Durian Bun
1.
Mix the Chinese ingredients, knead into a smooth dough, ferment at room temperature to 2-2.5 times its size, about 2 hours, according to room temperature in winter, extend the time, can also be refrigerated and fermented for 6-12 hours
2.
Tear the fermented middle-species dough into pieces, mix it with the main dough material except butter, knead it by hand, knead it by hand, about 10 minutes, to reach the expansion stage
3.
Add softened butter and knead it by hand repeatedly by rubbing, smashing, and folding in half
4.
The hand kneading method is correct. Add butter for 10 minutes to pull out the glove film, or use a bread machine or a chef machine
5.
Put the dough in a container, wrap it in plastic wrap and ferment at room temperature to 2 times its size, about 1.5 hours
6.
Use the dough fermentation time to make durian filling, melt the butter in water, add egg liquid and fine sugar and beat well by hand. After beaten, it will feel whipped.
7.
Sift in low-gluten flour and mix well
8.
Add durian meat and mix well
9.
After mixing well, put it in the refrigerator and freeze for half an hour until the dough is fermented
10.
Vent the fermented dough, divide into 8 portions, cover with plastic wrap and relax for 15 minutes
11.
Take a dough and roll it out until it is thick in the middle and thin at the edges, and wrap it with durian filling
12.
Pinch the mouth tightly and put it into the paper round mold with the mouth down
13.
Put the prepared bread in the oven
14.
Start the fermentation function of the oven at 38 degrees for 30 minutes, put a bowl of hot water at the bottom of the oven to increase the humidity, and put the baking pan into the upper layer of the oven for secondary fermentation
15.
After fermenting, sift high flour on the surface of the bread, and preheat the oven at 170 degrees for 10 minutes
16.
Put it in the middle of the oven, set the time for 18 minutes, and the temperature will be 170 degrees.
17.
Bake for about 10 minutes and the surface is golden and needs to be covered with tin foil
18.
Bake it and let it cool on the grill
Tips:
1. It takes about 5.5 hours from making the dough to the end of baking. If it is troublesome, you can use the direct method.
2. Ordinary bread does not require a very thin glove film
3. According to the different water absorption of flour, the amount of milk can be added or subtracted appropriately
4. Don't pack too much durian filling, otherwise it will burst when baking. Frozen durian filling is for easy operation when filling.
5. The butter of durian filling can be beaten with softened sugar powder and then added with egg liquid, but it takes more time
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
