Eat an unsatisfying [Super Soft Durian Blessing Pao Bao]

Overview

I can’t tell when I started to like durian very much, and even became addicted to durian. Whenever I pass by the fruit stall, a lingering smell of durian wafts over me, and I greedily suck in the unique aroma in the air, and my mouth starts to water, haha. Someone once said that eating durian is like falling in love, which seems to make sense. Some people are destined to be in love with durian, some people just try durian and fall in love with it, and some people have to go through several fierce collisions before they can realize the beauty of it. However, once they fall in love, they will fall in love with durian so much that they will never leave it. In recent years, durian has not only appeared in the form of fruit, but durian-flavored toffee, durian cake and even ice cream have appeared in front of people's eyes. Durian is also very popular in the baking industry. Durian layer cake, durian cheesecake, durian cake, and durian bread are all what my friends like to make. If you are also a durian lover, then be sure not to miss the [Bursty Durian Blessing Buns] I made today. The extremely soft bread is filled with smooth and sweet durian. When you tear it gently, the milky yellow durian will pour out. It is really amazing. It is not satisfying to eat one.

Tags

• baking
• children
• bread
• breakfast
• clear water
• egg
• high powder
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Knead all the bread ingredients except butter together until the dough is smooth, then add butter and knead until a thin film comes out, and ferment until it doubles in size.

   

2. 2 Deflate the fermented dough and divide it evenly into 10 small doughs. Roll into round balls and cover with plastic wrap to rest for 15 minutes.

   

3. 3 Take a small piece of dough and roll it into a round shape, then put the durian filling on it.

   

4. 4 Turn the upper part of the dough over and wrap the filling tightly. Press the bottom edge of the dough thinly and roll it up from top to bottom into an olive shape.

   

5. 5 Cover with plastic wrap and ferment until doubled in size, brush the surface with egg wash, and bake in the oven at 210 degrees for about 12 minutes.