1. First make the pancake skin, add sugar and beat the eggs until the sugar melts
2. Sift in low powder and mix well until there are no dry powder particles
3. Add the milk twice and mix well
4. Add butter and stir until oil-free
5. After sieving twice, let it stand for 30 minutes to eliminate the gluten caused by mixing.
6. Spread a spoonful of batter into the crust when the non-stick pan is slightly hot. (Control the thickness by yourself. If you like thicker, use more spoonfuls, or less spoonfuls). After the cake is solidified, the sides are slightly burnt, and small bubbles in the middle are cooked.
7. Pour it out and let it cool. This amount can spread about 6 or 7 sheets.
8. 150g evaporated milk and 15g sugar, beat until the lines do not disappear
9. Durian cored meat
10. Spread out the pie crust, the smooth side is facing down, the patterned side is facing up, first squeeze an appropriate amount of cream, then put on the pulp, and then squeeze the cream to cover the pulp
11. Wrap the fillings in pancake skin
12. Wrap the pie wrapper with the mouth facing down, and the durian pancake is ready. It is best to refrigerate for 1 hour before eating, and the flavor will be better after ice.
Tips:After passing through the sieve, the batter stays for 30 minutes to eliminate the gluten in the batter, and the fried crust will be softer. It's easier to operate with a non-stick pan for spreading cakes
