Ingredients?

Bread main body:

High-gluten flour 560g

White sugar 65g

Eggs (medium , about 50g) 2 pieces

4g salt

100g light cream

8g yeast

30g butter

200g whole milk

Puff pastry:

85g butter

85g powdered sugar

2 eggs (medium size)

2g salt

190g low-gluten flour

Durian cheese filling:

300g durian meat

150g cream cheese < /p>

30g powdered sugar

50g low-gluten flour

How to make durian and sesame soufflé buns?

Put the main ingredients of the bread except butter , put the liquid into the bread machine first, then the flour, sprinkle salt and sugar around, dig a small hole in the middle of the flour and put the yeast, start the dough (dough kneading) program, and let the dough reach the expansion stage. It is best to extend the bread machine by 5~ Knead the dough for 10 minutes (extension of time can make the dough better organized before the program prompts to add butter), then add butter, complete the kneading process, and wait for the dough to ferment (first rise).

When the dough is first rising, make the meringue. After the butter is softened, stir in the powdered sugar. Use a spatula to stir until smooth, add salt, and stir evenly again.

Add the egg liquid in several batches. The amount should not be large at a time. Use a spatula to stir the egg liquid and butter mixture until they are completely combined, then add the next portion of egg liquid until all the egg liquid is mixed. Put it in the refrigerator for 30 minutes. The purpose of refrigeration is to make the subsequent steps easier to operate.

To make the durian cheese filling, first beat the softened cream cheese with a manual egg beater and powdered sugar until smooth, add the durian meat, stir evenly with a spatula, sift in the low flour, stir evenly again, and add Store in the refrigerator for later use (I used Thai golden pillow durian, which is sweeter. If you use other durians, you may need to increase the amount of sugar.)

Take the dough out of the bread machine and fold it way to exhaust, do not rub (remember). Divide into portions of about 80g, which can make 13 pieces. Roll the dough into a ball, cover with plastic wrap and let rest for 15 minutes.

Roll the dough into a flat shape, add the prepared durian filling, and wrap it in the same way as a bun. The folds should be pinched tightly to prevent the filling from leaking during the second rise or baking. Punch down the folds and place them on the baking tray. Make all ingredients in the same way.

Take the puff pastry out of the refrigerator and divide it into 13 portions. Flatten each portion and cover it on the dough prepared in the previous step. It does not need to be smooth. The puff pastry will naturally become smooth when baking.

Cover with plastic wrap and ferment at room temperature (second rise). If the room temperature is not enough, you can put hot water in the oven and ferment in the oven. The second rise will take about an hour to double in size.

Preheat the oven to 180 degrees, middle and lower racks, for 16 to 18 minutes, until you are satisfied with the color.

Let cool to hand temperature, seal and store. This bread is soft when eaten hot or cold, and the filling is sweet, smooth and rich. It’s so delicious?