ingredients

cake crust ingredients

6 eggs at room temperature

4 grams of whipped cream at room temperature

56 grams of milk at room temperature

24 grams of low-gluten flour

4 grams of melted butter

8 grams of fine sugar

2 grams of salt, 2 grams of corn starch

2 drops of lemon juice or white vinegar

. ) used to wrap the fried crust in the refrigerator

sandwich ingredients

6g of durian meat (add more or less as you like)

14g of whipped cream

14g of powdered sugar

2g of salt

The practice of durian Melaleuca Cake

Prepare all ingredients first and weigh them for later use. The method of durian Melaleuca Cake Step 1

The butter is melted into a liquid state in water, and let it cool for later use. How to make durian Melaleuca Cake Step 2

When melting butter, add salt and sugar to the eggs, and stir with a manual eggbeater. Pay attention to the technique lightly to avoid bubbles. Step 3 of durian Melaleuca Cake

Just break up the protein until it can't be lifted, let the sugar and salt melt with the egg liquid, then add a little lemon juice or white vinegar and mix well. Step 4 of durian Melaleuca Cake

Add milk and whipped cream to the egg liquid and mix well. Step 5 of durian Melaleuca Cake

Add melted and cooled butter to the egg mixture and mix well. Step 6 of durian Melaleuca Cake

Add the screened 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 later, so don't always stir it here to avoid gluten in the batter. Step 7 of durian Melaleuca Cake

Sieve the batter four to five times or more. Sieve is very important. Sieve is the reason why the crust is delicate and tender. Sieve can also eliminate air bubbles. Some flour particles that are not evenly mixed can be dispersed in the sieve with a scraper during sieving, and finally filter out some condensed egg whites and flour residues. A well-filtered batter generally doesn't have many bubbles, and the crust fried with this batter is generally beautiful without any big holes. Of course, the fire temperature is very important, which will be discussed later. Step 8 of durian Melaleuca Cake

Preheat the bottom of the pot with a small fire, 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 use a 26cm Supor non-stick pan. Many people use a 24cm pan to make eight-inch cakes. I feel that I use a 26cm pan to fry eight-inch cakes, and sometimes it is smaller than an eight-inch one when it is not good. Step 9 of durian Melaleuca Cake < P > (I forgot to take a picture of the pancake, so I will make it up later. ) prepare a big wet towel and a clean big baking oiled 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 liquid into one side of the pot, quickly rotate the bottom of the pot clockwise, so that the batter liquid spreads along the bottom of the round pot, and slowly fry it on a small fire. At this time, the crust of the cake is relatively quiet.

When the crust starts to bubble a lot, it means that the crust is almost ripe, and you can hear some slight squeaking and slight water vapor. Hold the pot and bake it one by one near the fire source. While baking, you can see that bubbles appear quickly near the fire source and the crust turns white and appears to be separated from the bottom of the pot. Don't worry that the crust is not good-looking. After cooling, the crust is flat and not obvious. After the whole crust has bubbles and turned white, the pan can basically be cooked. At this time, there is basically no sizzling sound and water vapor. If you think it is not cooked yet, you don't need to heat it again. There is still residual heat at the bottom of the pan when it leaves the fire source. Just wait a minute.

it's much more convenient if it's an induction cooker, because the temperature of the fire is uniform, so it's not necessary to do so.

Use a scraper or spatula to gently separate one side of the fried crust from the bottom of the pan, turn the bottom of the pan upside down, gently stir the crust, and the whole crust will fall off. Put the pan on a wet towel and cool it a little. Meanwhile, put the crust on oil paper. If the crust is uneven, wrinkles will never disappear. By analogy, all the crust can be fried, and the crust can be stacked together without separation or sticking. Be careful not to burn it, the crust is very hot at this time. Step 12

The fried crust is wrapped in baking oil paper and refrigerated in the refrigerator for 3 minutes before use. Step 13

Prepare the sandwich while the crust cools. Remove durian meat, stir it into mud with a cooking machine and put it in the refrigerator for later use. Step 14

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

Stir durian puree and whipped cream evenly for later use. I always put the basin in a big basin filled with ice packs. Steps 16

Prepare an 8-inch Mu Si ring and a larger gasket to shape the durian Melaleuca cake. You can do it without it. Step 17

Rip the crust of durian Melaleuca Cake one by one, with the smooth side facing down and the side with the bottom of the pot facing up, spread it in the mousse circle, spread durian cream, and leave a little space on the edge, then spread a layer of crust, and flatten the cake surface slightly by hand, and the space on the edge will be filled with cream gradually, layer by layer with durian cream until the Mu Si circle is filled.

made a Mu Si-shaped ring and a one laid directly on the cardboard, and laid the smooth side of the pastry directly on the cardboard. Step 19

Cover the durian Melaleuca Cake with a lid and put it in the refrigerator for three to four hours, so that the slightly diluted cream durian can be stabilized again and become harder, so that it can be cut into pieces for eating, or it will go to Explosicum. Steps 2

When the durian Melaleuca Cake becomes a little stiff after being refrigerated in the refrigerator, cover the top of the Mu Si Circle with cardboard or tray, then turn over the Mu Si Circle, turn the backing plate in front of the Mu Si Circle upward, gently uncover the backing plate, and then slowly and gently rotate the Mu Si Circle to lift it up, so as to separate the Mu Si Circle from the Melaleuca Cake. Since the smooth side of the cake crust was downward before, it is turned upside down, and now it becomes smooth. Just put the Melaleuca Cake directly on the cardboard and cut it directly. Steps 21

The shape of the Mu Si Melaleuca Cake is more beautiful. Step 22

Cut into pieces, box them and store them in the refrigerator, or you can eat them directly without cutting them. Eat it 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