Butter would block the formation of the noodle band, so most of the face rubbing would be done to a certain extent before it would be softened with butter; that would make it easier; it was commonly referred to as “post-oil”. Since there is a “post-oil” approach, there is naturally a “pre-oil” approach; some bakers believe that if butter is added at the outset, the butter can be spread more evenly in the noodles; so: there are advantages and disadvantages in both approaches, and there are no faults in each; it is just household manual pasta that is time-consuming, with more “post-oil” friends. Usually, except for one-off loafing, the rest is covered with late-leaf oil; and today we have a special “prime oil method” (i.e. butter with all the food in the toaster) to make the rags, waiting in a dazzling mood. And because it's banana milk, it tastes like bananas; it's a little sad: the finished product comes out too late and the light is not good enough to take a couple of finished photos; but the bread is really strong and delicious. The "pre-oil" face-to-face conclusion: good membrane, well-operated lasagna, softness of the finished product, no significant difference from the usual "post-oil" method
