A lasagna

By VicentaLakin

A lasagna
Looking out the window, the twigs were pouring out of the twig. Today, there are some shades and Tianjin has not warmed up, has changed his clothes for the season, and has suddenly come cold. Make a cup of coffee, have a hot eggpaste, live so well, be happy. Cracky skins are wrapped in sweet, sweet sluice, and each bite is filled with joy, and you'll feel the warmth of the autumn

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Steps for A lasagna

  • Make A lasagna step 0
    1
    Low-banded flour, water, salt and 20 g butter mixed
  • Make A lasagna step 1
    2
    Scratch it
  • Make A lasagna step 2
    3
    It's mixed into a noodle. It's covered with a film that's frozen like a freezer for half an hour
  • Make A lasagna step 3
    4
    the frozen pasta is made of pancakes, put in 65 g butter waffles, and butter covers a third of the area
  • Make A lasagna step 4
    5
    It's all in the middle
  • Make A lasagna step 5
    6
    Keep it thin
  • Make A lasagna step 6
    7
    Both sides are folded in the middle, and four layers are folded and put in a freezer for 10 minutes. When it's frozen, it's thin, it's folded, it's four to five times
  • Make A lasagna step 7
    8
    And the last time I'm gonna turn into pancakes, I'm gonna roll it
  • Make A lasagna step 8
    9
    Cut it into a round little agent
  • Make A lasagna step 9
    10
    Put some flour in the egg mold, stick the side of the flour up, press the face on its finger and fill it with the whole mold
  • Make A lasagna step 10
    11
    Egg skin is higher than the mold, and when it's all done, it's in the freezer for half an hour
  • Make A lasagna step 11
    12
    It's an eggnog, milk, sweet sugar, mixed little fire to melt the sugar completely, out of the fire, mixed with yolk, milk and light cream
  • Make A lasagna step 12
    13
    It's sifted into a delicate egg ooze
  • Make A lasagna step 13
    14
    I'll put a little banana pelt in the egg pelt, and I can put some other time fruit
  • Make A lasagna step 14
    15
    The oven's preheated, 210 degrees, 180 degrees, 15-20 minutes

    • A lasagna Make Tips

    1. Making the tart crust is the trickiest part. Don't wrap in too much butter; if there is too much, it will be hard to seal, and if there is too little, it won't be crispy. 2. Refrigerate the dough after each fold. This prevents the dough from becoming too soft and helps the butter solidify slightly, avoiding the issue of soft butter leaking out during rolling. 3. Add WeChat alisifang or 1415066591 to get more food information.

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