Durian Melaleuca

Durian Melaleuca

1. Beat the eggs, don't beat them

2. Add milk and mix well

3. Add low-flour, cornstarch, icing sugar and mix well. It’s okay if there are particles, and you’ll need to sift it later.

4. Melt the butter in water, add a spoonful of batter, and mix well

5. Pour the batter and mix well

6. Sift into a fine batter

7. Heat a non-stick pan, add a spoonful of batter away from the heat, cover the bottom of the pan evenly with the batter, and heat over a medium-to-low heat. When the crust rises, it means it's cooked. Remove the batter every time you add a spoonful of batter. Cover the batter and then heat it up.

8. After everything is done, wrap it in oil paper and put it in the refrigerator for half an hour. There is no need to separate each piece of leather, because the leather is oily to prevent sticking. Take out the dough from the refrigerator and buckle it back on a dish with a diameter smaller than that of the dough, and then cut out a round shape with a knife.

9. After cutting the pie crust, carefully tear open the whipped cream and add icing sugar to beat. The durian meat is pureed with a food processor. Both can be stored in the refrigerator for 1 hour before using, otherwise it will melt while wiping.

10. A layer of crust and a layer of cream

11. A layer of durian puree, then repeat: pie crust, cream, durian puree. You can also have a layer of cream on the crust and a layer of durian on the crust. After folding, use a spatula to smooth the cream around. Refrigerate for more than 2 hours

Tips:

• Refrigerate for 2 hours or more before cutting, otherwise it will be a mess! •I use a 28cm non-stick pan, which is about 10 inches in size when cut. If you make 6 inches, divide the batter material by 3.