8 eggs (normal size)

Low-gluten flour140g

Corn starch (or common raw flour) 80g.

70 grams of powdered sugar

660 grams of pure milk

40 grams of butter

Sieve (required)

Pan (essential)

400g of cream and fresh cream (stuffing)

Durian meat (stuffing) 200-300g.

20g fine sugar (added to cream)

Durian Melaleuca (super soft waxy egg skin formula? ( ? )? Clinic?

Again, get all the materials ready before () begins! A large quantity can only be high when stacked ~

Knock the eggs into the big bowl, and be careful not to knock the eggshells in ~

Then stir it clockwise into egg liquid, don't beat it hard ... it will cause many bubbles to affect the taste ~

Flour starch sugar powder has been put in the bowl in advance, and then sifted into the milk together.

Continue to turn on the manual mode to stir? ( ? )? Also be careful not to get ~ all ~ all ~ right ~ foam ~

Then sift the mixed batter into the egg mixture, ok ... the whole process is screening! ! Sauce purple can make the next fried egg skin fragrant and smooth! ! No particles and no bubbles! However, the batter on the screen is equivalent to a selfie without P! There are acne, freckles and dark circles. ...

# The importance of laying a good foundation #

↑ filtered particles and slag

Butter can finally appear (? Besides starch, butter is the soul of smooth egg skin!

First, melt the butter, heat it in a microwave oven or a small fire, cool it and add it to the stirred batter.

Oh, stirring and mixing.

Ah, sift back and forth twice!

Ok, the batter is ready, and now it's time to really test patience! Fried! Eggs! Skin!

Fried egg skin is like cooking in the kitchen. _-? )

Want to fry the egg skin beautifully, tender and smooth-fire is the key, fire is the key, fire is the key, fire is the key, fire is the key, fire is the key, fire is the key, fire is the key!

Fry all the time with low fire. The fire will make the egg skin blister and get old-burn it! !

Oh, the pot is also the key. If you don't have a pot, don't make it. ...

First, heat the pan with a little fire, then turn off the fire, scoop a spoonful of batter into the pan, immediately lift the pan and turn it clockwise, so that the batter can spread evenly in the pan and solidify. Don't fry for too long.

The whole process of frying eggs is to repeat this step.

The recipe can fry about 20 egg skins.

You can prepare a wet rag, put the pot on it to cool after frying, and tear the chicken egg skin by hand ~ it is completely non-sticky and easy to tear.

↑ Smooth and elastic egg skin ~

After frying, I couldn't help taking a big bite, even the egg skin without stuffing was delicious!

Although the process will take a long time, it will be very fulfilling to watch the fried egg skin rise ~ remember to put a piece of oil-absorbing paper under the plate with egg skin ~

If you want to make the egg skin neat and beautiful, you can cut off the extra egg skin with mousse edges. If it is not controlled by color, you can ignore this step.

After the egg skin is fried, it can be used for stuffing. Add sugar to the whipped cream. I use electric egg beater. If I hit it with my hand ... Oh, it's a good way to practice my arm strength.

Hard foam is a small triangle, which can be lifted upright. It must be hard enough, or it will flow everywhere!

Add the mashed durian meat and mix well.

Durian meat can be added according to personal taste, and more can be added if the taste is heavy. It doesn't matter. But it's no more than cream, and it all comes out?

Rub the mixed cream on the egg skin layer by layer ... just ... stick to it for a while and you will succeed. Start (a disease) ...

You're done! ! Put it in the refrigerator for an hour or two and let the cream solidify ~

It is easy to cut after refrigeration.