material

Ingredients: low-gluten flour 160 g powdered sugar 40 g eggs, two milks 480 g salad oil 30 g whipped cream (whipped cream with appropriate amount of sugar) and durian.

Color sesame oil: green, blue and red (this amount can be made into a thousand layers, and all materials are halved).

working methods

1, beat the eggs into the bowl, add the powdered sugar and beat well.

2. Pour in milk and stir well to form milk and egg liquid.

3. Pour in salad oil and stir well.

4. Sieve the low-gluten flour into the milk egg liquid and stir it directly with a manual eggbeater.

5. Sieve the prepared batter once (this step is very important to remove the residual particles in the batter).

6. Put the batter in the refrigerator and let it stand for half an hour.

7. Divide the batter evenly into four parts and drop a few drops of your favorite color.

8. When the pot is on fire, always turn on the minimum fire, and the fire is easy to paste.

9. Brush the bottom of the pan with a thin layer of oil, not too much oil (try to use a non-stick pan), just a thin layer.

10, after the pan is hot, scoop a spoonful of batter, pour it into the pan, quickly turn the pan over and spread it into pancakes.

1 1, when the cake in the pot is hot, gently lift the edge of the cake with chopsticks and pour it into a flat plate for cooling.

12, add a proper amount of sugar to the whipped cream, beat until the pattern can be maintained, and put it in the refrigerator.

13, take a cake crust with the smooth side facing down. Put the whipped cream into a framed bag and squeeze four strips of whipped cream in the middle of the crust.

14, put some durian meat on the cream.

15, squeeze a layer of cream on durian.

16, according to the steps in the figure, first fold the crust in the middle, then fold it up and down, then fold it from left to left, and then turn the wrapped banji upside down with the smooth side up.