Durian Melaleuca

Durian Melaleuca

1. Prepare all materials.

2. Stir the eggs and 35g fine sugar together.

3. Add milk and stir well.

4. Add the melted butter and mix well.

5. Sift the low-gluten flour and mix well.

6. The prepared batter is sieved once and placed in the refrigerator to stand for half an hour.

7. Take the batter out of the refrigerator, heat it in a non-stick pan, put a small spoonful of batter in the pan, pick up the pan and turn it clockwise and spread it out into a pie.

8. When the dough puffs up a bit like bubbles, you can almost take it out of the pan, just fry it. Repeat the same action to fry the remaining batter. About 10 skins.

9. Chop the durian meat with a whisk.

10. Whip the cream and 25g of caster sugar.

11. Pour the durian meat into the whipped cream and mix well.

12. Put a plate or greased paper underneath, apply a piece of skin with cream, put another piece of skin, and apply a little cream. Repeat the same action to apply the cream.

13. Finally, cover the last piece of dough and put some decorations on it, and the delicious durian layer is done! Eat after 2 hours in the refrigeration, the taste is great.

Tips:

1. Everyone's pot is different, so the number of batters made is not certain, depending on the size of the pot at home.
2. The cream can be beaten a little harder, I beat it a bit softer.
3. Be careful when taking the dough out of the pan, it is hot.