Chelsea lasagna

Recipe Recommendations

• Fresh fragrant orchid leaves 6 tablets
• eggs of 3
• milk 250 grams
• low-gluten flour 50 grams
• powdered sugar 25 grams
• corn starch 30 grams
• unsalted butter 10 grams
• light cream 400 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Chelsea lasagna

1

Scratch the fresh cranberry leaves into small pieces, put the mixer in the milk, and punch out the slurries

2

Filter the sluice out of the residue and become the milk of the saline. At the same time, salt-free butter is to be melted and replaced with corn oil. All of the powder in the skin section is sifted and added to the cranberry milk, which is easily mixed with a manual omelet。

3

Eggs are scattered, do not pass out, and then poured into the milk mixture, and then the liquids are sifted over and out。

4

A small amount of blended and fertilized butter is used for emulsion (which can be replaced with corn oil), which is then poured into the remaining mixture, which is evenly smoothed with light and light mixing。

5

So you don't stick the pot, and then you take two spoons, which I use, and this amount can be measured by myself, and you mix the fluid into the pot, and you turn it into a round pie. When liquids condensate in the pot, the presence of many small bubbles means that the pie skin is ripe. The average time to make a pie is less than a minute。

6

Put the made pie peels on the pre-prepared oilpaper and fold them together。

7

Once all the pie skins have been made, the oil sheet is packed and cooled and placed in the fridge for one to two hours. It's wrapped in paper to absorb the fat on the pie skin

8

We'll have light cream when the skin cools。

9

The method used to produce light cream on a layer of pie skin is to superimpose all the cake skin with cream。

10

Production's done like this. This is twice as much as the formula, that is, six eggs of 1,000 grams of light cream。

11

Last picture of the balcony breakfast

Recipe Categories

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