It's a nice, soft-sweet bag

1

First is making noodles. The first step of the cook ' s projectile is to pour all dry materials (flour, milk powder, salt, sugar, dry yeast) into the mixer drum and evenly mix them with their fingers。

2

Falling into scattered whole egg fluid, water. The cook ' s machine adjusts the 2nd set for 5 minutes, after which the group is basically formed, with three more minutes of continuous mixing and the face is slowly smoothing. This formulation is a soft pasta, and please adjust water usage to the water intake of flour and its actual condition. It's a normal thing to stick on the bottom of a barrel with a moist, visceral sticky face。

3

When the cooker's machine stopped, the face was smoother and flexible, slowly opening up the face, and the face could already form a film, but it could only form a thick film, which would break. It's time to add butter。

4

Add softened butter to the mixer drums (blank-covered butter, allowing better integration of butter). Turning on the cooker ' s machine, continuing to wipe his face in two rows for five minutes, while the butter was not in the noodles, the barrel would be in a bit of a bad state, stuck all over the walls. Never mind. Keep rubbing。

5

Five minutes later, the butter and pasta were largely integrated. It then continued to rub for five minutes and to observe the condition of the noodles, which, if it felt close, could be checked. Noodles can already form a thin film. Up to the extension stage! A soft-packed lasagna is enough. Next is the normal fermentation process。

6

Scattered noodles, rounded them in the bowl, covered them with film or wet cloth, and fermented them for the first time. The fermentation time is based on room temperature, which takes approximately one hour at 25°C and is twice as large。

7

The fermentation is twice as large, and the fermentation occurs when the finger is covered with flour, and the holes that are formed after the finger is removed do not shrink or collapse。

8

The fermented noodles are released with their hands, the air is flattened on the board, and they are pumped with a cane, so that the gases in them are pressed out as far as possible, and the exhausting ones are divided into 16 minutes, and each of them is rounded。

9

It is neatly placed in a dish made of oil or tin paper (8 inches, i.e. approximately 20 cm long)。

10

Final fermentation (with recommended temperature of 35°C and more than 85% humidity). The whole dish is filled with fermentation。

11

The oven is preheated up and down to 170°C, with a thin layer of full egg fluid on the fermented face, placed in a preheated oven, lower floor, baked for about 25 minutes, until the surface comes out of the furnace in gold。

TIPS: DIFFERENT FORMULATIONS AND DIFFERENT WATER CONTENTS AFFECT THE TIMING OF THE LASAGNA, SO THE TIME REFERRED TO IN THE STEPS IS FOR REFERENCE PURPOSES, PREFERABLY IN TERMS OF THE ACTUAL STATE OF THE LASAGNA, WHICH IS THE SAME AS OUR MANUAL LASAGNA, AND DOES NOT STOP UNTIL WE REACH THE DESIRED STATE. TIPS: 1. THE FACE OF THE FACE DOES NOT NEED TO BE FERMENTED IN A DELIBERATE MANNER, BUT ONLY IN A CIRCLE ON THE GRILL, SO THE STEPS OF FERMENTATION ARE OMITTED. BUT BEFORE WE SPLIT IT INTO 16 PIECES, WE HAVE TO REMOVE ALL THE GAS FROM THE DOUGH (AND SO USE THE SCEPTER). 2. IF THERE IS NO SQUARE DISH OF THE RIGHT SIZE, PUT THE FACE ON THE LARGE DISH AND THEN BAKE IT. EXCEPT THE SHAPE ISN'T SO NEAT, IT TASTES THE SAME. 3. THE GRILL SHALL BE MADE OF OIL OR TIN PAPER, OR A LAYER OF BUTTER SHALL BE PAINTED ON THE GRILLED WALL. OR THE BAKED NOODLES WON'T MAKE IT. IF YOU USE A STICKY GRILL, YOU CAN SKIP THIS STEP。