Bun

Name: Durian Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Pumpkin puree; 200g Flour; 3g yeast; 10g Sugar; 5g oil; 50g Spinach juice; 1g baking soda

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I don’t know why, I’m not particularly interested in durians, but I’m fascinated recently. I counted with my fingers. In this long holiday, I have eaten 10 durians, let alone durians in winter. It's cheap. Just buy one for a few hundred yuan. My husband said that I can't afford to have a wife who is a foodie!
Cut~
Although I am a foodie, I am also a capable foodie. Okay! Durian is too expensive to eat. I want to eat as much as durian-shaped buns. The weather is getting warmer and warmer. The most suitable season for making noodles of the year is here. Make a pot of steaming durian buns. Once fermented, it will be fluffy and soft. It is a feast for the eyes and the mouth. Haha, durian? Come and try this delicious and simple durian bun!
Among all the noodles, steamed buns are the simplest and most basic variety, but for newbies who are just learning to make steamed buns, it is not easy to ferment the dough. My friend complained to me: online Searching for steamed bun recipes, some have two shots, and some have three shots. All kinds of opinions are dazzling, and I don't know who is good to listen to.
In fact, these different methods are just personal preferences. If you want to save trouble, you can make buns that are as soft as three rounds and four rounds! When Meimei makes steamed buns, especially when making styling steamed buns, it has always used one-time fermentation. One-time fermentation is actually more advantageous because it does not require exhaust when styling, so that the internal structure of the steamed finished product is more beautiful.
Many friends have responded that when using vegetable juice to make colorful pasta, it is very beautiful when it is just made, but it is especially easy to change color after heating, which is very ugly.
In this recipe, Meimei wants to tell everyone a trick to make colored pasta not discolored. Look, this one uses spinach puree kneading to make green durian skin and pumpkin puree kneading to make yellow durian flesh. When kneading the noodles, Meimei just After using this trick, the color of the steamed buns is very vivid and vivid from time to time? Interested friends take five minutes to read this article!

Ingredients

120g Pumpkin Puree
200g Flour
3g Yeast
10g Sugar
5g Oil
50g Spinach Juice
1g Baking Soda

Durian Bun

1. Take 50 grams of spinach leaves, clean them, put them in a food processor, add 30 grams of water, and beat the spinach juice into a fine paste.

2. Pour the pureed spinach into a basin, add yeast powder and white sugar, stir well, add flour and baking soda, knead it into a dough, add cooking oil and knead it into a smooth dough. Add a little oil when kneading the dough to make the dough smoother and more delicate, and the steamed pasta tastes softer.

3. The pumpkin is sliced and steamed, then mashed into a puree while hot, and aired until warm, adding yeast powder and sugar.

4. After the pumpkin paste is evenly stirred, add the flour, stir with chopsticks to form a flocculent shape, knead the dough and add the cooking oil, and continue to knead into a smooth dough.
Different flours have different water absorption properties. If the dough is dry, you can add a small amount of water. If the dough is sticky, you can add a small amount of flour. The final kneaded dough is as soft as an earlobe.

5. Cover the kneaded dough with plastic wrap and wake up for 5 minutes to allow the dough to relax for a while to facilitate styling. After relaxing, knead the two colored doughs thoroughly, and the steamed buns will be softer.

6. Divide the pumpkin dough into 40 g doses and divide them into 40 g doses. Cover with plastic wrap and set aside.

7. Place the green dough on a panel sprinkled with dry powder, roll out a rectangular dough, press out 8 round dough pieces with a dumpling wrapper mold, and cover them with plastic wrap for use. If there is no dumpling wrapper mold, you can use a cup or a similar size mold instead. , I used a cut surface of a water pipe.

8. Take a yellow dough and press the stamp in the middle with the back of a knife. The stamp is as deep as possible to prevent the fluffy from disappearing after steaming.

9. Take out a green round dough piece and cut it in the middle with a knife, but remember not to cut both ends,

10. Cover the green dough sheet on the yellow dough. If the dough is too dry, apply some water to the contact area. Align the cut of the green dough sheet with the knife mark of the yellow dough.

11. Hold the two sides, the durian stem on the left, and the pointed bottom on the right, and then pack the other parts.

12. After the durian skin is wrapped, cut out the durian thorns with scissors, and the durian bun is made.

13. After all the durian buns are finished, put them in a steamer, heat the water to 30 degrees, cover the lid, and ferment the buns to double their size before steaming.

14. This is a good fermented state, the dough is obviously larger and fluffy, just pick it up lightly with your hands. It does not matter if the dough is cracked in the middle of the fermented dough, it is more real.

15. Cover the lid, bring the water to a boil, steam for 15 minutes, then simmer for 3 minutes.

16. The steamed buns with spinach juice are very bright in color. They won’t change color at all when steamed. They are fluffy and soft, and won’t harden when cooled.

Tips:
The pumpkin puree and spinach juice in the recipe can also be replaced with various vegetable powders. If you use fruit and vegetable powder, you don't need to use baking soda to fix the color.
Adding gram of baking soda to the spinach juice can prevent the spinach juice from fading after steaming. The amount of baking soda must not be too much. Pumpkin puree will not change color, so there is no need to add baking soda.
The recipe is a one-time fermentation. If the finished product is to be perfect, it is very important to knead the dough thoroughly and smoothly. The steamed buns made by one-time fermentation are more delicate.