【Material】6 inch size one
Egg...... 3 pcs
powdered sugar...... 25 g
salt...... handful
Low gluten powder... 150 g
butter...... 20 g
Milk...... 180 g
water...... 140 g
【Steps】
1. Break 3 eggs first, you can't see the obvious large egg whites, you can add salt to taste. Sift through powdered sugar and low gluten powder, add to the egg mixture and stir well until there are no particles. If it feels too dry, you can add some water to stir together until you can't see the flour particles and the batter is smooth.
2. Add the melted butter, continue to stir well, add milk and water and stir. Move gently and don't create too many bubbles. Finally, you get a relatively thin egg paste, which can bake a very thin crust. The status can refer to the effect of hanging the wall in the egg paste. Sifting again can make the batter more delicate.
3. Before the first spread, apply a thin layer of oil to the bottom of the pan, if the pan is very stick-proof, you can also not rub the oil. Spreading bread requires more practice, controlling the temperature of the wrist and the pot, trying to do it on natural gas, which is better than the induction cooker. Heat the pan on medium-low heat, when the pan is hot but not hot, add a spoonful of batter, turn your wrist evenly, let the batter spread the entire pan at once, do not have liquid to roll up repeatedly, otherwise it will not be flat. Excess batter can be poured out.
4. Baked to the crust can see a small bubble bulging, the edge of the crust has a circle of skirt automatically cocked, you can easily shovel the bottom of the skin, it will be moved to the side of the plastic wrap or baking oil paper, layer by layer up. Remember to lay it flat and don't have creases. After spreading all the crusts, set aside to cool down, there is some oil between the crusts so that they will not stick together.
5. Durian meat is removed, you can wear gloves to flatten the pulp, or use a blender to mix more evenly and delicately. Light cream with powdered sugar whisked to a state that can be mounted, relatively thick.
6. Take a part of the cream and durian and mix well, then pour it back into the cream and stir well, the durian cream filling is completed.
7. A small piece protruding from the edge of the crust can be cut round with scissors. Then a layer of crust, a layer of cream filling, a total of 22 layers, the top with a large piece of the crust cover is completed. Remember to refrigerate for 2-4 hours before cutting, let the cream solidify some and then cut it, otherwise it will easily collapse when cutting.
- Tips-
1, the batter must be sieved to remove impurities and bubbles.
2, non-stick pan is very important, if the pan is good, half the effort.
3, the turning of the wrist of the stall should be more practiced, the speed should be fast, the action should be coherent, and the excess batter should be poured out.
4, try to eat on the same day, do not put refrigeration after eating, put it for a long time the next day the crust is hard to eat.