2. Stir the eggs evenly with a blender, taking care to avoid too many bubbles.
3. Sieve the low-gluten flour, corn starch and sugar powder, add them into the milk and stir well.
4. Don't use too much force during mixing, so as not to produce too many bubbles.
5. Then filter with a strainer and add it to the beaten egg liquid.
6. Melt the butter in the microwave oven and let it cool completely. Pour into the batter and stir well.
7. Stir the butter and batter evenly.
8. Sieve the batter twice, cover it with plastic wrap and put it in the refrigerator for half an hour.
9. After the pot is not heated, turn off the heat, put a spoonful into the pot with a small spoon, shake the pot quickly until it is full, immediately turn off the fire, and bake the cake with the remaining temperature.
10, take out the skin, and cut off the extra edges with a six-inch wooden wire mold.
1 1. Make 20-25 cakes in turn, wrap them in oil paper and put them in the refrigerator for half an hour.
12, beat whipped cream and powdered sugar to 80%, and put in the refrigerator.
13, durian meat made it into paste with a cooking machine.
14, durian paste and whipped cream are mixed evenly.
15, ready to spread cream, first put a cake crust on the turntable with oil paper.
16. Apply a small amount of cream with spatula and apply it evenly.
17, then cover a piece of cake crust with cream, and repeat the operation, preferably covering the surface with cake crust.
18, the baked Melaleuca cake is frozen in the refrigerator for more than 3 hours, and then cut into pieces for consumption.