Flying cake, durian meat.

Production steps:

1, the flying cake is slightly soft, and durian meat grinds it into mud with a spoon;

2. Cut the flying cake in half, put one piece on the puree, cover the other piece on it, pinch the four sides, and tie a few small holes in the cake surface with a toothpick;

3. Bake in the oven 190 degrees until golden brown.

note:

1, glutinous rice flour and sugar can be added to the pulp to adjust the consistency and sweetness; (You can keep the original taste of durian without adding it. I've cooked both. They're delicious. )

2, flying cakes, that is, missing flying cakes, are available in supermarket freezers.

Durian pancake:

Raw materials:

Crispy noodles, durian meat, fresh milk, lard, water and sugar.

Production steps:

1: Mix flour and lard into oil core, add water and sugar to flour, and knead into Shui Pi.

2. Put the water bag in the oil core, pinch it tightly, wrap it, roll it out, roll it into a tube, then flatten it, roll it into a circle, wrap the durian meat, knead it into a birdcage, and cut the surface into a sharp shape with scissors.

3: Fry in an oil pan at 160℃ until it turns yellow.

I haven't heard much about durian horn, sorry, haha.