Crust Ingredients

Large room-temperature eggs 6

Room-temperature light cream 40g

Room-temperature milk 560g

Low-gluten flour 240g

Melted butter 40g

Fine sugar 80g

Salt 2g Corn starch 20g

Lemon juice or White vinegar 2 drops

Sieve 26cm non-stick pan

Spoon a large wet towel

Baking paper (larger) used to wrap the fried crust and refrigerate

Sandwich

Durian meat 600g (add more or less if you like)

Light cream 1400g

Powdered sugar 140g

Salt 2g

How to Make Durian Lasagna

Prepare all the ingredients first and weigh them. How to Make Durian Lasagna Step 1

Melt the butter over water to a liquid state and set aside to cool. Durian lasagna recipe Step 2

While the butter is melting, add the salt and sugar to the eggs and whisk with a hand whisk, using a light hand to avoid air bubbles. The durian lasagna practice Step 3

Beat the egg whites and let the sugar and salt melt with the egg mixture, then add a little lemon juice or white vinegar and mix well. Durian lasagna recipe Step 4

Add milk and light cream to the egg mixture and mix well. Step 5

Add the melted and cooled butter to the egg mixture and mix well. The first thing you need to do is to make sure that you have a good idea of what you're getting yourself into. A well-filtered batter usually does not have a lot of air bubbles, so the batter fried crust is usually more beautiful, there will not be any big holes, of course, the fire temperature is very important, will talk about it later. Durian lasagna practice Step 8

Preheat the bottom of the pan over low heat, no need to add oil, put your hand on top of the pan bottom to feel slightly hot on it, don't get too hot, or the temperature will be too high. The pan I used is a 26cm Nepalese non-stick pan, many people use 24cm pan to do eight-inch cake, I feel I use 26cm to fry eight-inch cake about the same, sometimes frying is not good when it will be a little smaller than eight-inch. Durian lasagna recipe Step 9

(I forgot to take a picture of the pancake, I'll make it up later.) Have a large damp towel and a large clean baking greaseproof paper ready next to you. Use a spoon to stir the batter a little to prevent the batter from sinking into the bottom of the bowl of batter liquid is not uniform, a spoonful of batter liquid, poured into the side of the pan, quickly clockwise rotation of the bottom of the pan, so that the batter liquid along the round bottom of the pan spread, put on a small fire slowly baked fried, this time the crust is relatively quiet.

Waiting until the crust began to bubble a lot of small bubbles when the crust is almost cooked, you can hear some subtle nuisance sound and a slight vapor, lifting the pan will be close to the bottom of the pan around the fire one by one to bake a grill, baking side of the fire can be seen close to the source of the place of the rapid emergence of air bubbles and the emergence of the crust white appeared to be detached from the bottom of the pan, don't worry about the crust is not good-looking, the crust is cooled down to be flat, it won't be very! Don't worry, the crust will be flat and not very visible after cooling. To the entire pie crust have appeared bubbles and white later, basically can be out of the pot, this time basically no sound and vapor, if you think it is not cooked, do not have to re-heat, the bottom of the pot away from the fire there is still residual heat, a little wait on it.

If it is an induction cooker is much more convenient, because the fire temperature is uniform, no need to operate in this way.

Fry a good crust with a spatula or spatula and other tools gently one side of the crust off the bottom of the pan, inverted the bottom of the pan, gently a crust, the whole crust will fall, the pan on a damp towel to cool a little during the crust on a piece of greaseproof paper, if the crust is not flat there will be a never-ending wrinkles. If the crusts are not flat, you will get wrinkles that will never go away, and so on. The crusts can be stacked on top of each other, so they don't have to be spaced out and won't stick. Be careful not to burn them, the crusts are very hot at this point. Durian lasagna recipe Step 12

Wrapped in baking paper and refrigerated for 30 minutes before use. Step 13

While waiting for the crust to cool, prepare the sandwich. Remove the durian meat and puree it in a food processor and set aside in the fridge. Step 14

Whip the light cream. Put an ice pack in a large bowl, put the refrigerator beforehand in a small bowl filled with light cream into a large bowl, add salt, add one-third of the powdered sugar, electric mixer low-speed continuous whipping, when a lot of bubbles appear to add the remaining one-half of the powdered sugar, continuous low-speed whipping, when the appearance of light texture to add the final remainder of the powdered sugar, a little low-speed whip a little bit to check whether the appearance of a small short tip hooks, remember that when the cream appeared to be the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture of the texture, to avoid the appearance of small tip hooks, avoid the appearance of small tip hooks. Remember to keep checking the cream for small sprinkles when it appears to be streaking to avoid over-whipping. It can also be whipped a little stiffer. Step 15

Mix the durian puree with the whipped cream and set aside, I keep the bowl in a large bowl with an ice pack. Durian lasagna recipe Step 16

Prepare an eight-inch mousse ring and a larger spacer, ready to shape the lasagna, no can do.

Make a mousse circle shaped and a directly laid on the cardboard, directly laid on the cardboard on the smooth side of the pie crust face up. Durian lasagna practice Step 19

Spread with a lid and put in the refrigerator for three to four hours, so that a little diluted cream durian re-stabilized a little bit, become a little harder, before you can cut and serve, otherwise it will burst. Durian lasagna practice step 20

Refrigerator after becoming more firm a little bit, with a cardboard or tray cover the mousse circle on the top, and then flip the mousse circle, the mousse circle before the mat board facing up, gently remove the mat board, and then slowly and gently rotate the mousse circle will be lifted up, will be detached from the mousse circle and the lasagna, due to the previous smooth side of the pie crust is facing down, and now inverted, will become a smooth side facing up. The smooth side of the crust is now upside down. Place the lasagna directly on the cardboard and cut the plate directly. The durian lasagna is a great way to make the most of your time and money, and it's a great way to make the most of your time. Eat it while it's fresh. The Durian lasagna is a great way to make a meal that you can share with your friends and family. Durian Lasagna Step 24

This is the first time I've seen a durian lasagna in the world, and I've never seen one.