Durian Bun

Durian Bun

1. Flour, glutinous rice flour, durian meat, Angel yeast, sugar, warm water, 1g salt

2. Flour, add 50 grams of glutinous rice flour, appropriate amount of sugar, 1 gram of salt, and evenly mix the glutinous rice flour and salt.

3. Put 2 grams of yeast powder and mix well

4. Add 130ml warm water for kneading

5. No need to knead for too long, just mix the ingredients evenly

6. Just knead until there are no coarse grains. Knead the dough for a few minutes to get it done

7. Put it on the plate, sit in the pot, and cover the pot. I just want to make it easier and doesn’t take up any space. It’s not necessary to put it in the pot.

8. While waiting for the dough to ferment, take the durian flesh and remove the durian core

9. Put an appropriate amount of sugar and mix well with glutinous rice flour. Don’t put too much glutinous rice flour, so as not to affect the taste. I put 4 small spoons

10. Keep the durian stuffing mixed well in the refrigerator

11. The weather is hot and the pot is tightly covered, it will be fermented in 1 hour

12. Take out the fermented dough, the fermented dough has many meshes

13. Knead the exhaust

14. Knead the dough into a strip shape

15. Cut into equal parts, a small dough is the amount of a steamed bun.

16. Take a small dough and spread it flat

17. Put right amount of durian filling

18. Folded up

19. Put the folded buns on the flour and grind them down so that the seal will be firmer

20. Put the buns on the steaming rack for 15 minutes and wait for the second fermentation

21. Let stand for 15 minutes and steam on high heat

22. Steam on high heat for 15 minutes, turn off the fire for 5 minutes, you can eat it

23. Savoury, durian buns with Q tough buns