The durian cake

1

Six eggs

2

milk, 500ml

3

butter 40g, sugar 50g, melted into liquid in a microwave

4

We'll mix eggs, milk, butter, sugar

5

Keep adding cake powder

6

If you mix flour and mixed liquids into thinner paste, you can see flour particles

7

Filter paste, a filter with a soybean machine, small eyes, so that once filtered, the flour particles can be filtered

8

Now get a flat, thin paste and put it in the fridge for an hour

9

Take an hour of silent paste out of the fridge, a spoonful of paste into the pan, little fire

10

Until you see a bubble, you'll shut down the fire

11

The skin is lifted out of the pan with the hand, and a large amount of cool water can be put next to it and the bottom cooled with water before it is released. It's just a dozen. I've got 15, and I'll put it on the side

12

While waiting for the skin to cool, handle the durian and cream

13

Take the guacamole out, go to the core, and mix it up

14

Take the guacamole out, go to the core, and mix it up

15

take 500 milligrams of light cream, pour it into the bowl and add 50 g white sand. sugar

16

Use an eggbeater to get the cream out. Don't beat it. I've just hit it a little bit

17

Once the guacamole and cream are ready, they can be wiped up. One layer of egg skin and another layer of delicacy. It's suggested to use the largest egg skin at the bottom, the most beautiful at the top

18

The effect of the 15th floor

19

And a little cherries at the end

20

Isn't it nice to cut it out

21

It's delicious

1. It is best to stir the resting batter before frying; otherwise, the top of the batter will be too thin and difficult to remove. 2. When peeling the wrapper off the frying pan by hand, keep a large basin of cold water nearby. Before peeling it off, use the water to cool the bottom of the pan. 3. Use a whisk to whip the cream; be careful not to over-whip it. I slightly over-whipped mine, causing oil and water separation that made it look like curdled tofu, which affected the presentation. 4. The quantities in this recipe call for 1 durian (about 1000g of flesh) and 500g of cream, but it felt like too little when layering it. I think doubling the amounts would be good.