Coconut juice, lasagna
By VicentaLakin
My mom loves my haircakes, and on Mother's Day, I made a thousand-storey pie with coconut juice, which is so rich, so soft, so rich, so sweet。
Recipe Recommendations
- flour 800 grams
- coconut juice 500 grams
- yeast 8 grams
- edible oil 40 grams
- white sesame 10 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Coconut juice, lasagna
1
There was some dry flour in the bowl, oil in the pot, oil in the dry flour, mixed in thin paste and made of souffle。
2
Flour is mixed with yeast, slowly pouring into coconut juice, and with chopsticks。
3
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm。
4
The fermented pasta is drained, smoothed, sprouts of squares, soaked。
5
The two sides are folded into three layers in the middle and open (the step is repeated three times: the two sides are folded into three layers)。
6
Three folds of face folds will be completed, and the surface will be sorted, watered and white sesame。
7
It's in a steam pan with a wet drawer, and it's twice as big。
8
The fire opened the water, evaporated the fire for 30 minutes, closed the fire and unmasked the pan in 3-5 minutes。
9
It's cold, cut, it's edible。
10
The layers are rich, soft and loose。
11
# To see and to tempt #。Coconut juice, lasagna Make Tips
1. Keep the fire evaporated for approximately 30 minutes after the water has run out and the thorium is out of the pot for three to five minutes. 2. Coconut juice is already sugared, and sugar is needed on a population-based basis. 3. The amount of coconut juice to be used shall be increased or reduced according to the water intake of flour。