Cake shell material

6 large eggs at room temperature

Room temperature whipped cream 40g

Normal temperature milk 560 grams

240 grams of low-gluten flour

Melt 40 grams of butter.

80 grams of fine sugar

2 grams of salt and 20 grams of corn starch.

2 drops of lemon juice or white vinegar

Sieve a 26 cm non-stick pan.

A big spoon, a wet towel and a piece.

Baked oil paper (large) is used to wrap the fried crust and put it in the refrigerator for refrigeration.

Sandwich material

Durian meat 600g (increase or decrease at will).

Cream1400g

Sugar powder140g

2 grams of salt

Practice of durian thousand-layer cake

Get all the materials ready first and weigh them for later use. Steps of durian Melaleuca Cake 1

Butter melts into a liquid state in water and can be used after cooling. How to Make Durian Melaleuca Cake Step 2

When melting butter, add salt and sugar to the eggs and stir them with a hand beater. Be careful to avoid bubbles. How to Make Durian Melaleuca Cake Step 3

Beat the egg whites until they can't be lifted. Let the sugar and salt melt with the egg mixture, then add a little lemon juice or white vinegar and mix well. The fourth step of durian Melaleuca cake

Add milk and whipped cream to the egg mixture and stir well. The fifth step of durian Melaleuca cake

Add the melted and cooled butter into the egg mixture and mix thoroughly. The sixth step of durian Melaleuca cake

Add the sieved low-gluten flour and corn starch into the egg mixture at one time and mix well slowly. It doesn't matter if there are particles. You have to sieve it many times in the future, so don't always stir it here to avoid gluten in the batter. Step 7 of durian Melaleuca Cake

Sift the batter four to five times or more. Screening is very important. The delicate and smooth skin lies in sieving. Sieving can also eliminate bubbles. When sieving, some unevenly mixed flour particles can be dispersed in the sieve with a scraper, and finally some concentrated egg whites and flour residues can be filtered out. Filtered batter generally does not have many bubbles, and the crust fried with this batter is generally beautiful without any big holes. Of course, the temperature is very important, which will be discussed later. Step 8 of durian Melaleuca Cake

Preheat the bottom of the pot with low heat, without adding oil. Just put your hand on the bottom of the pot and feel a little hot, not too hot, or the temperature will be too high. Pan I used a 26cm Supor non-stick pan. Many people make 8-inch cakes with 24 cm pans. I feel that frying an eight-inch cake in a 26cm pan is sometimes not delicious and smaller than an eight-inch one. Step 9 of durian Melaleuca Cake

I forgot to take pictures of pancakes, so I'll make up for them later. ) prepare a big wet towel and a clean big baking oil paper next to it. Stir the batter slightly with a spoon to prevent the batter from sinking into the bottom of the bowl and the batter liquid is uneven. Pour a spoonful of batter into one side of the pot, quickly rotate the bottom of the pot clockwise, so that the batter spreads along the bottom of the round pot, and slowly fry with low fire. At this time, the shell of the cake is relatively quiet.

When the foreskin begins to bubble a lot, it means that the crust is almost mature. You can hear some slight squeaks and slight steam sounds. Hold the pot and bake the bottom of the pot one by one near the fire source. When baking, you can see that bubbles appear soon near the fire source, and the shell turns white and seems to be separated from the bottom of the pot. Don't worry about the ugly shell. After cooling, the shell is flat and inconspicuous. After the whole crust has bubbles and turns white, the pot can be cooked basically. There is basically no hiss and water vapor at this time. If you think it is not ripe, you don't need to heat it again. There is still residual heat at the bottom of the pot when it leaves the fire source. Wait a minute.

If it's an induction cooker, it's much more convenient, because the fire temperature is even, so there's no need to do so.

Gently separate one side of the fried crust from the bottom of the pot with a scraper or spatula, turn the bottom of the pot over and gently stir the crust, and the whole crust will fall off. Put the pot on a wet towel to cool it a little. Meanwhile, put the crust on the oiled paper. If the crust is uneven, wrinkles will never disappear. By analogy, all shells can be fried, and shells can be stacked together without separation or adhesion. Be careful not to burn, the crust is very hot at this time. Steps of durian Melaleuca Cake 12

The fried crust is wrapped in baking oil paper and refrigerated for 30 minutes before use. Steps of durian Melaleuca Cake 13

Prepare sandwiches while waiting for the crust to cool. Take out durian meat, stir it with a cooking machine and put it in the refrigerator for later use. Steps of durian Melaleuca Cake 14

Whip whipped cream. Put an ice pack in the big bowl, put whipped cream in the small bowl of the refrigerator in advance, add salt and one third of powdered sugar, and the electric mixer will continue to send it at low speed. When a large number of bubbles appear, add the remaining half of powdered sugar and continue to send them at low speed. When there are slight lines, add the last remaining powdered sugar and send it at a slightly lower speed to check whether there are small short pointed hooks. Remember to check whether there are small sharp hooks at any time after the cream appears lines to avoid over-sending. You can also push a little harder. Steps of durian Melaleuca Cake 15

Stir durian puree and whipped cream evenly. I always put the basin in a big one with an ice pack. Steps of durian Melaleuca Cake 16

Prepare an 8-inch Mu Si ring and a larger washer, and prepare to form a thousand-layer cake. You can do it without it. Steps of durian Melaleuca Cake 17

Tear off the crust one by one, with the smooth side facing down and the side with the bottom of the pot facing up, spread it on the Mu Si circle, apply durian cream, leave a little space at the edge, spread another layer of crust, and flatten it slightly by hand, and the space at the edge will be filled with cream, one layer of crust and one layer of durian cream until the Mu Si circle is filled.

A Mu Si-shaped ring was made and spread directly on the cardboard, and the smooth side of pastry was spread directly on the cardboard. Steps of durian Melaleuca Cake 19

Cover it and put it in the refrigerator for three to four hours, so that the slightly diluted cream durian can stabilize again and become hard, so that it can be cut into pieces, otherwise it will be eaten in Explosicum. How to Make Durian Melaleuca Cake Step 20

When the refrigerator becomes a little stiff after refrigeration, cover the top of the mousse ring with cardboard or tray, then turn the mousse ring upside down, gently uncover the mat in front of the mousse ring, and then slowly and gently rotate the mousse ring to lift it up, so as to separate the mousse ring from the thousand-layer cake. Because the glossy surface of the cake crust used to be downward, now it is turned upside down, and glossy surface becomes upward. Just put the Melaleuca cake on the cardboard and cut it directly. Step 2 of durian Melaleuca Cake1

Mousse's crescent-shaped Melaleuca cake is more beautiful in shape. How to Make Durian Melaleuca Cake Step 22

Cut into pieces, box and store in the refrigerator, or eat directly without cutting into pieces. Eat fresh. How to Make Durian Melaleuca Cake Step 23

Food should be shared with friends and family. How to Make Durian Melaleuca Cake Step 24