Carrot lasagna
By VicentaLakin
A lasagna made of well-cooked carrot mud, with a golden beauty, a stratification, a soft, sweet, nutritious and desirable taste。
Recipe Recommendations
- flour 1000 grams
- yeast 10 grams
- cooked carrot paste 600 grams
- white sugar 100 grams
- edible oil 50 grams
- corn flour 60 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Carrot lasagna
1
The carrots are evaporated, mixed with flour, sugar, yeast, and fermented to double the fermentation level。
2
The fermented pasta is vented, the styling is grown, a layer of oil is painted, corn powder is sprayed (better than flour rises) and the corn flour is purified with oil。
3
The two sides are folded into the middle of three layers (the step is repeated three times: the tectonic styling of the tectonic tectonic swirling of corn powder folds the corn powder into the middle with the oil swirling of three layers)。
4
Scrutinise, put in a baker (or directly into a steam pan) with oil sheet, and re-emerge to twice the size。
5
The fire opened up the water, evaporated for about 35 minutes until it was ripe, shut down the fire, and then unmasked the pan in three to five minutes。
6
Lean out, cut the block。
7
Soft fluffy。
8
The layers are rich。Carrot lasagna Make Tips
1. Carrots already taste sweet, and sugar usage increases or decreases according to their preferences. 2. Use of carrot mud shall be increased or reduced according to the water intake of flour. 3. Paint a layer of oil on the face and then throw some corn powder, which will work better. Four, three-and-five minutes after steam, when the lid is lifted, be careful not to drop water on the lid on the face。