Durian Pancake
1.
Sift the flour into the bowl; add 150 grams of milk to the flour and mix well
2.
2 eggs, add 35 grams of sugar, stir until the sugar melts; add another 100 grams of milk to the egg liquid, and stir evenly
3.
Add salad oil and mix well; mix the batter and egg liquid
4.
Stir evenly with a manual whisk, then filter with a sieve
5.
Do not put oil in the pan, turn to low heat after heating, and scoop a spoonful of the sieved batter; shake the pan gently with your hands to make the batter round.
6.
Wait for 2 minutes. Take out the dough a little bit around the dough, let it cool for later use; prepare the durian meat, remove the durian core, and cut into small pieces
7.
200 grams of whipped cream and 20 grams of whipped cream; take a cold dough, put the whipped cream and then durian meat
8.
If you like the creamy taste, you can add some light cream; then wrap it like a spring roll, and it will taste better after storing in the refrigerator.
Tips:
The mixed batter must be sieved so that the dough will be delicate! The durian pancake tastes better after being wrapped in the refrigerator.
