How to make durian cheese buns?

Mix all the ingredients of the Chinese dough, knead it into a ball, and ferment until it doubles in size.

While the zhongzhong is fermenting, prepare the filling. Microwave the cream cheese over high heat for 30 seconds until soft, add fine sugar and mix well. Add softened butter and mix well. Add durian freeze-dried powder, mix well and refrigerate until ready to use. The durian freeze-dried powder will have some small lumps, you can sift it, but I was too lazy to pass it through, and it was mixed evenly.

After oiling method. After the medium-sized dough is fully fermented, cut into small pieces, add the main dough ingredients and knead until it expands. Add butter and knead until complete. Ferment until doubled in size.

Gently press the fermented dough to deflate, divide into small doughs of about 70g each, roll into balls and rest for 15 minutes.

Roll the relaxed dough into a round shape, add the filling, and close the mouth. Ferment until about doubled in size. Preheat oven to 180 degrees.

Place the pattern board on the bread, carefully sprinkle flour evenly for decoration, then place it in the middle rack of the oven for 15 to 18 minutes.