90g of low-gluten flour, 20g of butter, 2 eggs, 390g of milk, 70g of sugar (30g is used for making cake crust and 40g is used for whipping cream), 600g of cream and 300g of durian pulp.
Non-stick pan, screen, plastic wrap
Babies over 36 months old and not allergic to the above ingredients.
method of work
- 1-
Put butter, 190g milk and 30g sugar into a pot, and heat over low heat until the butter is completely melted. Remove from the fire.
-2-
Keep stirring the liquid, so that the butter and milk are fully mixed, and there is no "floating oil" state. In the picture, the milk and butter have been completely blended, but there will be bubbles formed by stirring, which is okay.
-3-
Sift in low-gluten flour and mix well.
-4-
Break the eggs and pour them in.
-5-
At this time, there are bumps in the batter, so it needs to be sieved. I think a good batter needs to be sieved more than three times.
-6-
This is the final batter. I have sieved it three times, and it is obviously delicate and even, right? Next, let's make the crust. I recommend using a non-stick pan, which is the most convenient pot for making the crust of a thousand-layer cake.
-7-
Heat the pot first, put your hand one punch above the pot, and you can scoop the batter when you feel the heat. The batter needs to be stirred before you scoop it in. Turn the pan quickly to spread the batter evenly, and then pour out the excess batter. Wipe the batter off the edge of the pot with a towel. It doesn't matter if there are traces of "inverted batter" in the pot.
-8-
Heat the whole process with low fire, and when there are big bubbles in the dough, you can cook. Note: If the batter scoops in and there is a sizzling sound, and there are many small holes, it means that the pot is too hot; If the batter is scooped in and the batter won't hang on the pot when it is turned, it means that the pot is too cold.
-9-
Lift the edge of the crust with a scraper, and then turn the pot upside down, and the crust will automatically fall down due to gravity and put it on the drying net to dry until it is not hot. I specially took a picture of the crust rolled together when it fell. It doesn't matter. Don't unfold it when it is hot. Wait until the crust cools down, or it will break.
- 10-
The finished crust needs to be placed one by one, which can be stacked, and then covered with plastic wrap or covered with a pot cover like me to prevent the crust from drying.
- 1 1-
After all the crust is made, you can choose to use the mold to cut the crust more round and tidy, but I ate it at home, so I just scratched it, just cutting off the bulge formed by each cake when I poured out the excess batter.
- 12-
Durian meat treats it like this: separate the pulp from the stone, stir with a fork and press the pulp, and durian meat will be ready.
- 13-
Next, beat the cream, add the remaining sugar to the cream, and beat at a uniform speed. The cream will gradually appear lines and fluffy.
- 14-
In the end, the state of creaming needs to be: it can be shaped at will, but the cream is not hard.
- 15-
Find a plate, spread a cake crust, and spread the cream evenly, otherwise the final thousand-layer cake will not look good.
- 16-
I stacked them in this order: a layer of crust, a layer of cream, a layer of crust and a layer of durian meat. So repeatedly.
- 17-
Finally, spread the cream on the surface and sprinkle with some almond slices.
- 18-
Cut a piece for everyone to see. You can see that the Melaleuca cake in the picture is of uniform thickness and the color is very beautiful.
- 19-
Full of durian pulp, so that eating is enjoyable!
-20-
Cut a piece with a knife to make the cross section look better. The crust of the cake is very soft and moist, and it is not greasy at all, and it is very fragrant.
-2 1-
This is a dinner: durian Melaleuca cake, hot vegetables in chicken soup, two-color tofu and black fish fillets in vinegar.