A lasagna

1

Prepare the raw materials。

2

Two flour, sugar, salt, mixed。

3

40 grams of butter softened and added to the flour with hand-scattered sides into bread crumbs。

4

It then slowly joins the water, rubs it in a smooth paste, wraps the film into the fridge for half an hour。

5

One hundred and twenty grams of butter, divided into four pieces on average, laid out and packed in herbs, and made of a whole piece of butter, thick and even, with a platinum war. Because of the pressure of the noodles, the butter will be softened a little bit and the freezer will be able to re-rigate。

6

The loosely fine pasta is removed and placed on a table with a small amount of thin powder in a thin, flat rectangular piece of face。

7

It is then put in the middle of the face, frozen and then hardened. (Face 3 times the length of butter, slightly wider than butter)

8

First, the left face is folded on the butter, then the right face is folded on the top, and then a little pressure is pressed to release the air inside, so that the face is completely covered with butter。

9

Once again, the pieces of butter wrapped up in a more regular rectangular form。

10

Up to down to the middle。

11

Continue to fold into a four-fold face。

12

Four folds of a coat of skin covered in a freezer for 30 minutes。

13

Nice and loose。

14

Once again, it becomes a more ruled rectangular face。

15

On average, they fold from both sides of the face to the middle。

16

Continue to fold and complete a second 40% discount。

17

The steps of 13 to 16 were then repeated, a third 40-cent discount was completed and then the skin was turned into skin, at which point the lasagna was prepared and used to make various snacks。

18

If the leather is not fully used or is not used at the time, a little dry powder can be sprayed on the surface and rolled up into the fridge for storage, and should be taken out of the room for a while, when needed, before the skin becomes softer。

Poetic Notes: 1: In step 5, after arranging four pieces of butter together and rolling them into a butter sheet, the butter will have softened slightly; placing it in the refrigerator to chill for a while will set it. 2: During the process, try to roll the dough sheet into a relatively regular and complete rectangle, which makes it easier to wrap the butter and handle. 3: It looks very complicated, but actually, you just rest once after kneading the dough, wrap in the butter, do the first 4-fold and rest, then perform 4-folds two more times. A total of 3 times 4-folds is enough. 4: If the finished puff pastry needs to be stored for a long time, freeze it. My family has a high demand and usually finishes it within two days, so we keep it refrigerated. 5: The weather is hot now, which is not very suitable for laminating pastry, so operate in an air-conditioned room.