1. Except durian and butter, all ingredients are put into the chef's machine
2. Cook machine for 2 minutes at level 1, and 5 minutes at level 3 to form a smooth dough, add butter
3. 1st gear for 2 minutes, 3rd gear for 10 minutes, the film can be pulled out
4. Put the kneaded dough in a basin, cover with plastic wrap, and put it in the refrigerator overnight
5. Take out the dough that is fermented to 2-2.5 times the size
6. Knead and exhaust, divide into 9 parts, knead round, cover with plastic wrap, and let stand for 15 minutes
7. Dig out the durian, put it in a cooking bowl, and smash it
8. Take a dough, roll it out, put in 20 grams of durian, wrap it in the position of the tiger's mouth, and close it down
9. Finish all in order, put in the oven for second fermentation, 40 minutes, put a plate of hot water at the bottom of the oven
10. When fermented to 2 times the size, take out and brush the whole egg liquid, sprinkle a little almond flour
11. Put into the preheated oven, middle level, upper and lower fire, 180 degrees, 20 minutes (bake until the surface is golden yellow and covered with tin foil)
12. After roasting, take it out and keep it sealed after cooling
Tips:1. Put it in the refrigerator to ferment, it will become softer if it takes a little longer
2. When packing durian, you must close the mouth well, otherwise the durian will flow out easily
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