Cooking Steps

1. 

   Step1:300g durian meat, 50g milk and 50g suga

2. 

   Step2:Beat evenly with the egg beater. I like the texture of silk. I like the delicate texture, which is broken and sifted with the blender

3. 

   Step3:Two pieces of fish glue in half cold wate

4. 

   Step4:Scoop out the squeezed wate

5. 

   Step5:50g milk should be heated with water to add fish glue until it is completely melted. It is better to melt it to about 45 degrees. Overheating will affect the solidification of fish glue. Handle overheating, turn off the residual temperatur

6. 

   Step6:Mix with durian mu

7. 

   Step7:300g light cream and 30g sugar. If you don't like sweetness, you don't need it. It's just like a milkshake. Mix with durian mud to make mousse past

8. 

   Step8:A Qi wind is at the bottom of the mold. Ignore the black spots. The first chocolate cake didn't clean the chopping board.

9. 

   Step9:Pour in half mousse. Then spread in a piece of Qifeng and pour in the rest of mousse. Refrigerate for 46 hours.

10. 

    Step10:It's actually done. I didn't demould it for decoration. Sifted in tea powder on one side. Black Qiao and light cream 1-1 are heated and melted to draw a bit of messy silk.

11. 

    Step11:The green ones are buttered bean paste. Bean paste and whipped butter 2-1. It's the same proportion with the flower of Dousha. It's not pigmented. Decorated with a little almond horn and edible gold foil. The blower is demoulded.

12. 

    Step12:The surface is not smooth because there is no blender for mud. But I like the feeling of seeing meat