Durian Melaleuca
by Miao Miao Yun Jiayue
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Take out the butter in advance and dissolve naturally, beat the eggs, stir the two, add powdered sugar after being evenly distributed
2. Pour the milk, stir, sift in the low powder, and stir evenly
3. Stir the paste through a sieve and put it in the refrigerator for half an hour
4. Peel the durian and mash it into puree
5. Put the whipped cream in a basin with an ice bag, wipe the whisk clean without water and oil, send it at level 1, add 15g of white sugar after coarse bubbles appear, and continue to whip. Be sure to use level 1. Add 15g when fine bubbles appear. (See other people's tutorial, whipping cream 150g plus 20g, calculated according to the proportion) It was successfully passed quickly, this method is particularly easy to use
6. Add the durian puree to the cream and mix well
7. Take out the batter, pour a little oil in the pan, as shown in the picture above, a spoon and a half of a cake, (the zoomed in below, the top of the 6-inch movable bottom mold I used is just the mold for the egg cake, pour the batter into The bottom of the mold is much better). With so much ingredients, you can finally spread 13 6-inch omelets
8. After the omelet is ready, let it cool, put a layer of omelet with a layer of durian cream, sort out the shape, and you can start!
