Durian cake

Durian cake

 

By Eva Xiaojia     [Officially Certified Master of Bean Fruit Food]

Materials

• #千层饼皮#
• 1 egg
• 10g fine sugar
• Salt 1g
• 1g lemon juice
• 100g milk
• 10g whipped cream
• 10g butter
• Low-gluten flour 40g
• #Accessories#
• 200g whipped cream
• 16g fine sugar
• Rum 1g
• 1 mango
• Amount of durian meat
• 1 piece of cake roll

Practice steps

1. Add sugar, salt and lemon juice to the eggs at room temperature, and stir until the sugar is melted.

2. Sift in low-gluten flour and mix evenly.

3. Heat the milk, whipped cream and butter in insulated water until the butter melts, then slowly add it to the batter, stirring constantly.

4. Mix the batter until it is even and delicate.

5. Mix the evenly mixed batter through a sieve at least three to four times, until the batter is fine and almost bubble-free.

6. Cover the sieved batter with plastic wrap and put it in the refrigerator to stand for more than 30 minutes.

7. Heat the non-stick pan over medium and low heat, put it on a damp towel, and then pour the batter into it. Turn the pan quickly to cover the bottom of the pan and pour the excess batter back into the bowl. Continue to heat the pancake crust over a medium-to-low heat.

8. When you can see that the pie crust starts to make small bubbles, and finally the bubble swells and becomes larger, the pie crust is ready.

9. At this time, put the pan directly on the wet towel, use a spatula to pick up the crust and take off the bottom of the pan and place it on the baking tray to cool down. Make all the crusts in turn.

10. Cake base: The cake roll base prepared in advance is printed with a mousse ring according to the required size.

11. Fruit: Take the durian pulp and press it into a puree, peel the mango and cut it into small pieces.

12. Butter cream: light cream with sugar and rum until it is smooth and has obvious lines. Use a piping bag to put out a small part for writing on the surface.

13. Assemble the cake: cover with plastic wrap on the countertop, squeeze a layer of cream with a layer of puff pastry, add durian paste and cover the cake slice, squeeze a layer of cream, add mango diced, and cover the surface with cream, and finally use Wrap the puff pastry and turn it over and place it.

14. Squeeze the required words with butter on the surface of the cake, and finally sift a layer of cooked soybean flour, the delicious durian cake is ready.

Tips

1. The pancake crust is made of Xuechu 9-inch non-stick frying pan. The layered crust for this cake can be slightly thicker. The batter can make about 5 crusts, which can be doubled as needed. 2. The finished batter must be sieved several times and then stand still to achieve a more delicate and bubble-free state. 3. Before spreading the cake crust, prepare one or two wet towels and spread it aside for later use to cool the bottom of the pan; take out the batter in the refrigerator and stir gently to avoid precipitation. 4. When spreading the cake crust, be sure to use a medium-to-low heat. When you see the swelling bubbles on the cake crust begin to grow, it means that the crust is ready; every time the cake crust is spread, the bottom of the pan should be placed on a wet towel to cool down. Pour the batter to make the next crust. 5. The filling in the cake contains a lot of durian and mango, sweet fruit, delicate cake base and smooth cream frosting, one bite down, multiple taste buds experience, very satisfying! During the durian mango season, you must try it!

There are skills in cooking delicious dishes. Every dish I have has a small coup. If you search for "bean fruit", you can check my recipe directly!