A lasagna
By VicentaLakin
Recipe Recommendations
- low-gluten flour 220g
- high-gluten flour 30g
- butter 40g
- fine sugar 5g
- salt 1.5G
- water 125g
- flaked butter 180G
Steps for A lasagna
1
Flour, sugar, salt, 40 grams of butter is softened and then added to the flour, water is added and smoothed into the freezer for 20 minutes。
2
Scratch butter is softened with a scrawl stick。
3
Zip-tip。
4
A good pasta grows into squares and puts butter in the middle。
5
The two sides are folded and the air is discharged with a hand pressure。
6
Collapse the square。
7
Zip-tip。
8
Turn from both sides to the middle and continue to drain the air from the face。
9
One more discount, and then a four-off. The cold room is loose for about 20 minutes。
10
Take it out again。
11
Continue to fold。
12
A further four discounts, two four discounts and 20 minutes of laxity in the freezer, will be completed by a third discount. In total, three discounts were completed。A lasagna Make Tips
When the lasagna is ready, a layer of dry powder can be used to grow the square skin, and the freezer room can be kept for about a week, if it is kept for about a month, with a front room temperature softening. The lasagna can be used extensively for soothing, pies, egg curds, and it is convenient to do more at once。