Chinese Food
Durian cake
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Cooking ingredients
Cooking Steps
Step1:Prepare the material of the thousand layer skin. There are 5 eggs in the picture. Actually use 6 eggs. It's better to weigh them according to the formula table. Because the size of the eggs is different; it's OK to change the milk into cold water; put the butter into a small bowl and melt it in wate
Step2:The eggs are put into the milk. Six eggs are just 335g. It's a coincidence
Step3:Use egg beater to mix eggs and milk. Do not force them too hard. There will be lots of bubbles
Step4:Pour milk powder and Banji powder into egg milk melt
Step5:Use the hand beater to mix evenly, but the paste is not delicate at this time. There are bubbles and a small amount of pimples. It can be kept for about 15 minutes to make the pimples absorb water and become paste. But in order to make the cake skin thinner and more elastic, the following method is used finally. It's no trouble at all
Step6:Take a small sieve and scoop up the paste to sift. At first, there will be a lot of pimples and large pieces of egg white. Use a small spoon to scratch in the sieve, so that it will all leak down
Step7:After the batter is sifted, it is very smooth and delicate. Pour the melted butter into the batter
Step8:Mix again evenly with the hand beater, so that all butter is fed into the batter without separation
Step9:Now we're going to make the crust. It's better to use the electric pottery stove of the electromagnetic furnace. The heat is more even than the open fire, and the fire power is well controlled. My method of baking the pot is a Maifanshi pot that specially spreads the crust. Scoop a spoon of batter in the pot. Turn it up to make the batter evenly spread on the bottom of the pot. The electric pottery stove is 160 degrees. It will soon make the crust blister
Step10:Bring down the pan and put it on a wet cloth to cool down. Wait for a few seconds. If you are not afraid of scalding, just lift up the edge of the cake. Look, the crust is very elastic. Because there is butter in the batter, you don't need to put extra oil on the pan. And after the fire control is good, the cake will be more beautiful
Step11:The baked crust is piled up one by one. There is no need to put any anti sticking paper in the middle. Even if there is a big stack, each one will not stick
Step12:Prepare the cream and durian that have been refrigerated for more than 8 hours. I put the durian meat into the cream. So the amount is half of the cream. The cream uses president, blue windmill, iron tower and Anja. It's easy to beat and shape. Don't use Nestle. It's not firm. It will affect the effect of thousand layer cake
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Cooking tips:1. The temperature for making the crust should not be too high. Be patient with each sheet. Prepare a piece of wet cloth. Put the bottom of the pot on it to cool down. In this way, the next spoon of batter can be spread on the bottom of the pot more evenly. If the batter can't rotate after being put into the pot and it's shaped quickly, it means that the bottom of the pot is too hot. Either wait for a while, or put the wet cloth under cold water and use it again. This can cool down quickly; 2. There are some in the crust Butter. So there is no need to apply oil in the non stick pot. There is no need to separate the spread cakes with any paper or plastic wrap. There are skills in making delicious dishes.
