Durian Melaleuca
1.
1. Prepare the ingredients in advance
2.
2. After removing the durian shell and core, pound the meat with a spoon and set aside
3.
3. Beat the eggs, add milk, melted butter, powdered sugar and mix thoroughly, sift in low-gluten flour, mix thoroughly and put it in the refrigerator for 30 minutes; beat the whipped cream with a whisk and set aside
4.
4. Pour 2 tsp of egg skin liquid into the pan, shake it evenly to make it flat, and fry until golden on both sides
5.
5. Let the fried melaleuca cool down for later use
6.
6. Spread a layer of melaleuca, a layer of durian flesh, and a layer of cream evenly (isn’t it very simple)
Tips:
1. Whipping the cream seems very simple, but pay attention to the operation method. The cream is generally stored in the refrigerator compartment. Before use, it is taken out and placed at about 8 degrees at room temperature. First, it is sent at a low speed for tens of seconds, and then it is turned to a high speed It takes 1-2 minutes. Animal cream is not as good as vegetable cream, so it will not swell very much. Once it is beaten hard, oil and water separation will occur, so be sure to master it and stop it in moderation.