There is no added sugar and no added fat in this dough. The sweetness comes entirely from the durian filling, and the crumb stays soft because a portion of cooked grain goes in with the flour. The filling is cooked down first and chilled, so it holds its shape inside the bun instead of soaking through.
Chinese · Bread
Cooked Grain Soft Buns Filled With Durian and Cream Cheese
Cooked mixed grain goes straight into the dough, which keeps these buns springy for a day, while a chilled durian and cheese paste is piped in at thirty grams a piece.
- Prep40 min
- Cook25 min
- Serves10
- LevelMedium
Ingredients
| 500 g | bread flour |
| 135 g | cooked mixed grain rice , cooled, at room temperature |
| 275 ml | water |
| 7 g | salt |
| 5 g | instant yeast |
| 200 g | durian flesh , stoned |
| 100 g | cream cheese |
| 30 g | milk powder |
| 8 g | cornstarch |
Method
- Mash the durian with a fork until no large fibres remain, and let the cream cheese sit out until it softens.
- Put the durian, cream cheese, milk powder and cornstarch in a non-stick pan over low heat and stir constantly until the mixture thickens and pulls away from the base.
- Scrape the filling into a piping bag and refrigerate it until firm, at least an hour.
- Mix the flour, cooked grain, water, salt and yeast into a dough and knead until it stretches into a thin, slightly see-through sheet.
- Let it rise until doubled, then divide into ten pieces and rest them for 10 minutes.
- Flatten each piece, press out the gas, and pipe 30 g of the chilled filling into the centre.
- Pull the edges up and pinch the base closed into a triangle, sealing the seam firmly.
- Set the buns seam down on a lined tray, proof until doubled, then dust the tops with flour.
- Bake until the crust is deep gold and the base sounds hollow when tapped.
- Cool for ten minutes before eating; the filling is molten straight from the oven.
Notes
- The filling must be cold and thick before it goes in. Warm filling leaks out of the seam during the second proof and burns on the tray.
- Pinching the base into a triangle rather than a simple round pleat gives three sealed edges, so there is less chance of a blowout.
- The source page gives no oven temperature. For a bun of this size, 180 C on the middle rack for 15 to 18 minutes is a safe starting point.
Ratios and technique checked against 叶子的甜蜜时光 on Douguo (榴莲奶酪软欧包（无糖无油）). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.