Durian Melaleuca Crepe Cake

Durian Melaleuca Crepe Cake

1. Prepare all the ingredients. Put low-gluten flour and glutinous rice flour together. Milk and eggs are best at room temperature. 25 grams of caster sugar (35 grams of the 60 grams written in the ingredient list is for whipping cream)

2. Beat the eggs into a large bowl, add fine sugar, and beat with a manual whisk until the sugar melts

3. Add milk and beat evenly

4. Sift into the flour (low-gluten flour and glutinous rice flour) twice, and mix well after each sieve, then sift in again

5. Add the melted butter and beat it again

6. Sieve the prepared batter to remove powder particles and large bubbles

7. The sifted batter is very delicate, and the consistency is shown in the figure

8. Put on a non-stick pan on medium heat, and scoop a spoonful of batter into the pan (if it is an ordinary frying pan, you need to brush a thin layer of oil on the bottom, otherwise it will stick to it)

9. Gently lift the pan in different directions and turn it to spread the batter evenly on the bottom of the pan

10. Turn off the heat by heating until it changes color, don’t fry too old, so the moisture is too dry and easy to break

11. With the help of a spatula, gently lift around the dough, I just flip half of it (if it is not a non-stick pan, it is best to flip it all around so that the dough does not stick to the bottom of the pan)

12. Then put it upside down on the cutting board and let it cool, and fry all the batter like this

13. After cooling, put the noodles into a plate (the noodles must be cooled thoroughly when they are stacked together, otherwise they may stick)

14. Take out the film of the live cake mold. The size of the film is determined according to the size of the crust and the size of the cake you want to make. The picture uses a six-inch film.

15. Place the negative in the middle of the dough, press it tightly with your left hand, and scatter the excess dough next to it with your right hand

16. 350 grams of whipped cream and 35 grams of caster sugar to beat until it shows obvious lines and does not flow

17. The durian flesh is de-cored and pureed

18. Put a piece of dough on the bottom of the cake, smear a layer of cream, and then add a layer of durian puree

19. Smooth the durian puree, then add the dough, cream, and durian puree. In this order, finish all the dough, and put the last layer on top

20. Then scrape the excess cream and durian around with a spatula

21. Just add a few flowers, put it in the refrigerator after cooking, take it out and cut it when you eat it, and cut it with a knife when cutting it, no cake knife is needed

Tips:

1. When frying the noodles, consider whether you need to brush a layer of oil according to the degree of anti-sticking of your pan;
2. My pot is 26cm, can make 8 inch noodles, the formula can make about 10 pieces of noodles, depending on the size of the pot and the thickness of the noodles, there will be differences.
3. The finished dough does not need to be cut into a circle for the following steps, you can consider whether you need to cut into a circle according to your needs
4. The noodles in the picture can be made 8-inch melaleuca, what I made is 6-inch, such as 8-inch butter and durian needs to be increased