How to make durian cake lasagna

Durian Lasagna Cake

"There are even more ways to eat durian, freezing the flesh to scrape and eat as ice cream, and making desserts such as today's this durian lasagna cake. After freezing, the lasagna crust is Q-bouncy; even when served at room temperature, it's sweet and silky."

Ingredients

Main Ingredients

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Easy Bakery Pancake Mix 250g

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Milk 335g

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Eggs 335g (6)

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Butter 35g

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Milk powder 35g

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Durian 260g

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Light Cream 520g

Accessories

Sugar for cream

20g

Durian lasagna

Lasagna skin ingredients ready, the picture has 5 eggs, the actual use of 6, it is best to weigh according to the recipe table, because the egg size has the size of the eggs; milk replaced with cold water can also be; butter into a small bowl, melted under water standby;

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Eggs into the milk, 6 eggs just 335 grams, good coincidence;

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Using a hand whisk to mix the eggs and milk fully, do not beat too hard, so there will be a lot of foam;

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Powdered milk and bannock powder into the eggs and milk to melt. Pour the milk powder and pancake powder into the egg-milk melt;

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Mix well with a hand whisk, but at this time the paste is not fine, there are bubbles and a small number of lumps; you can leave it to stand for about 15 minutes, so that the lumps can absorb the water and become a paste, but in order to make the crust thinner and more bouncy, and finally with the following method, it does not take a lot of work;

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Take a small sieve, the paste will be fished up and sifted, at first there will be a lot of lumps and chunks of egg whites, with a small spoon in the sieve to tickle a little, so that all can be leaked down;

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After the sieve of the pasta paste is done, it is very smooth and delicate.

Pour the melted butter into the batter;

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Use a hand whisk to mix well again, so that all the butter is eaten into the batter, without separating the state;

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Now start to make the crust; the best way to do this is to use an induction cooker. The best way to make the crust is to use an induction cooker, which is more evenly heated than an open fire and has a more controllable flame; for the pan, I used a FARKER McRibbon pan that is designed for spreading the crust; ladle a spoonful of the batter into the pan and turn it so that the batter spreads evenly across the bottom of the pan; with a 160-degree electric ceramic burner, the crust will soon bubble up;

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10.

Place the pan down on a damp cloth to cool down the temperature and then place it over a damp cloth.

Put the pan down on a damp cloth to cool down, wait a few seconds, if you are not afraid of hot, just lift up the edge of the pie, see, the crust is very Qiao Bouncy; because there is butter in the batter, so you don't need to grease the pan additionally, and after the fire control is good, the pie will be more and more beautiful;

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11.

Cooking a good crust one by one stacked up, don't need to put any non-stick paper in the center

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12.

Refrigerated for more than 8 hours of light cream and durian ready, I am the durian meat into the light cream, so the dosage is half of the light cream on it, light cream with the President, Blue Windmill, Titan, Anjia, these, good whipped and easy to set the shape of the, do not use Nestle's, not firm.

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13.

Add 20g of sugar to 520g of light cream and beat until firm, then pour the durian meat crushed with a small spoon into the light cream;

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14.

With an electric whisk, beat for a few more minutes, then add the durian meat into the light cream. electric whisk and beat a few more times, mix well;

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15.

Take a large plate and put it on the laminating table, spread a pie crust on the plate, smear a layer of cream durian on the top, as evenly as possible, then cover with a pie crust, and stack them up in this way;

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16.

Until all the whipped cream is used up, and there is no need to do any decoration on the surface, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or more; I made it in the middle of the night, and cut it into pieces the next morning.

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Durian Layer Cake

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Cooking tips and tricks p>

Cooking Tips

1. Don't let the temperature of the crust get too high, but be patient; prepare a wet cloth and put the bottom of the pan on it to cool down, so that the next spoonful of batter can spread more evenly on the bottom of the pan; if the batter can't be rotated after it goes into the pan and is quickly set, the bottom of the pan is too hot, so you either need to wait for a while, or put the wet cloth under the cool water and re-run the cloth to cool down and then use it again, so that the bottom of the pan can be quickly cooled down;

This will help to reduce the temperature quickly.

2. There is butter in the crust, so there is no need to grease the non-stick pan, and you don't need any paper or plastic wrap to separate the pies from each other.

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