1 Prepare the raw materials. Peel and remove the core of the durian, put a plastic bag and press it into a puree and set aside.

2 Egg wash (leave a little to brush the surface), milk into the bread bucket, a corner of the salt, diagonally across the sugar.

3 Flour to cover the surface of the liquid, dig a small pit to put the yeast.

4 Mixing program, 30 minutes.

5 After 15 minutes of mixing program, add corn oil and 15 minutes to form a smooth dough.

6 Fermentation program, 50 minutes, ferment to 2 times the size.

7 Take out the risen dough, exhaust it, divide it into 6 parts of about the same size, roll it out and let it rest for 10 minutes.

8 Take one portion of the dough and roll it out into a circle, put 25g of durian into it and wrap it up like a bun.

8 Take a portion of the dough and roll it out.