A lasagna lasagna
By VicentaLakin
"THE NAPOLEON LASAGNA," A FAMOUS SNACK. BUT DON'T GET ME WRONG, IT HAS NOTHING TO DO WITH THE GENERAL. THIS IS THE MOST IMPORTANT AND DIFFICULT PART OF THE MIND, AND NATURALLY IT IS THE “TWISTED LASAGNA”. FOR ALL THE BAKERS, THE LASAGNA CAN BE DESCRIBED AS A GENUINE LAND ROVER. THE RATIO OF TARCRETE TO OIL COATS, TEMPERATURE, SOFTNESS, LAXITY, NUMBER OF FOLDS, METHODS, ETC. WILL AFFECT THE ULTIMATE SUCCESS OR FAILURE. A SLIGHT LOSS IN A SMALL CHAIN COULD LEAD TO A FINAL FAILURE OF THE SOCCER, THE SOCCER. THE PRODUCTION OF THE "MASSIVE LASAGNA" HAS NO SHORTCUTS AND CAN ONLY BE ACHIEVED THROUGH CONTINUOUS PRACTICE AND RE-DOING IN THE LAST LAYER OF COLLAGE. THERE ARE, OF COURSE, SOME FINISHED LASAGNA ON THE MARKET, BUT IT IS INEVITABLE THAT THERE ARE ADDITIVES, TRANSFAT ACIDS, ETC. AND ASIDE FROM THESE NEGATIVE FACTORS, I ALSO FEEL THAT SOMETHING LIKE THIS, WHICH IS NOT VERY OFTEN EATEN, ALTHOUGH IT IS CUMBERSOME AND COMPLICATED, IS ALSO A RARE HARVEST AND EXPERIENCE. THERE ARE MANY DIFFERENT VERSIONS OF NAPOLEON'S APPEARANCE. WHAT I'VE SEEN IS A VERY FLAT AND VERY HIGH, VERY UNSOPHISTICATED SOCCER AFTER BAKING. I'VE EVEN SEEN IN SOME FOREIGN CHEFS' TEACHING VIDEOS SOME OF THE GREAT HOLES IN THE SOCCER THAT HAVE BEEN BAKED. SO, PERSONALLY, I DON'T THINK IT'S A FIXED LIMIT. DO YOU LIKE IT? IT'S TOO MUCH TO TALK ABOUT. IT IS WELL KNOWN THAT IF ROOM TEMPERATURE IS HIGH, THE BUTTER WRAPPED IN THE SKIN AS A SOAK CAN BECOME SOFT AND SOFT, LEADING TO HIGHER ODDS OF FAILURE. SO EVERY YEAR, AUTUMN AND WINTER, IT'S THE GOLDEN SEASON OF THE FAMILY. I'VE BEEN TRYING TO OPEN UP SINCE THE COOLING. JUST BEFORE HE SAID HE WANTED TO EAT IT, HE PICKED A WEEKEND NIGHT AND STAYED AT 2 OR 3 P.M. AND FINALLY FINISHED THE SOOTHING NOODLES. SOCCER, I'VE BEEN LOOKING AT THE FLYING SNOW-FREE FOREBEARS. PERSONALLY, IT'S GOOD. (FOR REFERENCE PURPOSES ONLY, THE FOLLOWING IS THE RIGHT AMOUNT FOR TWO PEOPLE, A FOR THE SOOTHING PART, B FOR THE PACKAGING PART, C FOR THE BUTTER)
Recipe Recommendations
- high-gluten flour 62g
- low-gluten flour 62g
- qingshui 65g
- powdered sugar 3g
- fine salt 2.5G
- unsalted butter 12g
- egg yolk one
- fine sugar
- rum a little
- corn starch 5g
- whole milk 100g
- Homemade rose cranberry sauce 2 tablespoons
- light cream 120g
Steps for A lasagna lasagna
1
FIRST, A LASAGNA IS MADE. COSAIC MATERIAL (A) IS MIXED WITH MATERIALS OTHER THAN BUTTER, WHICH MELTS INTO LIQUIDS TO BE ADDED TO THE NOODLES
2
Smiling into a smooth pasta
3
(b) Wrap the face of the face with a shrouded film, which, after a slight crush, lays a cross-cut in the middle of the face of the face and is in the freezer for more than an hour
4
THEY WILL BE WRAPPED IN BUTTER (C) IN A SQUARE OF BUTTER, WRAPPED IN FRESH FILM, WHICH WILL ALSO BE COLDED
5
When the time comes, take out the tarp face and flatten
6
It is pressured from the centre's cross position to the four angles and is condensed into a square skin. The length and width of the skin is approximately 1.5 to 2 times the length of the butter coated
7
Put butter in the centre of the skin
8
(b) Turn the four corners of the skin towards the centre, wrap it in butter and tighten it
9
(a) some dry powder placed on the panel or on a silica pad to turn the folded pasta into a large piece of face, around 10 *20 cm
10
(a) Turn around one third of the upper part of the face and then brush the extra dry powder on the face with a brush
11
And turn around a third of the following to the middle. (b) The same extent that the dry powder on the face is brushed to the extent possible, which is wrapped up in protective film and placed in a freezer for 30 minutes
12
