Durian Thousand Layer Cake - Fragrant for Lips and Teeth
| Large Egg 4 | Powdered sugar 35g |
| Pure milk 330g | Butter 20g |
| Low gluten flour 70g | Cornstarch 40g |
| Durian 300g | Light cream 300ml |
| Powdered sugar 20g |
Step 1
Put the eggs at room temperature into the basin first, use a manual egg beater to spread them.
Step 2
Preparation materials, milk, light cream, low-gluten flour, cornstarch, powdered sugar, butter, etc.
Step 3
Pour the weighed powdered sugar into the beaten egg liquid and stir evenly. Not for dismissal
Step 4
Sift low-gluten flour and cornstarch into the milk and stir evenly until there are no lumps.
Step 5
Pour the milk into the egg mixture and stir evenly. There will be a lot of bubbles, we will filter them out later
Step 6
Sieve, 2 times. to no bubbles.
Step 7
Weigh 20g of butter and melt it over water. If the weather is too cold, it may condense again when you take it out, so let the butter be in a warm place, pour in some liquid to emulsify it, mix all the liquid after emulsification, and sift again. It must be done in a warm place, otherwise the butter will coagulate a little, causing all the butter residue to be filtered out through the sieve.
Step 8
Prepare a 6-inch non-stick pan. Preheat it on the stove over low heat. When it's almost done, scoop in a little bit of the mixed liquid. Turn it around and spread the liquid evenly in the pan. The thickness will be even. When the dough is solidified, the bubbles will disappear. You can use chopsticks to gently poke the edges, as long as they don't break. Place a non-stick pan on a baking sheet lined with greaseproof paper and plastic wrap. (A cutting board will also work.) I did all the rest on the induction cooker.
Step 9
The first 1-2 pictures may not look very good, but the later ones will become better and better. You can also use the induction cooker, 100 degrees, with the frying function, and the non-stick pan will be heated more evenly. After everything is done, wrap it in plastic wrap and put it in the refrigerator.
Step 10
Remove the core of the durian meat and weigh it, then press it into a puree with a spoon.
Step 11
Add a little powdered sugar to the light cream and beat until stiff.
Step 12
Then mix the durian and beat it evenly with an electric mixer again.
Step 13
Once the filling is ready, you can make the layer cake.
Step 14
The dough has a little skirt, you can use a 6-inch mold to tidy it up. One layer of skin, one layer of filling, spread evenly. The smooth side faces up!
Step 15
For the second layer, make all the dough in sequence. The nice-looking dough can be placed on top.
Step 16
Once done, smooth the edges. Decorate countertops. It will be best eaten after refrigerated for 1 hour, and it will look beautiful when cut.
Step 17
This recipe is for a 6-inch portion. If you want to make more, you have to double the recipe!
Step 18
Here’s a look at fresh durian for you durian lovers. Haha... You can't watch it at all, right? Durian Layer Cake - Cooking Tips to Leave Fragrance on Your Lips and TeethPay attention to the state of butter in winter. Be sure to emulsify the liquid in a warm place. Otherwise, the liquid will be too cold and the butter will solidify as soon as it enters, which will make the subsequent process very difficult.
The eggs must be at room temperature, as they are easy to beat, and those refrigerated for more than 24 hours are suitable for making split egg cakes.
