Cooking Steps

1. 

   Step1:Eggs. Mix sugar and salt to melt.

2. 

   Step2:Add milk and butter and mix well.

3. 

   Step3:Sift in low gluten flour. Mix and sift 23 times.

4. 

   Step4:Prepare 8-inch flat bottomed non stick pot. Low heat. Use an ordinary spoon. It's almost like a full spoon. Pour it into the pot and spread it over. When there are different bumps on the surface, the crust will be cooked.

5. 

   Step5:Use oilpaper layer by layer to separate and open the coriander skin.

6. 

   Step6:After finishing one, put the pan on the wet cloth to cool down a little. Then pour in the next portion of the cake slurry. Shake the pan. When it is full, you can pour the excess back into the slurry (use the remaining temperature of the pan to solidify the slurry at the bottom first. Make sure that the thickness of each cake crust after that is moderate

7. 

   Step7:Two thirds of the durian meat is stirred with chopsticks. One third of the durian meat is divided into small pieces. Refrigerate the cream in advance. Add sugar in three times. Gradually whisk until stiff (there are obvious sharp corners and lines under the eggbeater

8. 

   Step8:When the crust is cold, you can start wrapping. A layer of light cream. A layer of crushed durian meat. Another piece of durian meat. Finally, a layer of light cream. Fold the two sides of the kori cake in the middle, and then fold it up and down in the middle.

9. 

   Step9:A turn over. It's done.