Why is it lumpy when you put butter in the batter when making durian mille feuille cake?

Heat the butter with water or milk.

Durian mille-feuille cake tastes better with butter.

The durian mille-feuille cake does not put butter, removes all high-fat ingredients except egg yolk on the original basis, and replaces the opportunity of whole wheat bread, which is suitable for people who lose fat. But pay attention to your intake, eating too many calories will also exceed the standard.

Durian mille-feuille cake is a food made with low-gluten flour, butter, cream, eggs, durian, milk, and other ingredients. Sweet, soft and glutinous, delicious and delicious. Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should avoid eating; Pregnant women and obese people try to eat little or no food.

Durian is really a wonderful species, many people can't stand the peculiar and strong "smelly" smell, but the desserts made with it have evolved into a unique sweetness, such as durian crisp, such as durian ice cream, such as the current super popular durian mille-feuille cake, which is wonderful and delicious and makes people want to stop.

Teach you how to make durian mille-feuille cake simple and delicious.

Mille-feuille cake is easy to learn and delicious.

Teach everyone how to make dragon fruit mille-feuille cake and get ready for dragon fruit!

There are many ways to make durian mille-feuille cakes, you can go to school to learn about it, and if you make it yourself at home, it is better to go to a professional school for systematic learning!

Teach you how to make durian mille-feuille cake simple and delicious.

Follow Xiaoxin to learn how to make delicious mille-feuille cakes!

Materials. Ingredients: 250 grams of easy baked pancake premix, 335 grams of milk, 335 grams of eggs (6 pieces), 35 grams of butter, 35 grams of milk powder, 260 grams of durian, 520 grams of whipping cream.

Excipients cream with 20 grams of sugar.

Preparation of durian mille-feuille cake.

The material of the mille-feuille is ready, there are 5 eggs in the picture, and 6 are actually used, it is best to weigh them according to the recipe table, because the eggs have sizes; It is also okay to change the milk to cold water; Put the butter in a small bowl, melt in water and set aside;

Eggs are beaten into milk, 6 eggs are just 335 grams, which is a coincidence;

Use a manual whisk to mix the eggs and milk thoroughly, don't beat too hard, there will be a lot of foam;

Pour the milk powder and pancake powder into the egg milk melt;

Mix well with a manual whisk, but the paste is not delicate at this time, there are bubbles, and there are a small amount of gnocchi; You can let it stand for about 15 minutes to make the gnocchi absorb water and become a paste, but in order to make the crust thinner and more elastic, finally use the following method, which is not troublesome at all;

Take a small sieve, scoop up the paste and sift it, at first there will be a lot of gnocchi and large egg whites, scratch it in the sieve with a small spoon, so that it will all leak down;

After the batter is sifted, it is very smooth and delicate, and the melted butter liquid is poured into the paste;

Mix well again with a manual whisk, so that all the butter is eaten into the batter and does not appear to be separated;

Now it's time to make the crust; It is best to use an induction cooker electric ceramic stove, which is heated more evenly than an open flame, and the fire is easy to control; The pot I use is a stone pot of wheat rice that specializes in spreading the crust; Scoop a spoonful of batter into the pot, turn it so that the batter is evenly spread on the bottom of the pot, and the electric ceramic stove is 160 degrees, which will soon make the dough blister;

Take the pan down, put it on a damp cloth to cool down, wait a few seconds, if you are not afraid of being hot, just lift the edge of the pie, look, the pie crust is very Q elastic; Because there is butter in the batter, there is no need to put extra oil in the pan, and after the fire is controlled, the cake will become more and more beautiful;

The baked crust is stacked one by one, and there is no need to put any anti-sticking paper or anything in the middle, even if there is a large stack, each sheet will not stick;

Refrigerate the whipping cream and durian for more than 8 hours to prepare, I am beating the durian meat into the whipping cream, so the dosage is half of the whipping cream, the whipping cream is **, the blue windmill, the iron tower, the Anchor these, easy to whip and easy to set, do not use Nestle, not firm, will affect the effect of the mille-feuille cake;

Add 20 grams of sugar to 520 grams of whipping cream, beat until firm, and then pour the durian meat crushed with a small spoon into the whipping cream;

Whip a few more times with an electric whisk and mix evenly;

Take a ** and put it on the piping table, spread a pie crust on the plate, spread a layer of cream durian on top, as even as possible, cover a pie crust, and stack it in turn;

Until all the whipped cream is used up, the surface does not need to be decorated, covered with plastic wrap, and refrigerated for at least 2 hours; I made it in the middle of the night and cut it the next morning.