Steamed lasagna
By VicentaLakin
Recipe Recommendations
- flour 500G
- yeast 3g
- warm water 290g
- peanut oil 15g
- spiced powder 1g
- salt 5g
Steps for Steamed lasagna
1
In 500 barbed flours, 3 grams of yeast, 290 grams of water (adding 3 grams of sugar for yeast, if you do not like), the face of the face is smoothed, covered with fresh membranes and warmed up. It's twice as big, and there's a lot of flat air holes inside。
2
Fifteen grams of peanut oil were added to 8 grams of flour, 1 gram of fragrance and 5 grams of salt。
3
Flow the face, flatten the face, rub the strip。
4
on top of the scepter, the face is evenly thick, about 30 x 50 cm. don't be too thin for 40x60 like me。
5
It's not like I'm going to have to do this. Split the top and bottom of the face into five pieces with a equidistance of four。
6
Collapse upper and lower pieces in the middle。
7
When the tops and downs are completed, the middle is turned down to the middle。
8
Repeat what you've just done, and then you'll close your mouth。
9
The surface is sprayed with white sesame and pressed with a cane。
10
Put it in the warmth for about 15-20 minutes. Wake up to state, not time. It's 15 to 18 minutes after the water goes up. Two minutes to turn off the fire。
11
The lasagna surface of the pot is painted with oil and branded to the top of the pan or pan。
12
Cut the edible, the layer is clear。
13
Very soft。