[mother Komori Recipe] Homemade "succulent" Durian Melaleuca

[mother Komori Recipe] Homemade "succulent" Durian Melaleuca

1. Beat the eggs into a bowl and pour the icing sugar.

2. Stir the two well.

3. Boil hot milk. (Milk can be used at room temperature, the milk I used has just been taken out of the refrigerator, so it’s a little heated)

4. Add the boiled milk to the egg liquid + icing sugar mixture and mix well.

5. Add flour and stir to form a batter.

6. Melt the butter over water.

7. Pour the butter into the batter and mix well.

8. Strain the batter.

9. The coarse particles are filtered out, and the taste is more delicate.

10. Hot pot! Began to make melaleuca.

11. Add a spoonful of liquid batter, spread the noodles thinly, and pour the excess back into the bowl.

12. Fried Melaleuca. Fry until there is no liquid flow on the surface of the pan, just slightly roll up the skin.

13. Move the pan to heat the melaleuca evenly. I made 18 layers of durian, so I fried 18 pieces of skin~ This step is more time-consuming, so be patient!

14. Set aside the fried melaleuca to cool.

15. Start making fillings. The filling is made up of icing, rum, and light cream to a pointy (stand upright state).

16. Remove the core of the durian flesh and squeeze it for later use. (It smells good, I really want to steal it when I make it~)

17. Next is the combination of Melaleuca! Put a piece of melaleuca on the cake turntable.

18. Rotate the turntable, spread the filling cream evenly, and then cover with a piece of melaleuca.

19. Flatten the durian meat every three layers, and only put the durian meat so that it tastes better (not too thick), and so on.

20. After finishing, spread the last piece of melaleuca leather.

21. Use scissors to trim the excess melaleuca, the whole melaleuca cake is more beautiful.

22. Mother Komori's homemade-delicious and fragrant Durian Melaleuca, it's done! ! ! (It is recommended to refrigerate for at least one hour before cutting and enjoying)

Tips:

1. The milk can be used at room temperature, because the milk I used has just been taken out of the refrigerator, so just heat it slightly until it is not hot.
2. Remember not to overheat the pan when making the melaleuca, or the melaleuca liquid will solidify before it is evenly spread.
3. I didn't make durian meat into a paste. I made it by myself. I like a thicker texture.
_______________________________________________

If you don’t understand, you can add me to WeChat, I can share and teach.
WeChat: cola8415