The method of lasagna
By VicentaLakin
This is a lot less butter than many other formulations, but it's a lot better, not only to make apples on the cover, but also to make a series of sweets such as lusophones, butterflies, fruit towers, etc., which can be saved for a week
Recipe Recommendations
- low-gluten flour 200g
- water appropriate amount
- white granulated sugar 20g
- salt 1/4 teaspoon
- unsalted cream 140g
Steps for The method of lasagna
1
i'll take 20 g butter, salt, white sugar and low-tweed flour and rub them in a proper amount of water
2
Cut a deeper cross on the rubbed face
3
seal it and freeze it to 40m,
4
The rest of the butter is cut into thick, thick pieces
5
Take out the noodles, grow the square, at least twice the size of the butter
6
Put the butter on the skin
7
Wrap it up, squeeze it in the seams, don't let it slip, turn it over, turn it along the four corners gently, and then use a three-to-three-off
8
it's like a freezer
9
Take a step forward and do it three to four times, then if you need to use it, it's better to freeze it, if you don't use it again, you can freeze it up (-4°C) and run out of it in a week