Ingredients

Main Ingredients

Low Gluten Flour

100g

Milk

2ml

Eggs

2

Butter

20g

Light Cream

250ml

Mango

2 pcs

Durian

2 big pieces

Steps

1. Prepare the ingredients.

2. Beat the egg in a bowl and add granulated sugar and mix well.

3. Sift low gluten flour into the egg mixture.

4. Pour in the milk and mix well.

5. Melt the butter over water and pour into the batter.

6. Sift the batter through a sieve twice and then put it in the refrigerator for one hour.

7. Peel and cut the mango into small pieces.

8. Remove the seeds from the durian and press them with a spoon into a puree in a small bowl.

9. Pour the light cream into an empty bowl, add granulated sugar and whip, whip until the appearance of lines can not flow can.

10. Turn on the heat and heat the pan, do not pour oil, use a spoon to scoop a spoonful of batter into the pan, spread out the thin crust, until the crust appears more bubbles can be released.

11. Put the batter on the table to cool.

12.Take a piecrust and put it on a plate with a creamy base, spread half of it with durian puree, and put mango pieces on the other half.

13. Repeat the above steps until you run out of crust.

14! Put it in the refrigerator for better taste! (≧? ≦)