1. Add two eggs with a teaspoon of powdered sugar and beat until combined, then 300ml of milk, 20g of melted butter in a bowl with warm water, stir well and combine
2. Use a strainer to slowly sift in a total of 120g of low-gluten flour several times, and stir with an egg beater while placing it. After all is mixed, filter it again with a sieve, and then put it in the refrigerator for about 30 minutes to make it more viscous.
3. While waiting, crush the durian meat with a spoon
4. Take a frying pan, put it on a low heat without oil, put in a layer of batter just covering the bottom of the pan, and fry it until there are bubbles in the middle
5. The finished pie crust can be separated with plastic wrap to avoid adhesion between every two slices, and let cool
6. The cream and durian pulp are mixed together. You can also prepare some diced mangoes, depending on your taste.
7. Put a layer of pie crust at the bottom, and then apply a layer of cream. Add a little diced mango to see the taste, and then spread a layer of pie crust until the last layer is spread, put it in the refrigerator for three or four hours, then take it out and cut it. Piece
8. Cut into pieces and eat it!
