Crispy Durian Bun
Overview
The durian buns are so delicious that you can’t help but chew them. The fragrant durian is sweet and delicate, and the dough is tough. Since durian is too high in sugar, patients with diabetes, heart disease and high cholesterol should eat it with caution
Tags
Ingredients
Steps
-
grams of durian meat, 250 grams of flour, 50 grams of glutinous rice flour, 2 grams of angel powder, 130 grams of warm water, and appropriate amount of sugar.
-
Remove the flesh from the durian and remove the core
-
Add some sugar and a small amount of glutinous rice flour and use a spoon to pound it into a puree. Store it in the refrigerator
-
Mix flour, glutinous rice flour, sugar, salt, and angel yeast. Add 130 ml of warm water in batches to neutralize the dough
-
Knead the dough until there are no lumps and it is uniform. It will take a few minutes to knead
-
Put it on the plate, sit in the pot, and cover the pot. I just want it to be convenient and not take up space. It doesn’t have to be put in the pot
-
The fermented dough will ferment in 1 hour if the weather is hot and the pot is tightly covered
-
Take out the fermented dough and knead it firmly to deflate
-
Then knead it into a long strip
-
Cut equal components
-
Take a small piece of dough and spread it flat
-
Put some durian filling
-
Fold and wrap
-
Place the folded and wrapped buns on flour and grind them down so that the seal will be firmer
-
Place the buns on the steaming rack and let them rest for 15 minutes to wait for secondary fermentation
-
Then cover the pot and steam over high heat for 15 minutes. After steaming for 15 minutes, turn off the heat but do not take off the lid immediately. Leave the pot on low heat for 5 minutes
-
Fragrant and sweet durian buns
