Durian Layer Cake
| Milk 400ml | Low gluten flour 130g |
| Powdered sugar (dough) 40g | Egg (whole egg) 3 eggs (about 50g eggs) |
| Butter 25g | Light cream (filling) 250ml |
| Powdered sugar (filling) 40g (adjust according to the sweetness of durian) | Rum (filling) 2 teaspoons (optional) |
| Durian meat (stuffing) 400g | Salt (dough) A handful |
Step 1
Pour the milk into a basin, sift in the powdered sugar, salt and flour, stirring while sifting to avoid lumps.
Step 2
Pour in the beaten egg liquid.
Step 3
Pour in the melted butter one at a time, stirring as you go.
Step 4
Sieve the mixed batter and refrigerate it for more than 2 hours, so that it will not break easily when frying. I made it the night before and used it the next day.
Step 5
Take out the refrigerated batter and stir it evenly before frying.
Step 6
Heat the pan over medium heat for about 20 seconds (the pan is about 50% hot), pour a spoonful of batter, and quickly turn the pan so that the batter evenly covers the bottom of the pan. When pouring the batter, the pot should be hot so that the batter can quickly stick to the pot when turning. Then turn on low heat and fry slowly so that the crust can be thin and even. The amount of batter you pour in should just cover the bottom of the pot. The size of each spoon is different. Carefully adjust the appropriate amount of batter when frying the first 2 or 3 cakes, and then pour the appropriate amount into the pot. .
Step 7
After the batter is evenly coated in the pot, turn on low heat. Do not turn the pot anymore. Wait for the batter to turn yellow, bubbles to form, and the dough to solidify. Remove from the heat. It took about half a minute to fry, but I forgot to time it.
Step 8
Remove the pot from the heat and place it on a wet rag (this is to prevent the pot from getting too hot and scalding the next piece of dough), and carefully remove the dough.
Step 9
Repeat the above steps to make the next piece of dough. This recipe can make 20 6-inch cakes. The thickness is medium to thin, which is very suitable for making thousands of layers. Fry a thicker sheet to make the cake base so that the skin won't break easily when cutting into pieces. It doesn’t matter if the middle one doesn’t look good, just keep the most beautiful one as the epidermis.
Step 10
Pay attention to adjusting the thickness of the dough. If the dough is too thick, it will affect the taste of the Thousand Layers. The first failure is largely due to this reason.
Step 11
Start making the filling. Pour in the light cream, add powdered sugar, and whip until stiff peaks form. You can adjust the amount of powdered sugar according to the sweetness of the durian and your own taste. Add it one at a time. Don't put too much at once to avoid it being too sweet.
Step 12
Durian meat is pureed. Pay attention to choosing ripe fruit pulp to avoid hard lumps in the pulp that will affect the taste.
Step 13
Mixing the puree and cream, I added 2 teaspoons of rum, because my husband likes the taste of wine. Hey, I feel that the taste is more mellow after adding wine, and it is not too sweet.
Step 14
You can use a knife to cut off any irregular dough edges before cooking. Take the thickest piece of dough as the base of the cake, spread a layer of butter, then spread another layer of dough, and repeat. Each layer of cream does not need to be too thick, just be even.
Step 15
When spreading the skin, be careful to align it with the center and don't spread it crookedly.
Step 16
After spreading the dough, place it in the refrigerator for more than 2 hours.
Step 17
Place your favorite fruit for decoration before eating, and it’s done.
Step 18
After cutting, the layers were evenly distributed. My mother and husband said it tasted great! Durian Layer Cake Cooking Tips1. Summarize the areas that are prone to failure: 1. There are many pie crust recipes online, some require starch, some do not, and the ratio of milk to flour is also different. The first time I made the pie crust, I used 30g of starch, 50g of flour, and 250ml of milk. The crust was too chewy and thick, which my husband didn’t like, and the batter wasn’t quite enough. The second time I adjusted the batter formula, using only flour and increasing the amount of all ingredients, the effect was very good. The fried cake was moderately soft and hard and not easy to break. It was just enough for a 6-inch cake. 2. How to fry a thin, non-breaking and non-mushy pie crust: When the batter (appropriate amount) is put into the pan, heat it to 50%. Turn the pan quickly and the batter will evenly cover the bottom of the pan. Turn to the minimum heat and fry slowly. Do not fry any more. Turn the pot and remove from the heat when the dough changes color and solidifies and puffs up slightly. Place the pot on a wet rag, take out the pie crust and OK. 3. How to ensure the beauty of the cake: The key is to have a perfect crust, the cream should be whipped a little harder, and each layer should not be spread too thickly, but should be spread as evenly as possible. In short, the most important trick is to do it yourself. If you keep learning from your mistakes, you will definitely get better and better! 2. Since the durian I bought this time is not very sweet, I added 40g of powdered sugar. You can adjust the amount of sugar according to the sweetness of the durian and your own taste. The powdered sugar should be put in in batches to avoid adding too much sugar at once. 8-inch doubles the amount of raw materials for dough and cream filling. The specific amount is related to the thickness of the pie crust and the thickness of the cream. You can adjust it according to your own situation. You can prepare a little more for the first time to preventnot enough. 3. If you like a golden crust, you can add 1 more egg yolk. 4. Remind everyone, be sure to use a non-stick pan!
