The soothing seaweed
By VicentaLakin
It's hard to make seaweed, it's soothing, it's soothing
Recipe Recommendations
- medium-gluten flour 160 grams
- lard 50 grams
- water 60 grams
- powdered sugar 30 grams
- low-gluten flour 120 grams
- cream yellow stuffing 320 grams
- Homemade grape jam appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for The soothing seaweed
1
30 grams of sugar powder to 60 grams of water and 150 grams of pasta with chopsticks
2
Move to rub the mat to remove the thick membrane
3
Add 50 grams of pig oil and rub it
4
It's about seven minutes before you pull out the film
5
120 grams of low-strength flour mixed with 60 grams of pig oil to make souffles, also covering the film for half an hour
6
The turpentine and the souffle are divided into 16 equals
7
Take a piece of pelt with your palms, put a piece of soak in it like a bun
8
When it's all wrapped up, it's 20 minutes of laxity
9
When it's loose, take a soothing lasagna and flatten it with a cane
10
They're all covered with a 20-minute dyspno
11
When it's loose, take it out and flatten it
12
And then it rolls up with a cane
13
After the second roll, you'll have 20 minutes of membrane
14
At this point, we'll split the homemade milk-flops into 20 grams, 16 spares
15
When you're loose, pull out the middle of your finger
16
I'm stomping
17
Put your milk on
18
It'll look better if you wrap it in a pentacle
19
Scissors are tied and cut across every corner. Try to keep the edge even
20
The cut edge flips and drops to the center, which helps to bind together with the chopstick light-pressed center
21
Wrap it all up and put it in a plate
22
It's a 180-degree preheat on the oven and 30 minutes in the middle
23
Isn't that beautiful
24
Completed Chart
25
Completed ChartThe soothing seaweed Make Tips
1. It is best to knead the water-oil dough until a thin film can be pulled out, which prevents the skin from breaking during rolling.
2. Allow sufficient resting time after each rolling and folding; if the room temperature is high, it is recommended to rest it in the refrigerator.
3. Do not rush the shaping process; try to keep every snipped corner even so the finished product looks more beautiful.
4. After the flaky pastries are baked and cooled, it is recommended to eat them as soon as possible or store them sealed in the refrigerator.