1

All the materials are ready.

2

The eggs are scattered.

three

Add milk

four

Powdered sugar, melted butter

five

Stir evenly

six

Sift in the low-gluten flour.

seven

Stir well with a manual whisk to see if there are any dry powder particles, and refrigerate for 30 minutes.

eight

Durian has removed the core.

nine

Use a spoon to grind it into a paste, and the thinner the hair, the better, so as to avoid uneven rubbing in the later stage.

10

Take the frozen batter out of the refrigerator and see that the state is much finer and thicker than before.

1 1

Heat the non-stick pan with low heat, put a spoonful of batter in the pan, turn the pan around and spread it into an egg roll.

12

You can take it out of the pot by bubbling and put it on a clean plate. Put all the baked skins in the refrigerator or other cool places to cool down for use.

13

Cream, I hit harder.

14

Put durian in it

15

Stir the whipped cream until it dries. When it is mixed with fresh cream, the consistency is just right, and the durian cream filling is ready.

16

Take a large flat plate, put two cake skins at the bottom and spread a layer of durian cream filling.

17

Put another cake crust on it, and do this until all the materials are finished, and the cake is ready.

18

The finished product of Melaleuca durian cake is wrapped with plastic wrap, put in refrigerator for 2 hours and then cut into pieces, which makes it taste better.

19

The finished product can be cut into pieces for eating.