1. Knock the egg into the bowl
2. Add milk and caster sugar
3. Stir evenly with a manual whisk
4. Mix low-gluten flour and cornstarch evenly, sieve into the egg liquid
5. Mix well with a zigzag whisk and sieve twice
6. Melt the butter and pour it into the egg mixture and mix well
7. Put the mixed batter in the refrigerator for half an hour
8. After half an hour, heat in a pot on low heat and put in a mousse ring, I used a 6-inch
9. Take a spoon, add half a spoon of batter, raise the pot, pour the batter, shake it quickly to make the batter round, and then place it on the fire and fry until small bubbles
10. Pick up the mousse circle with gloves, stick some edges with a spatula and draw a circle to take it off
11. After all is fried, put it in the refrigerator for 1 hour to let the oil in the dough absorb
12. Whip the whipped cream to 90%
13. Put on a dough
14. Spread the whipped cream evenly
15. Take a piece of dough and cover it with your hands and gently flatten it
16. Spread whipped cream on the second sheet of dough, and put an appropriate amount of durian flesh to smooth it out
17. By analogy, one layer of cream and one layer of durian cream, just make all the dough
Tips:1. This is a 6-inch melaleuca recipe, which can make 13 doughs
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