Strawberry lasagna

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(c) [the thousands of-storey cake practice -- making flour] dumps low-weather flour and 90 g fine sugar into an egg bowl, mixs it evenly into a ready egg, then spreads the eggs with a hand-pumper, slowly mixing with the low-weather powder around it (which can put the eggs in the middle of an eggbasket, which is easier to mix with low-weather powder)。

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And then it pours into the milk slowly, and it mixes with the other side, and it doesn't add all the milk at once, and it goes on several times。

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(c) Add melted sweet butter and sweet cheese to the paste, and then slowly mix the paste, not too strong, slowly mixing the paste to the basic smoothness (presumably mixing to the extent that there is little sight of the goose, noodle, etc.)。

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The thousands of-storey cakes -- making skins -- add a filter to another eggbasket and then pour the mixed paste into the filter so that the paste will be more subtle and smoother than the previous paste。

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The paste is frozen in the fridge for about an hour or so (one advantage is that after the paste is colded, the paste becomes more delicate, and the other benefit is that the face made from the frozen paste is softer, so you must remember not to miss this step). In an hour we'll be able to start cooking noodles。

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First, put the flat pan on the stove, heat it up for a little while, and try the temperature 10 centimeters away from the bottom of the pot (I don't know how much, this part still has to feel on its own, remember not to burn too hot, or you'll be condensed before you're ready to squirt)。

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(c) [The practice of making lasagna -- the skin] uses a hairbrush to draw the edible oil evenly on the bottom of the pot, then pour the proper amount of paste into the ground, and then the paste into the bottom of the pan, so that the paste can be evenly divided into the bottom of the pot (steal faster, otherwise the paste will condensate)。

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When you see the blisters in the middle of the skin, separate the edges of the skin from the pot with a razor, and wait ten seconds for the skin to look like it. And be careful to control the fire, which is not too big, not only makes it easier to paste the skin, but also makes it thin。

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The 12th step is to make 10-12 skins (if the new guy doesn't get enough skin, I can get a few extra skins, I did about 20, and then I picked the best 11 skins out of them) and brushed a thin oil on the bottom of the pot before frying each。

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The thousands of-storey cakes -- making the skins -- put the skins in order to make it cool. And then we're going to put our little round dishes upside down to the skin, and we're going to cut the edge of the skin down the edge with a knife. The completion of this step will allow for the subsequent production of the cream “engineering”。

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There is a need for some preparatory work before the cream is released. The ready 100g light cream is frozen at 7-10°C for a period of about 12 minutes. It's better to have an ice bag prepared under the eggbasket, because it's so hot when you get light cream. Oh, by the way, remember to freeze the eggbeater and the bowl. PS: Cream cream. I use Anja. An animal cream

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When ready to do so, cold and light cream will be poured into the egg basin, where there will be no water or oil, and clean. Don't get oil or water in an eggbasket, or you'll lose light cream

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when you start pouring out light cream, re-pacing the electric omelet to a medium speed, maintaining this slow and slow one minute. after a minute, it starts slowly adding sugar (about 60 g) and then maintains a high-speed break of two minutes。

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It's only a matter of time until the light cream comes out of a clear line and the egg-hitter doesn't fall。

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(The fruit I use is strawberries, and I cut it into thin pieces, so it's easier to mix with the cream, and it's easier to paint it on the skin)。

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Put a piece of skin on the board and wipe it evenly with a shaving knife. On the skin, then on the second floor and then on the cream. This layer is folded down until all the skins are completed (the thickness of the skin and cream is evenly balanced, so that the cake tastes better)。

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A thousand-storey piece of cake, like ours, folds directly into a thousand-storey piece of cake, and it's always high and low in the middle, so when it's put together, you can press it a little bit with something more flat。

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The combination of 1,000-storey cakes is placed in freezers for at least two hours. The freeze is not too short, otherwise it will be detrimental to the shape of the 1,000-storey cakes, and the post-cool lasagna cakes will be better cut out and more structured。

1. It is normal that when a rookie makes a thousand-storey cake, the skin is thicker, and I have gone through this phase, but sometimes people are vulnerable to a fault zone: the less they fall, the thinner they are. This idea is wrong. On the contrary, the less the paste falls, the thicker the skin. The right thing to do should be a little more. Because when there's enough inflowing paste, the level close to the bottom pan will be burned and hung, while the middle or upper part of the paste will be turned upside down because of the quantity, difficulty in ironing and liquid state. After that, there's only a thin layer in the pan. 2. The cheesecake was previously made in the form of sweet cream and butter. The first is that their family's light cream is better served than the ordinary light cream, and the other is that the cream is more stable; the second is because Angja's light cream tastes better, is smooth, and has more fragrance in its mouth; and the other is that their raw materials are artificial, and they feel comfortable eating them. Oh, it's better to be in Anja's butter than the president's