The durian cake
By VicentaLakin
Recipe Recommendations
- Yixiao baked banji premixed flour 250 grams
- milk 335 grams
- eggs 335 grams
- durian 260 grams
- light cream 520 grams
- butter 35 grams
- milk powder 35 grams
- white sugar 20 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for The durian cake
1
1,000-skin materials are ready, with five eggs on the map, which are actually used in six, preferably weighed according to the formula table, given the size of the egg, the size of the head of the egg, the ability to exchange milk for cold water, and the fact that butter is in a small bowl, which melts in water
2
The eggs are in the milk, and six eggs are just 335 grams
3
(b) Full mixing of egg milk with a manual egg-pumper, not too hard, which would result in a lot of foam
4
Powdered milk powder and beam powder into egg milk solution
5
The mix of the hand-pumpers is even, but at this point it's not thin, it's bubbles and it's a little bumpy; it's about 15 minutes quiet, so that the bumps can be sucked into the water, but in order to make the skin thinner, it's no trouble to use the following method
6
Taking a little sift, sifting it up, starting with a lot of bumps and a lot of eggs, scratching it in the sift with a little spoon, so that it can all go away
7
When the face is sifted, it is very smooth and thin, pouring melted butter into the paste
8
(b) Manually applied egg-pumpers are mixed and even again, so that all butter is eaten into the paste without separation
9
It is now time to make pie skins; it is better to use an electromagnetic furnace to make pots, which are more evenly hot than a burning fire and are better controlled by fire; the pots I use are made by bakers specializing in rice-skinned porridges; and a spoon is put in the pots, turning around so that the face is evenly laid on the bottoms of the pots, with an electric pot at 160 degrees, which will soon give the skin a big bubble
10
PUT THE PAN DOWN, COOL IT DOWN ON A WET SHEET FOR A FEW SECONDS, AND IF YOU'RE NOT AFRAID OF HEAT, JUST LIFT THE CAKE. GET UP, LOOK, THE SKIN IS A Q-BALL; BECAUSE THERE'S BUTTER IN THE PASTE, THERE'S NO NEED FOR EXTRA OIL IN THE POT, AND ONCE THE FIRE IS CONTAINED, THE PIE WILL BE MADE MORE BEAUTIFUL
11
And a sheath of cake, and there shall be no sticky paper in it, even if it is a large pile, and each one shall not be attached
12
Refrigeration of light cream and durian for more than eight hours. I'm going to put the durian meat into light cream, so it's half the amount of light cream. The light cream is going to be used by the President, the blue windmill, the iron tower, Andia, and it's going to be easy to fix it, not with the nest, not strong, and it's going to affect the effects of thousands of layers of cake
13
520 grams of light cream, plus 20 grams of white sugar, to a strong state, and then pouring into the light cream with a small spoon of crushed guacamole
14
A few more bumps with an electric omelet so that it is evenly mixed
15
Take a large plate on the bouquet, and lay a piece of pie on the plate, with a layer of creamed guacamole on it, as even as possible, and then a piece of pie, and then put it up like this
16
I did it in the middle of the night and cut it the next morning。The durian cake Make Tips
1. The temperature of the cake skin is not high, and a sheet is patient; a wet cloth is prepared, so that the bottom of the pot is cooled on top, so that the next spoon of the paste can be spread more evenly on the bottom of the pot; if the paste does not move and is fixed quickly, it means that the bottom of the pot is too hot, either to wait for a while, or to put the wet cloth back in the cool, and then to cool quickly; 2. The butter is present in the pie skin, so there is no need for oil in the pot, and there is no paper or membranes to separate the well-spreaded pie。