I edited it to half of it last night, and I used my hand to cancel the cancellation... Our family especially loved durian. When I hadn’t eaten it, I passed the supermarket durian booth and felt that smell. I couldn’t stand it. I suddenly went to the supermarket. I smelled a little scent and asked my husband what taste so fragrant. He pointed to the durian stand next to it and said it was durian. But it smelled like it used to be. He also told me deliciously. So I decided to buy a piece of tasting, and then I had to take off. He also said that the domestic durian was not so delicious, or that it was delicious in Malaysia. Later, we ran Malaysia to eat durian! Really super cheap! Cat Mountain King 10 yuan can eat enough ~ 20 yuan to eat support ~ Then these two days I thought, so I love to do the buns, why not do durian buns! When I thought about it, I decided to do it. So I put the frozen durian in the morning, the material is ready, and then I will record it while we are talking about it. While doing photos, it’s really hard for one person to do it, especially if there is no way to think about it. Come, so if you like me too, I want to reprint it, please note the source, don't waste me a little hard work! Need to use spinach juice and pumpkin puree, spinach must be washed and boiled water for a while to remove oxalic acid, I rinsed it with water after washing, then gently rub it to remove excess water, take spinach leaves when juicing In the part, add the little water to squeeze the spinach juice, then filter it; the pumpkin I use is the babe pumpkin, because the pumpkin itself is high in sweetness, not particularly pumpkiny, peeled and steamed, The excess broth that has been steamed is poured out and the pulp is used.
My pumpkin is steamed like this. It looks dry. I use a spatula to cut a bit and weigh it into the flour. It’s not enough to cut it until the dough is soft, but the different brands of flour have different water absorption. So this gram is just a reference, try to adjust it yourself, keep the dough in a soft but not sticky state.
The three-color dough is smashed to the three-light state, and the container inner cover is covered with plastic wrap.
Fermentation is about 1.5 times.
The fermented dough is vented and smashed, then smashed into large pieces, dried to the inside, and stacked like a stack of quilts, then kneaded and kneaded into pieces, then dry the powder quilt.
This is repeated four times, then to the three light, the amount of flour on the face is also need to feel their own, I am 30 grams per color, green and yellow feel a little dry, the latter need to shoot water, so these two colors It’s just a little less.
The dough is firm and soft without losing softness.
Then the weighing is divided into 6 parts. At this time, the incision is very smooth and smooth, and the incision picture is forgotten, but from this part of the photo, maybe your eyes can see...
Evenly divide into 6 parts, put them into a container and put them on the plastic wrap in the refrigerator freezer! This step is very important, because it is impossible to do the sculpt immediately, it is impossible to complete the three steps of the dough, so first put the refrigerator to slow down the fermentation speed of the dough.
The other two-color dough is the same. After one hair, the exhaust, the dough, the dough, and the plastic wrap are placed in the refrigerator.
Let the dough sit in the fridge for a while, prepare the durian and small scissors
Take only one white dough, one green dough and one yellow dough at a time, the other is covered with plastic wrap in the refrigerator, and the white dough is shaped into almost the same shape.
Cut a knife from the middle, do not cut
Pinch into this shape
The same is true for green, then apply some water to stick the two doughs. It should be noted that the part of the boat that is recessed in the middle of the boat should be slightly thinner. Otherwise, the surface is too thick, and the shape is covered with plastic wrap.
The yellow dough is smashed into oval pieces, wrapped in durian meat, and pinched like a dumpling.
Then wipe the water in the white and cut the green dough out of the thorn
When cutting a thorn, it is actually the same as making a hedgehog. The thorn is shorter and thicker. While cutting, use another finger to push the cut thorn backwards to make it more three-dimensional. Put the plastic wrap in the refrigerator! Avoid, slow down the fermentation speed, so that you will not make a big buns in front of you, and the refrigerator will still be fermented, but the speed will slow down, so try to operate as fast as possible.
The white dough and the green dough are pinched into a boat-type cling film, and the yellow dough is cut into two pieces of different sizes.
Small piece of scallions with durian meat
Pinch into this way
Another piece of dough is also a piece of durian meat.
Pinch into this
Fold those two corners
Wipe the water and put it in the boat. Cut the thorns and go with the first one. In the refrigerator, cover the plastic wrap.
The three-petaled durian meat is cut into three petals of yellow dough, and both ends are wrapped as in step 20, and the durian is wrapped in the middle.
Then pinch the edges
The combination is like this, is it very similar to durian meat? About how much to put this stuffing, don't be too little or too much, too much when the bag is not well sealed, too little pinch after the collapse, not good to see the shape of the 'durian meat' to stick with the 'skin' The center of gravity falls on one side of the durian meat. After doing so, the peel will not separate.
A total of 6 materials, three drawers, I am a 27Cm drawer, the water in the pot is burned to a warm fire, the two drawers are covered, two hair, 20 minutes, and then fire, SAIC After steaming for 15 minutes, 5 minutes, just fine.
Big durian after steaming
It's like it? In fact, looking at the trouble, it is very simple to do, if you like, let's try it!