Pie lasagna

By VicentaLakin

Pie lasagna
It's been a long time since we've had enough resistance to pie, and today's walnut pie is full, there's no food additives, family food, and I'm happy。

Recipe Recommendations

  • ordinary flour 90 grams
  • white sugar 25 grams
  • milk 10 grams
  • butter 60 grams
  • Canned yellow peaches 300 grams

Steps for Pie lasagna

  • 1
    Prepare 90 grams of flour and cut 60 grams of butter and add it to the flour and crush it with your hands。
  • 2
    Add sugar milk
  • 3
    Squeeze it with your hand and squeez it into a smooth face group for 20 minutes。
  • 4
    It's not like you're going to be able to take out a nice, soft face of the pasta, a little dry flour. A 6-inch pie model is enough。
  • 5
    Put the chips in a 6-inch mould, lay them out with your hands and roll them around with a stick。
  • 6
    Scratch a small hole on the surface of the skin with a fork in order to prevent the drum from blowing up. Because of my double weight, I made a nine inch and two breadtoes
  • 7
    Dry the walnut with kitchen paper and slice it with a knife
  • 8
    Peach slices over the face. Preheat oven 200 degrees 10 minutes in advance. Peached noodles placed in the middle of the oven and could be released with a fire of 200 degrees and 25 minutes。
  • 9
    The finished product. When it cools, it cuts the pieces (small reminder: because of the temperature of the ovens, the temperature depends on the individual ovens. Peach must be dryed with paper so it doesn't affect the roasting and the taste, which is 6 inches in size, cutting out an angle that can be baked with one or two of the bread-toes)

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