Durian Melaleuca Cake
1.
Beat the eggs into the basin, add salt and sugar and stir until the sugar melts.
Note: This process does not need to be dismissed.
2.
Add normal temperature milk, whipped cream, and melted butter, and mix well.
3.
Add sifted low-gluten flour to the well-mixed egg mixture, and continue to stir.
4.
Sift all the ingredients at least 4 times, the purpose is to make the batter more delicate and without bubbles, so that the texture of the cake will be soft and not rough! !
5.
Prepare a non-stick pan, make sure it is a non-stick pan! ! Pour the batter into the cold pan, heat it on a low heat, move the pan and slowly turn it into a round cake. When the crust is a little bubbling, turn off the heat and use the remaining temperature to bake the batter. Note here that there is no need to pour oil or turn over.
Spread more dough, spread out a dozen sheets, and set aside to cool for later use.
6.
Pour whipped cream and appropriate amount of sugar into the whisk. For those who like to eat cream, you can pour more whipped cream here and beat it in the whisk. Add the durian meat and beat it evenly. When is it to be passed, it will leave a small pointed tip when you gently pull the cream, and that’s it.
7.
Spread the cream mixed with durian pulp layer by layer on the dough
8.
Put this semi-finished product in the refrigerator for 3 hours, or freeze for 1 hour, take it out and eat
Tips:
1. Prepare a damp cloth on the table to cool the pan so that the second crust can be spread out smoothly. Uncover one side gently with your hands, and you can get rid of it.
2. Melaleuca must be refrigerated, the taste will be Q point, and it will look good when cut
