Strawberry sauce, lasagna
By VicentaLakin
On the usual bread formula, the formula changed, the flower type changed, plus homemade strawberry sauce, and the luxurious bouquet came out. Looks complicated, but it's simple。
Recipe Recommendations
- Medium gluten flour 300 grams
- eggs 50 grams
- water 120 grams
- fine sugar 25 grams
- salt 2 grams
- butter 25 grams
- yeast 2.5 grams
- strawberry jam appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Strawberry sauce, lasagna
1
All materials except butter into the bread drums, start and surface
2
When it's smooth, put it in butter and continue to start and face it
3
Scrambles can pull out a large sheet of film
4
Bread is twice as big
5
Take it out, put it on the board, exhaust it, split it into five equals, roll it round, cover it, 10 minutes loose
6
Take one of the noodles and tumble it to about 18 centimeters in diameter
7
Cut a sheet of oil with a diameter greater than the face of the face
8
Put a proper amount of strawberry sauce on the face
9
The rest of the dough is handled in a sequential fashion. The last one is bigger, and it covers the first four
10
Hold the extra cove down to the bottom
11
With a nine-inch pizza plate, you'll catch the pasta
12
Put your hand on the pasta and turn it over
13
Tighten up the edges of the rich noodles and the pies
14
Cover the paper, then cover the cake
15
Put your hands upside down and the plate comes back
16
Scratch marks, 16 equals
17
Put an appropriate small cup in the middle in case the center is cut off; cut the noodles with the tip of the knife
18
Two groups, one to the right, one to the left
19
Cut the rest of the group and twist it into a bouquet
20
Put it in the oven with oilpaper
21
When the pasta goes 1.5 times, the surface brushes the egg fluid, and the centre spreads a proper amount of black sesame; the oven starts preheating 180 degrees
22
Get in the preheat oven, 180 degrees, top-fire, mid-level, 30 minutes, top-coloured. Tin Paper
23
Get out of the oven, get rid of the oil
24
When you're cold, it's more fun to eat your hands