A lasagna
By VicentaLakin
In the recent past, a variety of non-facing, non-containable, cold lasagnas have often changed in their form. Today, with soybean sauce and pepper salt, two pancakes, soft-banded, multilayered, salty and delicious, have been made。
Recipe Recommendations
- ordinary flour 400 grams
- boiling water 100 grams
- cold water 150 grams
- salt 5 grams
- soybean paste appropriate amount
- pretzel appropriate amount
- edible oil appropriate amount
- salty and fresh
- melting
- half an hour
- ordinary
Steps for A lasagna
1
One third of flour is boiled with 100 grams of water, two thirds with 150 grams of cool water and a soft face, with some oil on the surface and more than 30 minutes on the cover。
2
It's got some sticky oil on the board, it's got a nice noodle on it, it's not rubbing, it's pulling straight up, it's split into six noodles。
3
Take a dose to stretch, flatten, squirt the square, brush some oil, put some soy sauce (or pepper salt) and fold from one side。
4
Longer, flattened, starting with a roll, with a long side of the roll and a closed mouth at the bottom of the roll。
5
Pump it up, squirt it up into a pancake。
6
A pan (or an electric wafer) is preheated, oiled, placed in a cake embryo, a fire in the middle, a roll-over, and can be branded to a two-sided platinum (fake, which can easily lead to loss of water and dry products). Before the boiler is lifted, the shovels are slashed from the inside, squeezed into the fowl, or the shovels are turned over several times, adding layers and softness。
7
The layers are rich and soft。
8
It's salty. It's cold。A lasagna Make Tips
Noodles are too long to be branded, and the fire is quickly branded as a little yellow on both sides, otherwise the finished product will be dry。