2. Flour, first add 50 grams of glutinous rice flour, appropriate amount of sugar, 1 gram of salt and mix well.
Glutinous rice flour and salt can be dispensed with.
3. Add 2 grams of yeast powder and mix well.
4. 130ml warm water is added to the dough in stages.
5. Don't knead for too long, just mix the materials evenly.
6. Knead until there are no coarse grains.
Knead the dough for a few minutes.
7. Put it on the plate, sit in the pot and cover it.
I just covet convenience and don't take up space. I don't have to put it in the pot.
8. While waiting for the dough to ferment, take durian meat and remove the durian core.
9. Add the right amount of sugar and mix well with glutinous rice flour.
Do not put too much glutinous rice flour, so as not to affect the taste. I put four small spoons.
10. Keep the durian stuffing in the refrigerator.
1 1. It's hot and the lid in the pot is tight. 1 hour is good for fermentation.
12. Take out the fermented dough, which has many meshes.
13. Compaction and exhaust
14. Knead the dough into long strips.
15. Cut into equal parts, and a small dough is the amount of a steamed stuffed bun.
16. Take a small piece of dough and flatten it.
17. Put some durian stuffing.
18. Fold it.
19. Fold the steamed stuffed bun and grind it on the flour, so that the seal will be stronger.
20. Put the steamed bread on the steamer and let it stand 15 minutes for secondary fermentation.
2 1. Let stand 15 minutes, and then steam over high fire.
22. Steam on high fire 15 minutes, and turn off the fire for 5 minutes to eat.