Frozen it up and out. A few dry powders were placed on the board, with a light wand from the middle to the two ends of the pie. Don't push too hard. Just keep it even. If you feel a little sticky, you can put some dry powder on the cane
13
(a) Upstretched in both directions, with a light pressure of a cane
14
And turn it into a big face
15
Repeat step 10-11, 30 cents again, and then package the membranes for 30 minutes. The three-off process was repeated three to four times
16
when the last freeze is over, the face is turned into a thin face of approximately 0.3 to 0.4 cm thick
17
Preheat oven 200 degrees. Then he cut the face into the size of his likes and put it on a baker board with baked paper18
At the end of the preheat, the oven is put in the oven, mid-level, top-fire, 200 degrees, and baked for about eight minutes. It then lowers the temperature to 180 degrees and continues to bake for 8-10 minutes, to the crumbs of the sofa
19
After the baking has been completed, the soccer is removed and, while it is hot in the kitchen, the oil from the baking is sucked in the kitchen
20
After it's completely cool, cut into small pieces, as you like
21
Take a look at the soothing effect
22
HERE WE GO. (B) PREPARE THE MATERIAL (B) REQUIRED FOR INTERNAL CONTENT
23
I only used some flamingo in the morning because I had fruit dishes. Pyramids go to the skin, cedin (a bit smaller), spare
24
And then make karsda butter sauce. Taking an egg's yolk, adding fine sugar and salt, which is mixed up to the basic melting of sugar. There's no need for a haircut
25
(a) Add corn starch and mix it evenly to the absence of powdered particles26
Join the rum and continue to mix
27
(b) Milk shall be heated by a high fire for one minute (or almost boiling) in the microwave and then, while the heat is slowly pouring into the yolk, it shall be quickly mixed with an egg-beater to prevent the yolk from burning
28
After all the milk has been added, it continues to mix to liquid microtemperature. There will be many foams on the surface at this time
29
(b) Making a pot of water, boiling it and turning it into a fire, so that the egg milk is heated with the water, and the mix is not stopped until there are threads in the thickness;
30
(a) remove an eggbasket and add 5 g butter, which is constantly mixed with cold water until the butter is fully dissolved and even with the egg paste
31
It continued to mix in cold water until the temperature of the egg paste decreased to room temperature, showing a very smooth and smooth state. Cathedral sauce is ready
32
(b) Loaded caracter sauce in the container, covered with a lid or a film to keep it cold
33
(b) the injection of 120 g of light cream into the eggbasket and the addition of homemade vanilla
34
From six to seven distributions, i.e. light cream becomes thicker, with texture
35
Join the rose cranberry sauce and continue the beating
36
(b) Smuggle to a state where the cream is largely non-mobile or slow (approximately 8 distributions)
37
Take some of the fresh cream, mix it with the pasta sauce, and mix it
38
And then we mix the rest of the light cream with the cathedral sauce, and we'll put it together
39
(b) Loading of the well-prepared Kashda cream in her bag
40
Here we go. First of all, a little cream on the bottom of the plate
41
Put a piece of soccer on it and press it gently. This is primarily a fixed function, which prevents soothing on the plate
42
Squeeze Kashda cream on the soothing skin
43
Put in some fruit pudding and then squeeze some Kashda butter
44
Put another piece of soccer on it and press it gently with your hand
45
Repeat the cream, put fruit, squeeze cream, make a three-story soccer tower. Finally, you squeeze some cream on the top, throw crushed rose petals and put them in the freezer for about 30 minutes, and you can eat them。