Homemade egg peels
By VicentaLakin
The lasagna, which is coated in the lasagna, is folded over and over and over again to form a layer of hundreds of lasagna, butter and skin. While baking, the water in the skin is so hot that it swells with the impact of water vapour that it forms a stale and cosmopolitan cosmos. The making of lasagna is the basis of pastry, which is used not only to make eggs, but also to produce a variety of cosagnas, lasagna, etc., with extremely rich applications. Today's egg-skin production is based entirely on Master King's lasagna, but it's just a hand practice. It's really not good, and much more needs to be done。
Recipe Recommendations
- milk fragrance
- skills
- several hours
- senior
Steps for Homemade egg peels
1
Prepare the raw materials。
2
Flour and sugar, salt mixed。
3
Soften 40 grams of butter in room temperature and added to flour。
4
Pour it in the water and rub it in the dough. Water does not pour at once, but needs to be added according to the soft hardness of the noodles. Slipped into a smooth face, covered with a shampoo, and put in a freezer for 20 minutes。
5
Slice 180 grams of butter in small slices and put it in the bag。
6
With a cane, the butter is pressured into a thin, thin piece. At this point, the butter will be slightly softened and put in a freezer until it becomes hard again。
7
7. Take out the loosely fertilized pasta and put it on the board, grow the square and grow about three times the width of the butter sheet, which is slightly broader than the length of the butter sheet。
8
Take out the frozen, hard butter sheets, tore them away and put them in the middle of the rectangular face。
9
Turn one end of the face to the centre, cover it on the butter sheet, and put it on the other side, so that it is wrapped in the face。
10
Rotate the face 90 degrees, re-emerge the square with a scepter. At the moment, the centre moves in the direction of the four angles and is easily shaped into a rectangle of rules。
11
TURN ONE END OF THE FACE TOWARDS THE CENTER. 24 THE THREE-WHEELED, 40%-PERCENT-COMPLETED FACE TECTONIC FORM OF APPROXIMATELY 0.3CM THICK. THE LASAGNA IS DONE。
12
Turn the other end of the face to the center。
13
And fold the folded face. This resulted in a 40 per cent discount on the first round. Twenty-one, four folded faces, covered with skin-covered film and put in a freezer for about 20 minutes. 22, loose and fine, repeats step 16-21, with another four-quarters round. A total of three times a discount。
14
OPEN THE THREE-WHEELED, FOUR-CENTER-COMPLETED CHIPS INTO A RECTANGULAR FORM OF APPROXIMATELY 0.3CM THICK, AND THE LASAGNA IS READY. I WAS PREPARING FOR THE EGG PASTE, SO I WENT ON WORKING AND ROLLED UP THE SOOTHING STRIP。
15
cut to 1 cm thick。
16
The noodles are soft, a little flour on one side, and the flour on the other side is up in the egg tatter, and they are organized with hands。
17
It's not good to sell a good egg peel, but it needs more practice。