Ingredients: prepare a proper amount of durian, of course, as much as you eat, and then prepare a proper amount of glutinous rice flour, white sugar and vegetable oil.
Mode flow
Take the fruit of durian, crush it with something, then add a proper amount of glutinous rice flour and white sugar, rub it evenly until it is a round dough, then divide it into dough, gently flatten it with a rolling pin and roll it into a cake shape for later use. Take a pan, pour in a small amount of cooking oil, and the oil will submerge the bottom of the pan, then bring the oil to a boil with slow fire. Put durian cakes into the pot and fry them slowly until they are yellow on both sides, and they are soft and malleable, so you can enjoy them from the pot.
matters need attention
In the case of kneading dough, you must put glutinous rice flour while kneading, to ensure that glutinous rice flour and durian are fully combined, and knead for a while as much as possible to ensure that the dough is soft and well-proportioned so as not to affect the taste. In addition, in the case of pancakes, you must use slow fire, otherwise it is easy to fry the cake, which will not only harm the appearance, but also affect the taste, and the burnt cake is not good for your health.
Liu Lian Qian Ceng pancake material
3 eggs at room temperature, 90g of sugar, 280g of milk at room temperature, 520g of fresh cream at room temperature, 20g of melted salt-free butter, low-gluten flour 120g, salt 1g, 2-3 drops of lemonade, durian or other fruits according to your own preferences.
method of work
Beat the eggs into the pot, remember to keep them at room temperature, add refined salt and white sugar until the sugar melts; Add normal-temperature milk, normal-temperature fresh cream, melted salt-free butter and sifted low-gluten flour, and stir all the materials evenly.
Main process: Please filter all the materials at least four to five times, so as to make the surface lake more delicate and bubble-free; Prepare a non-stick pan and fry it over low heat. I just use a 24cm cauldron, which can make pancakes 14 pieces.
The main process: spread a wet rag beside the kitchen stove. If you want to spread a smooth cake crust, the wet rag is very effective in this respect. When the cake crust bubbles one by one, it is ripe. Without turning it over, immediately put the cauldron on the wet rag to cool the pan, so that the second cake crust can be successfully spread. Gently lift your specialty aside and you can get rid of it as soon as you uncover it.
The batter will deposit. Stir it when you use it. Spoon a spoonful of batter into the pot. There is no need to grease the pot. Take out the pan and turn it evenly. If it hasn't been turned away, the batter has already been made, or the thickness is different, which means that the temperature in the pot is too high. Put it on the wet rag for a while. Every crust needs to be protected with baking paper to avoid sticking. I have tried fresh-keeping bags, which are not effective and easy to wrinkle. Beat 500g whipped cream, which can be slightly harder. Occasionally, the average value of whipped cream will be maintained like that, and it will not protrude in the middle. It is to squeeze an outfield with whipped cream in a piping mouth and smooth durian. Then smooth it. Wipe it from the outside to the inside. I won't crush durian. What I eat is meat. That's what I want.