Durian Melaleuca Cake
1.
The first step: making a thousand layer cake crust: prepare the materials for making a thousand layer cake crust: low powder 150g, white sugar 40g, milk 450g, 2 eggs, 25g butter
2.
Mix the eggs and sugar
3.
Use your hands to pump and stir until the sugar melts
4.
Add milk and stir well
5.
Sift into low-gluten flour three times, sieve each time, stir well and sieve again, so that gnocchi is not easy to appear
6.
Heat the butter until it melts, pour it into the batter and mix well
7.
Sift the mixture to get a more even and delicate batter, put it in the refrigerator, refrigerate for 30 minutes, and the batter for the cake crust is made.
8.
Heat up the non-stick pan, add a little corn oil, don’t get too hot. Ideally, when the batter comes out of the pan, there will be a slight "pop" sound, so that there will be no pores and the batter can be caught.
9.
Use a spoon to scoop up the batter and fill the same amount each time to ensure that the crust is the same size; pour a spoonful of batter into the pot, lift the pot, turn it gently, and spread it out into a circle with a diameter of 20-22 cm Cake, move fast, because the batter will set quickly
10.
When the surface of the batter is solidified, remove from the heat without turning over; wait for the crust to cool down slightly, lift one side with a bamboo slice, and gently peel off the whole crust; be careful not to burn it, because the pan is still hot at this time
11.
Spread the pie crust on the shelf to cool, continue to spread all the pie crust, can spread 10~12, if it is 6 inches, can spread 15~16
12.
Fold the cold crust into the plate, wrap it with plastic wrap to prevent it from drying; don’t worry about sticking, because there is a layer of butter on the surface of the crust, so it won’t stick.
13.
Step 2: Make the durian cream filling: add 50g sugar to 500g whipped cream, beat until it can be decorated (as shown in the picture), put it in the refrigerator and keep it for later use
14.
The 500g durian flesh that has been refrigerated is cored; durian must be refrigerated in advance to achieve the best taste and taste
15.
Use a spoon to beat into a puree (pictured)
16.
Mix 1/2 of whipped cream and durian meat to make durian cream filling; this is much easier than spreading durian meat layer by layer, and the durian distribution is more even
17.
Step 3: Assemble Durian Melaleuca: Turn an 8-inch pizza pan upside down, and put a layer of tin foil on the bottom
18.
Spread a pie crust, it must be flat
19.
Spread a thin layer of whipped cream
20.
Fold another pie crust, align the edges as much as possible, spread it out, and apply a thick layer of durian cream filling. Repeat the above steps until all the crusts are stacked.
21.
It's done! It’s swollen, isn’t it cute? Hey~, at the request of a friend, I didn’t use a mold to shape it, but stacked it by hand. Besides, although it’s 8 inches, it’s very high because of the addition of a lot of insets. The mold I can’t let it go... Because it’s a gift, I can’t cut it and show it. It’s a little regrettable...
22.
Put it into the box, wrap it up, and immediately become taller, and it will definitely save you face when you send it to a friend!
Tips:
Multi-layered is its characteristic, the taste is in sharp contrast between the softness of the crust, the smoothness of the cream, and the strong fragrance of durian. One bite down, layer by layer, endless aftertaste, the precautions are written in the steps, please read carefully.
