Ingredients

Main Ingredients

Durian 500g

Light Cream 500g

Low Gluten Flour 150g

Milk 450g

Eggs 2

Side Ingredients

Butter

25g

Sugar

90g g

Corn oil

A little

Durian lasagna recipe

1.

Step 1: Make the lasagna crust: Prepare the ingredients for making the lasagna crust: 150g of low-flour flour, 40g of granulated sugar, 450g of milk, 2 eggs, 25g of butter

2.

Mix the eggs and sugar

3.

Mix with a hand pump until the sugar is melted

4.

Add the milk and mix well

5.

Sift the gluten flour into the batter in three batches, and every time you do it, mix well and sift the next time, so that it won't be easy to get lumps

6.

Heat the butter until it melts.

Melt the butter and pour it into the batter, stirring well

7.

Sift the mixture through a sieve to get a more even and delicate batter, put it in the refrigerator and chill it for 30 minutes, and then the batter for the pie crust will be finished

8.

Heat up the non-stick pan, rub a little corn oil on it, and don't get it too hot, but ideally the batter should be slightly "sizzling" as it comes down. "

Ideally, there should be a slight sizzle when the batter comes down from the pan, so that there are no air holes and the batter hangs on

9.

Use a ladle to scoop up the batter, as much as you can each time, to ensure that the pie crusts are the same size; ladle a spoonful of the batter into the pan, lift it up and gently rotate it, and then spread it out to form a round pancake with a diameter of 20 to 22 centimeters. The batter will solidify quickly

10.

When the surface of the batter has solidified, remove from the heat without flipping; when the crust has cooled down a bit, pick up one side with a piece of bamboo and gently remove the entire crust; be careful not to burn it as the pot is still very hot at this point

11.

Spread the crust on a rack to cool and continue to finish spreading the crust.

All the pie crusts, can spread 10~12 sheets, if you are making 6-inch, can spread 15~16 sheets

12.

The cooled pie crusts will be stacked up into a plate, wrapped in plastic wrap to prevent air drying; do not worry about the problem of sticking, because there is a layer of butter on the surface of the pie crusts, so it will not be sticky

13.

The second step: to make the durian cream filling

16.

Mix 1/2 of the light cream with the durian meat to make a durian cream filling; this is much less messy than layering the durian meat and distributes the durians much more evenly

17.

Step 3: Assemble the durian lasagna: Invert an 8-inch pizza pan and line the bottom with a layer of tinfoil

18. Spread a crust, make sure it's flat

19.

Spread a thin layer of light cream

20.

Stack another crust, align the edges as much as possible, spread it flat, and spread a thick layer of durian buttercream filling, and repeat the above steps until all the crusts are stacked up

21.

Done! The round and bulbous, is not very cute ah, hey ~, at the request of friends, did not use the mold mold molding, but bare hands stacked, and again, although it is 8 inches, but because of the addition of a lot of traps, so the height is very high, the mold can not put ah ... ... ... Because it is to be a gift, so there is no way to cut the display, a little regret ah... ...

22.

Packed into the box, wrapped, immediately became more lofty, to send friends absolutely have face!

Cooking tips

Multi-layered is its characteristic, the texture of the softness of the crust, the smoothness of the cream, and the richness of the durian contrast. One bite, layers and layers of flavor. Notes are written in the steps, so please read them carefully.