stratiform cake (liu lian qian ceng dan gao )

stratiform cake

Introduction:

"Because of the special taste of durian, the people who like this cake are so precious that they enjoy every bite. If they don't like it, wow! Don't say it's too late to run! I like to explore this durian layer, and I'm willing to try delicious food. It has nothing to do with the authentic durian layer, because I haven't eaten it, but the durian layer I made is real and delicious. It's not empty. "

Production steps:

Step 1: all materials are ready

Step 2: break up the eggs

Step 3: add milk

Step 4: powdered sugar, melted butter

Step 5: mix well

Step 6: sift in low gluten flour

Step 7: mix well with a manual egg beater. If you see no dry powder particles, refrigerate for 30 minutes.

Step 8: remove the core from durian

Step 9: grind it into sauce shape with a spoon, the finer the hair, the better, so as to avoid unevenness later.

Step 10: take out the batter from the refrigerator to see if it is more delicate and thick than before

Step 11: heat the non stick pan with low heat, put a spoonful of batter in the pan, turn the pan around and spread it into an egg cake.

Step 12: after bubbling, take out the pot and put it on a clean plate. Put all the baked crust in the refrigerator or other cool place to cool down.

Step 13: whipping with light cream, I'll make it a little harder

Step 14: put durian in

Step 15: mix the cream evenly, beat a little dry, mix with the cream, the consistency is just right, and the durian cream filling is ready.

Step 16: take a larger flat plate, put two crust on the bottom, and spread a layer of durian cream stuffing

Step 17: put on another cake skin, operate in this way until all the materials are finished, and the cake is ready.

Step 18: cover the durian cake with fresh-keeping film and refrigerate it for 2 hours before cutting it into pieces.

Step 19: cut the finished product into pieces and eat it

Materials required:

Low gluten flour: 120g

Durian meat: 3 pieces

Eggs: 2

Milk: 380g

Cream: 200g

Powdered sugar: 45g

Butter: 20g

Note: 1 durian cream filling to wipe a little thin, so that out of the layers will be stacked, the more layers the more beautiful. 2. The size of the cake skin is optional, which is basically the size of an eight inch round mold. You can also apply a layer of cream and then a layer of durian meat, but I think it's easier to mix the cream and durian before applying them

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: strange

Chinese PinYin : Liu Lian Qian Ceng Dan Gao