Pretzel lasagna
By VicentaLakin
The sour milk is done, it's not supposed to stop the bread machine, it's made with the bread machine and noodles, it's a lot easier not to use it, it's a hot day, it's a hot day, it's a hot day, it's not a hot day, it's a bad time, it's 20 minutes, you want a baker, it's a steamed noodle, it's on you, it's on the face, it's on the baker。
Recipe Recommendations
- flour 400 grams
- white sugar 15 grams
- yeast 4 grams
- pretzel appropriate amount
- edible oil a little
- milk 200 grams
Steps for Pretzel lasagna
1
200 grams of milk in bread cans
2
Put flour in
3
Put sugar on the corner, put yeast in the middle, covered with flour
4
(a) installation of bread drums in a bakery, connection to the power supply, selection and face mode 11, imix keys, 20 minutes (one minute has elapsed since the time of the photograph)
5
When the noodles are fixed, turn on the bread machine
6
(b) Take out the noodles, rub their hands up to the roller circle and relax them for five minutes
7
(a) Spectrums
8
Precipitous salt with oil
9
Turn left to right to one third
10
And press the right face
11
把面剂调转90度，再次(a) Spectrums
12
Precipitous salt with oil
13
(b) A further 30 discount
14
面剂再次调转90度，(a) Spectrums
15
再Precipitous salt with oil
16
Another 30% discount
17
(a) Scratch it with a cane, and draw a layer of oil, without pepper salt, and triple it again
18
(b) The made saffron is placed in the cages in the storerooms, cold water in the pot and awake for 30 minutes
19
When awakened, the fire was opened, the fire was evaporated for 20 minutes, and after the fire was shut down for 5 minutes
20
Take it out a little cold, slice it up。Pretzel lasagna Make Tips
1. Before using the bread maker for the first time, wash the bread pan and kneading blade with clean water. After drying, apply a layer of cooking oil, select the baking program, and run the machine empty for 10 minutes. Once cooled, wash and dry it again, and the bread maker is ready to use.
2. When kneading dough with the bread maker, the minimum ratio of water to flour is 1:2. The amount of water can be slightly more, but must not be less; otherwise, the dough will not mix properly, fail to form a ball, and may damage the bread maker.