There has always been an inexplicable passion for durian, this time the durian is directly combined with the cake. Without adding cream, etc., the pure durian combined with the cake has become the favorite of the family. The thick durian taste is in the mouth, and there is a wonderful feeling!
Separate the egg whites and egg yolks in an oil-free container. Put the egg whites in the refrigerator for later use. The baking tray is pre-paved with a layer of oil paper.
Add sugar powder, salad oil, milk, and sift low powder to the egg yolk. Stir each time with egg dipping. ^_^
Remove the egg white from the refrigerator, add a few drops of lemon juice or (white vinegar), add a little powdered sugar, start to beat with the egg beater, pour the remaining powdered sugar into 2 times, and send the egg white to 8 or 90%.
Add one-third of the protein to the egg yolk and mix well. Pour the egg yolk into the remaining protein and mix quickly.
Pour the evenly spread egg paste into the baking tray and shake it a few times. Put it into the oven, 180 degrees in the middle and lower layers, about 15 minutes, the surface is light golden yellow.
After the cake is baked, tear off the square oil paper and let it cool until it is hot. Then slowly turn the cake over and let it cool down.
Apply a durian that is pressed into a muddy shape and choose the thickness according to your preference. Roll it up again and put it in the refrigerator for about 10 minutes. Ok!
Take it with your hands and add a glass of milk! awesome!
When the egg whites were sent, I used low speed or medium and low speed. The cake roll that I made later did not crack, no matter how I rolled it! I don't know if it matters, haha!