Melaleuca bark raw materials:

Eggs:100g

Fine sugar: 35g

Milk: 300 grams

Low gluten flour:105g

Butter: 20g

Filling material:

Fresh durian: 50g

Cream (animal cream): 70g.

Production process:

1. Beat the eggs, add the fine sugar, and mix the eggs and the fine sugar evenly with an egg beater (manual egg beater). Don't beat them.

2. Pour in the milk and continue to stir evenly.

3. Add the sieved low-gluten flour and mix well with a manual whisk.

4. Melt the butter, then pour the melted butter into the batter and stir well.

5. Put the lasagna batter in the refrigerator and let it stand for 30 minutes.

6. Put a small amount of batter (about a small cooking spoon, the amount of one spoon) into a non-stick pan (batter is easy to precipitate and needs to be stirred before use), gently shake the pan, flatten the batter to make it thin, turn it over immediately after coloring, then bake and color the other side and take it out and put it in a plate for later use.

7. Repeat the operation and make all the thousand-layer cakes. Make about 10 ~ 15 pieces of cake crust, wrap it with oil paper (to prevent the cake from drying out), and put it in the refrigerator and let it stand.

8. Mud durian for later use.

9. Beat the whipped cream with electric egg beater until it is 7% mature, and add durian puree and stir well.

10, a layer of skin, a layer of durian cream, a layer of skin, a layer of durian cream, repeated operations, put them up, set them in the refrigerator, and durian Melaleuca is ready.