Aragon
By VicentaLakin
When it comes to the Aragon, it originates in Italy, a common gold-and-yellow hard-faced bar, with long shapes, which can be eaten with soup and sauce, or used as a decomposition snack. The baker usually uses a variety of spare pasta productions, but also adds foods, such as sesame, to the taste。
Recipe Recommendations
- butter 1 gram
- egg liquid 58 grams
- low-gluten flour 150 grams
- powdered sugar 35 grams
Steps for Aragon
1
Butter, sugar powder, egg fluid mix。
2
Sifting low powder, rubbing in a slightly dry noodle, covering membranes for an hour。
3
The noodles are made of about 7 mm and cut into long strips about 7 mm wide and about 10 cm long。
4
Squeeze both ends of the long strip, twist several circles in the opposite direction, spiral, and put it into the oven. Brush an egg fluid other than the formula。
5
Put it in a pre-heated oven, with 175 degrees of fire up and down, and about 25 minutes of mid-level bakery, with a little yellow on the surface。
6
Sealed at constant temperature after drying out。Aragon Make Tips
The length of the baking will make the Alamic taste harder and the shortness soft. This can be regulated by personal preferences。