1. Except the butter, mix the main ingredients together and stir well.
2. After the butter has melted in water, pour it into the batter and stir evenly. All the batter materials are mixed and sieved 7 times, covered with plastic wrap and placed in the refrigerator overnight.
3. Get up the next morning and stir the batter to use
4. Pour the right amount of batter into the frying pan and place it on the induction cooker (firepower 300w), shaking the frying pan left and right
5. Bubbles in the crust means it's almost cooked
6. Place the spread crust on the plate (repeat 12 crusts)
7. The durian meat and 30g whipped cream are put into a food processor and smashed for later use. 300g whipped cream and 25g fine sugar are beaten until the texture remains unchanged.
8. The cooled crust can be assembled, spread the crust, spread the durian filling, spread the crust, and spread the cream filling (these four actions are repeated in sequence until the 12 crusts are laid out)
9. After assembling, put in refrigeration for 1 hour and then cut into pieces for consumption.
Tips:1. You must have patience when making Melaleuca, and the firepower should be 300w-600w as far as possible, not more than 600w of the induction cooker; \n2, when you want to make cold dishes, pour the batter instead of waiting for the pan to heat up; \n3. Pour the amount of batter as much as possible every time They are all about the same amount, don’t differ too much;\n
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