Weird and Lovely & Durian Layer Cake
1.
Beat the eggs into a bowl and add sugar to beat.
2.
Add milk and mix well.
3.
Add the flour, stir well, and sieve the batter twice with a sieve to obtain a fine and thick batter.
4.
Melt the butter in the heat insulation water, pour into the roux, mix well, and the batter is ready.
5.
Heat a non-stick pan on a low heat, scoop a spoonful of batter and place it in the pan. Shake the pan quickly to spread the batter into a thin layer on the bottom of the pan. The cake crust is ready to fry with small bubbles. (To fry a thin layer of skin, the heat is very important. If the pan is too hot, the batter will solidify before it can be flattened, and the batter will be thick after frying, so you can put a wet rag next to the pan. When it’s too hot, put it on it to cool down. If conditions permit, you can use a two-span pan to make it easier).
6.
Spread the fried crust on a plate in turn and let it cool (be sure to spread it while it is hot, otherwise the crust will crease when it cools).
7.
Prepare the stuffing, take out the durian meat, remove the pits, press the durian meat into a puree with a spoon, or squeeze it with a juicer, it will be more delicate.
8.
Pour the whipped cream into a bowl, add sugar, separate ice cubes, and use an electric whisk to keep the pattern upright, as shown in the picture.
9.
Spread a pie crust flat on a plate, scoop a spoonful of light cream, smooth it with a spoon, then cover a pie crust, and then spread the cream, and so on.
10.
Spread the fourth pie crust and spread a thin durian mash on it.
11.
Then put a piece of pie crust, and then spread the cream, that is, 3 layers of cream and 1 layer of durian alternately, until the crust is completely spread, and put it in the refrigerator for 1-2 hours before eating. La.
Tips:
Nong Nong phrase:
1. Because there will be errors in measurement, if the batter is too thick, add milk a little bit: if it is too thin, sift in the flour and mix well. The batter should be sieved so that the pancake crust is delicate and smooth. (This amount can be used to fry 25 crusts of about 20cm)
2. The heat is very important if you want to fry a thin layer of skin. Be sure to have a low heat, otherwise the pan will be too hot, the batter will be solid before it is flattened out, the batter will be thick after frying, so you can put a wet rag next to it, and lower it when the pan is too hot. Warm, if conditions permit, you can use two pans to make it easier.
3. The fried crust must be flattened while it is hot, otherwise the crust will have wrinkles after it is cold, and it will be unsightly.
4. If the weather is hot, be sure to beat the whipped cream through ice cubes, otherwise it will not be easy to beat.
5. The thinner the crust of the mille-layer cake, the better, it looks beautiful and tastes better.
6. If you don’t like durian, you can also replace durian with mango, strawberry, yellow peach and other favorite fruits. You can also add red beans. The crust can also be made into matcha flavor, chocolate flavor, etc., or even filled whipped cream. It can be replaced with custard sauce, cream cheese, etc. It is not bad to make a layered tiramisu.
7. The finished cake should be refrigerated before cutting it~ It is so easy to cut beautiful layers of layers!
8. To make pie crust, it is best to use a non-stick pan.
