| Cake flour | 120g |
| Durian flesh | 3 pieces (size themselves weigh enough paved on the line) |
| Pure milk | 380g |
| Chicken egg | 2 |
| Light cream | 200g |
| Powdered sugar | 65% |
| Butter | 20g |
- The eggs and sugar and stir until sugar melts.
- Then pour into the butter mix, then pour the milk mix.
- Sift the cake flour, stir.
- Sifting through the batter (particles are ejected would be more delicate), after the screen put the batter in the refrigerator.
- Durian flesh ground into paste ready, the finer the better so then wipe it smooth (food machine is recommended).
- Watch out cold from the fridge a good batter than fine thick before a lot of Oh.
- Non-stick pan with low heat, scoop a spoonful of batter in the pan to pick up the pot go round, into an omelet.
- Small fry until the batter puts off, put on a clean plate. All branded good pastry in the refrigerator or other cool place to stay cool.
- Send the light cream to slightly hard, then evenly pour cream Durian (Durian cream filling).
- Take 6 inch chiffon cake Pan put a crust on the bottom and tails (since pastry bake a little larger than the 6-inch).
- Put a layer of Durian cream filling, very uniform thickness.
- Then cover with a layer of pastry.
- Repeat step 12 and 14, until the pastry used, basically the thousand layer cake.
- Then put it in the refrigerator for 2 hours setting, remove the thousand layer cake, upside down, and die;
- Cut on the line.
