1. Use a sieve to sift the flour into a basin to avoid pour it into it all at once.
2. Then add 150ML milk, mix well
3. Beat two eggs into the basin, add 35 grams of sugar and mix well, add the remaining milk
4. Mix the egg batter and roux well
5. Sieve, try to move as lightly as possible, don’t make bubbles, dissolve the butter in water, put it in it and mix
6. Heat the pan on a low fire, pour in the right amount of leather material, a thin layer, slowly rotate the pan to cover the entire bottom of the pan, slowly roast on a low fire, so that the entire bottom of the pan is evenly heated, and the skin will solidify after a few seconds It's just a little bit cooked
7. Take out the leather and put it in a plate, let it cool and set aside, because the butter is added, the leather is easy to rise.
8. Frozen the cream a little, pour it into a basin, add the remaining white sugar, and use a whisk to foam
9. Hit hard and fast, or you won’t be able to beat it.
10. Freeze the durian and take it out
11. Chop durian
12. Mix the whipped cream and durian puree
13. Wrapped in leather
