Doudou lasagna
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- milk 60g
- whole egg liquid 40g
- white sugar 30g
- light cream 20g
- yeast 3g
- salt 2g
- butter 15g
- egg liquid appropriate amount
- Bean paste stuffing 100g
- flour 10g
- sweetening
- roast
- several hours
- simple
Steps for Doudou lasagna
1
All of the mains, except butter, were placed in a bakery and the first and the first surface procedures were initiated。
2
The second and the second ones were initiated after the first and the first ones were completed。
3
The pasta is fermented twice as large after the completion of the second and pasta procedures。
4
The noodles were removed from the vents, divided into an average of 6 pieces for 15 minutes。
5
Take a lasagna in a circle and put it on the tarp。
6
I'm wearing a soy sauce。
7
A layer of skin is covered with a soybean plaster, followed by six layers。
8
Take a flowery mouth and put a mark in the middle。
9
The knife was divided into four pieces on average。
10
One quarter is divided into three, for a total of 12。
11
Wrestle each one, cut it up。
12
Put a bowl of hot water in the oven, activate the fermentation function, enter the embryo and ferment for 30 minutes。
13
The particulate material is placed in the container。
14
Scratch it with your hands。
15
fermented raw embryos take out a brush of egg fluid。
16
Put the grain in the centre of the embryo。
17
The oven is preheated at 180 degrees and baked for 20 minutes。
18
The baked bread is on the grilled net。
19
Cut to the bottom。
20
Soft and delicious。