Durian Melaleuca Cake

Durian Melaleuca Cake

1. 6 eggs spare

2. 500ml milk spare

3. 40g butter, 50g sugar, put together in the microwave and melt into liquid

4. Mix the eggs, milk, butter and sugar and stir well

5. Continue to add cake flour (low-gluten flour)

6. Stir the flour and the mixed liquid evenly into a thin batter, you can see flour particles

7. To filter the batter, you can use the filter with the soymilk machine, which has small eyes and can filter the flour particles cleanly after one filter.

8. Now get a uniform and delicate batter, put it in the refrigerator and let it stand for 1 hour

9. Take the batter that has been standing for 1 hour out of the refrigerator, put a spoonful of batter into the pan, and fry on low heat

10. Turn off the heat until you see bubbling

11. Remove the dough from the pan by hand. You can put a large pot of cold water aside and cool the bottom of the pan with water before uncovering. Generally, just burn 10 sheets. I burned 15 sheets and put them aside to cool down for later use.

12. While waiting for the dough to cool, process the durian and cream

13. Take out the durian pulp, remove the pit, and stir the fruit puree

14. Take out the durian pulp, remove the pit, and stir the fruit puree

15. Take 500ml whipped cream, pour it into a bowl, add 50g white sugar

16. Use a whisk to whip the cream, don’t beat it, I just beat it a bit, causing oil and water separation, a bit like tofu residue, affecting the visual effect

17. After the durian pulp and cream are prepared, they can be applied layer by layer. A layer of egg skin, a layer of butter, and a layer of durian, so that it will be eccentric. It is recommended to use the largest egg skin on the bottom and the most beautiful one on the top

18. 15-layer effect

19. Finally, add some cherries to embellish it

20. Not bad cut out

21. Very delicious

Tips:

1. It is best to stir the batter that is standing still before frying, otherwise the batter on the top is too clear and not easy to peel off.
2. When peeling the dough out from the pan by hand, you can put a large pot of cold water aside and cool the bottom of the pan with water before peeling.
3. Use a whisk to whip the cream. Don't beat it, I just beat it a bit, causing the oil and water to separate, which is a bit like tofu residue and affects the visual effect.
4. The amount of this recipe uses 1 durian, the pulp is about 1000g, and the cream is 500g, but it feels too little when it is layered. I think it should be good if it doubles