1. Knock the eggs into the basin, put in the granulated sugar and stir evenly, add the milk and cream and continue to stir. After the butter has melted, it is cooled to room temperature and then mixed with egg liquid. Finally, sift in low powder, starch, and milk powder. Stir well and sieve three times. Warm a saucepan over low heat, put a spoonful of egg mixture, turn it on evenly, remove the pan when there are small bubbles, otherwise the bottom will be burnt. Put the pot on a wet towel to cool down, and the melaleuca can be easily peeled off. And so on and so on.
2. Put 20ml (outside the menu) whipped cream and 10g of icing sugar in the durian meat and mash it with a cooking machine for later use. Put the whipped cream in 40 grams of powdered sugar and beat for use.
3. Apply a layer of cream on the bottom layer of melaleuca, then cover with melaleuca and flatten it. .
4. Then apply a layer of durian mud and cover it with melaleuca. Such a layer of cream and a layer of durian until all the ingredients reach the desired height.
5. Pick the largest and best-looking sheet of Melaleuca on the top layer, sieve the moisture-proof powdered sugar, and insert a mint garnish in the middle. Put it in the refrigerator for at least 2 hours to set.
6. Enjoy it! You will taste happiness!
Tips:The eggs are made of native eggs raised in the country, and the color is so beautiful. If not, it will not affect the taste, but the color is lighter.