Cooking Steps

1. 

   Step1:Stir eggs, milk and sugar until they are dissolve

2. 

   Step2:Low gluten powder is sifted and mixed evenl

3. 

   Step3:The butter should be melted in advance and then mixed evenl

4. 

   Step4:Allow to stand for 30 minutes after two sieve

5. 

   Step5:I use a 26 inch pan. Pour a tablespoon of batter into the pan. Turn the pan and let the batter spread out

6. 

   Step6:Fry it over low heat until the skin is blistering. Use a soft scraper to shovel the surrounding area. Turn it into a clean basin and it will fall off naturally

7. 

   Step7:This is the face that is buckled down. The back is this map style. You can arrange it by yourself and spread it out. The back one will always repeat this. The skin will not stick together. You can fold it up

8. 

   Step8:When the skin is ready, I start to get durian. I put a Galen on it

9. 

   Step9:Add 100g of cream to the prepared durian meat. Beat it into paste. If you like to eat delicate durian meat, beat it into paste. If you don't like it, skip this step directly

10. 

    Step10:Durian paste is good. I didn't take the cream part. I used blue windmill animal cream. 400g of light cream was poured into the egg basin. I added sugar powder in three times of slow foaming. I also skipped the step of whipping cream. If you don't know how to make cream, you can make it according to the way of the cream brand you bought. I still don't know how to ask me

11. 

    Step11:First, put a piece of skin. Smooth side up. Spread a layer of crea

12. 

    Step12:Spread another layer of skin, spread a layer of durian paste, and then do it in turn. If you put durian meat directly in this step, one durian may not be enough. Then put durian in two or three layers

13. 

    Step13:Durian is made in thousands of layers. I put an 8-inch cake mold under it. So it should be 8-inch

14. 

    Step14:It's better to refrigerate for three or four hour