Durian Melaleuca Cake 8 Inch
by Freshness of water
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put all the flour, 60 grams of caster sugar, cornstarch, milk, and eggs in a basin. Use a whisk to gently stir evenly. Pour the melted butter into the batter and continue to stir evenly with a whisk. , The batter is sieved for later use.
2. Heat the pan in the pan, turn off the heat, this step is the key to the shape of the egg skin! Spoon a spoonful of batter into the pan, hold the handle of the pan, and quickly shake the batter evenly and spread it in the pan. The strength must be mastered and placed on the stove for observation. The proficiency continues to improve, and you can adjust the fire according to the situation.) When the egg skin is solidified, a small bubble begins to bulge from the bottom. Then pick up the pot and stand it sideways. Use a spatula or a small spoon to open the edge of the egg skin a little. With the help of gravity, the skin will fall down, and then put the skin where you want to put it, and the fallen egg skin will be leveled by hand (I always put a piece of baking paper every other egg skin) , So that the egg skin is not easy to stick, can reduce the loss of egg skin). Spread all the egg skins and put them in the refrigerator.
3. Add the remaining 100 grams of caster sugar to the cream and beat until it has small sharp corners for later use. Peel the durian and mash it with a spoon for later use.
4. Take a piece of egg skin and spread durian puree evenly
5. Cover the second egg wrapper with a layer of cream.
6. By analogy, a layer of durian and a layer of cream are all over the egg skin. This way the durian mille cake is ready. I decorated it in order to be more beautiful.
7. Spread cream on the last layer of egg skin, sprinkle with crushed peach kernels, and put the sliced mango on top.
8. The edges are patterned with cream
9. The chocolate wafer biscuits are broken into slices and pasted on the side of the cake in a circle. That's it!
