Chinese Food
The perfect durian cake for baking Xiaobai
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As baking Xiaobai, I always wanted to make a perfect cake with thousands of layers. I thought that the thousand layer cake didn't need the oven. It didn't need the superb baking and modeling skills. It should be successful at one time. But when I really started to make it, I met with various difficulties. I think a perfect layer cake should have a soft, hard, thin and moderate crust, a fragrant but not greasy inner filling, a beautiful appearance, and a proper proportion of filling and crust. Although it's not as easy as you think, it's still a good choice to start baking. After all, the requirements for raw materials and tools are very basic. Xiaobai only needs a little practice. Be careful where it's easy to make mistakes. You can also easily make a thousand layer cake with a sense of achievement. Here are the recipes, steps, and precautions I have worked out after summarizing my first failed experience. I wish you all a good time.
Cooking ingredients
Cooking Steps
Step1:Pour milk into a bowl. Sift in sugar, salt and flour. Stir while sifting. Avoid lumping.
Step2:Pour in the egg mixture.
Step3:Pour in the melted butter several times. Stir while pouring.
Step4:Sift the mixed batter and refrigerate it for more than 2 hours, so it won't break easily when frying. I did it the night before.
Step5:Take out the cold batter. Stir it again before frying.
Step6:Heat the pan over medium heat for about 20 seconds (about 50% of the heat). Pour in a spoon of batter. Turn the pan quickly and let the batter evenly cover the bottom of the pan. When pouring the batter, the pot should be a little hot. In this way, the batter can be quickly adhered to the pot when it is rotating. Then, fry it slowly on a small heat. In this way, the cake skin can be both thin and even. The amount of batter poured in is just enough to cover the bottom of the pot. The size of each spoon is different. Carefully adjust the appropriate amount of batter when frying the first two or three cakes. Then pour in the pot according to the appropriate amount.
Step7:After the batter is evenly covered with the pot, turn on the small fire. Don't turn the pot again. Wait for the batter to turn yellow, generate bubbles, coagulate the dough and leave the fire. Fried for about half a minute. Forget the timin
Step8:Put the pot away from the fire on a wet rag (this is to prevent the pot from being too hot. Burn the next piece of dough). Take off the dough carefully.
Step9:Repeat the above steps. Make the next face. This square can make 20 6-inch pancakes. The thickness is medium and thin. It is suitable for making thousands of layers. Fry a thick cake to make the bottom of the cake. It's not easy to break the skin when taking the cut pieces. It doesn't matter if the middle one isn't beautiful. Just leave one of the most beautiful skin.
Step10:Pay attention to adjusting the thickness of the skin. Too thick skin affects the taste of thousands of layers. The first failure is largely the same reason.
Step11:Start filling. Pour in cream. Add sugar. Beat until there is a small hard corner. Adjust the amount of sugar powder according to the sweetness and taste of durian. Put it in one by one. Don't put it too much at one time, so as not to be too sweet.
Step12:Durian meat is mashed. Pay attention to the selection of mature pulp. Avoid the effect of hard pulp on the taste.
Step13:Mix the puree and cream. I added 2 teaspoons of rum. Because my husband likes the taste of the wine. It's more mellow after drinking. It's not too sweet and greasy.
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Cooking tips:First, summarize the places that are prone to failure-1. There are many recipes for online cake skin. Some need starch. Some don't. The proportion of milk and flour is not the same. For the first time, 30g starch, 50g flour and 250ml milk were used to make the crust. The crust was too stringy and thick. My husband didn't like it. The batter was not enough. For the second time, the recipe of the batter was adjusted. Only flour was used. The amount of all raw materials was increased. The effect was very good. The fried cake was moderately hard and soft. It was not easy to break. The 6-inch cake was just enough. 2. How to fry the thin and unbroken crust - batter (appropriate amount) into the pot. 5% heat. Quickly turn the pot. The batter is evenly covered with the bottom of the pot. Adjust the minimum heat. Slow fry. Don't turn the pot again. Leave the fire when the crust changes color and solidifies. Put the pot on a wet rag. Take out the crust. OK. 3. How to ensure the beauty of the cake? The key is to have a perfect crust. The cream should be a little hard. Each layer is not
