A lasagna
By VicentaLakin
ISN'T THIS ABOUT MID-FALL? WE'VE BEEN WORKING ON A VARIETY OF MONTHLY CAKES THESE DAYS. THIS IS THE SECOND TIME WE'VE MADE A LASAGNA, AND IT'S REALLY TIME-CONSUMING TO DO IT, AND IT FEELS LIKE IT'S GOING TO WORK. I DON'T LIKE SALTY YOLK, SO I'M STILL USING THE ALMIGHTY POTATOES FOR THE PIE. THE POTATOES ARE TOO MUCH, THEY'RE BROKEN WHEN THEY'RE BAKED, AND THERE'S NOT A LOT OF THEM. HOWEVER, WHEN IT WAS FINALIZED, THE SENSE OF ACHIEVEMENT WAS ALSO THE EXPLOSION OF THE O (∩)O, A FORMULA OF 16, WHICH WOULD HAVE HALVED THE RAW MATERIALS IF IT HAD TO BE DONE LESS。
Recipe Recommendations
- medium-gluten flour 150 grams
- white granulated sugar 30 grams
- water 60 grams
- unsalted butter 55 grams
- mochi appropriate amount
- red bean paste appropriate amount
- matcha powder 4 grams
- low-gluten flour 120 grams
- sweetening
- baking
- several hours
- senior
Steps for A lasagna
1
We'll start with the oil-coated flour, 150 grams of barbed flour, 30 grams of white sugar and 60 grams of water, all of which will be removed from the bread machine. When the thick membrane was removed, 55 grams of salt-free butter softened in the room were added and the bread membranes continued to be removed from the van。
2
Then we'll make a soufflé, and we'll put 120 grams of low-weather flour, 4 grams of tea powder, 65 grams of softened salt-free butter in the room, rub it in a bag for 20 minutes, then split the soak into eight pieces, and then round it up。
3
The coatings that were removed were evenly divided into eight pieces, and the coverings were rounded up for 20 minutes。
4
Take a tarp paste, round it and crush it, wrap it in the oil paste, and wrap it in eight。
5
Take a noodle, flatten the mouth with the palm of the hand and roll it with a stick。
6
This is how all the dough works. It's 15 minutes of membrane。
7
When it was loose, it took a patch of face, a seal of mouth, which was flattened with the same hand and flatted with a cane。
8
It then rolls up with its hands and covers it with a protective membrane that remains loose for 10 minutes. After almost all eight of them, they're loose
9
10 grams of potatoes, 20 grams of red bean salsa, and spares the potatoes with soy sand. The way the potatoes are made is to find a lot of my old formula
10
Take out the lax noodles and cut them in half from the middle。
11
The mouth is flattened up with the palm of the hand, it is flatted with a cane, it is thin in the middle edge, and the back of the cut is placed in the material, which is wrapped up for backup. (The wrapping method still needs to be practiced, and I've tried so many times to feel it.)
12
The oven is preheated at 165°C for about 25-30 minutes. I'm in a hurry. I baked it out in 25 minutes. I don't have a layer
13
♪ TASTE THE SOYBEANS ♪
14
A fragrance of tea, a bite of potatoes。
15
It's been a long time。
16
THE POTATOES ARE TOO MUCH, THEY'RE BROKEN WHEN THEY'RE BAKED, AND THERE'S NOT A LOT OF THEM. BUT WHEN IT'S FINISHED, IT'S STILL A SENSE OF ACHIEVEMENTA lasagna Make Tips
One, the oily paste must be swirling with damp, and it is okay not to stretch, but it must be smooth with dampness, otherwise the oil will leak. 2. The soufflé is better served by its own pig oil, with a better taste and baking. I lost 5 grams of potatoes, 5 grams of soybeans and several of my previous formulations. 4. The cut is to be strung up and flattened, and the cut is to be external. 5. Close the door or it'll explode. 6. If you want to keep the colour of the tea, you can bake it up to about 20 minutes, and block it with a grill on the upper floor to slow the change。