Pelican lasagna
By VicentaLakin
I'VE COLLECTED SOMETHING FOR A LONG TIME, AND I'LL TRY A LITTLE, SEE HOW IT WORKS. IT'S LIKE FASTING. THE SOUFFLÉS ARE GOOD, BUT WHEN THEY EAT, THEY FEEL PINK AND THEY DON'T LIKE IT. A LITTLE ONION FLOWER, AND A LITTLE ONION SCENT. FOUR TIMES, UNTIL THE THIRD TIME, AND FINALLY WHEN THE SKIN WAS TOO THIN AND IN DANGER OF BREAKING, THE DEMAND WAS STOLEN AND REDUCED BY ONE, WHICH WAS ALREADY MANY LAYERS. IT'S A LONG STRIP, AND IT'S EASIER TO MOVE THE STICKY SESAME STEPS BEFORE CUTTING. TO BAKE TO LIGHT GOLD, OUT OF THE OVEN, SOFT INSIDE, STRATIFICATION, AND IF IT DOESN'T FEEL THE POWDER, IT'S PERFECT. SUDDENLY THERE'S A NEW IDEA, AND THAT'S THE NEXT, MAYBE THE NEXT, THE NEXT。
Recipe Recommendations
- salty and fresh
- baking
- several hours
- simple
Steps for Pelican lasagna
1
Flour: 125 g flour, 70 g water, 1.5 g dry yeast, sesame appropriate
2
Open the yeast for 10 minutes。
3
It's all about flour
4
Scratch it, put it in a big bowl, cover it with a fermentation
5
Sour: 15 grams of pepper oil, 22 grams of powdered powder, 1/8 spoons of salt, 1 onion
6
Heated the oil in the microwave
7
It's pouring into flour and mixing。
8
It's flat。
9
Add salt, mix it evenly, stand by。
10
Wash and cut, spare。
11
The leader is twice as big
12
Excretion, stale growth square。
13
Paired the soak, and cast flowers。
14
It's a 30% discount
15
Around 30% off。
16
With a cane, it's a big piece。
17
Another 30% discount。
18
Form a bar。
19
Water on the surface, covered in sesame
20
It's 5 points
21
Put it in the oven and ferment it to the headmaster。
22
Put it in the oven, in the middle, 200 degrees up and down, about 20 minutes。
23
The surface is yellow, out of the oven。Pelican lasagna Make Tips
Salt levels can be adjusted according to their own taste. The timing of fermentation needs to be adjusted to the actual temperature. Baking times and firepower need to be adapted to the actual situation in the oven。