Peanut butter lasagna
By VicentaLakin
Half of the flour is boiled with open water at about 80°C, half with cold water and 75 - 80% water content, and the pasta is soft, layered and cold。
Recipe Recommendations
- ordinary flour 400 grams
- qingshui
- peanut butter 3 tablespoons
- salt 1 teaspoon
- edible oil appropriate amount
- salty and fresh
- melting
- an hour
- ordinary
Steps for Peanut butter lasagna
1
Half of the flour is boiled with open water, half with cold water and mixed to the point where there are no dry powder particles, fine paste, covering the skin of the film for more than 30 minutes。
2
There's some dry flour on the board and some good paste。
3
You don't have to rub it, you're going straight to the square, you're going to put a layer of edible oil, peanut butter and salt。
4
Start with a roll。
5
Cut into equal long stripes。
6
Take a agent, tighten the cut at the second end, prevent oil spills, and twist the second end with your hands。
7
Stand up, head down。
8
Push down. In turn, complete all facial agents and cover the membranes loose for 10 minutes。
9
Twisted into a tortilla。
10
The pan is preheated, the oil is brushed, the cake is placed when the hand is burned, the noodles are painted with oil and the water is locked。
11
Covered with a lid, branded with a big fire throughout the journey, turned over, branded to yellow on both sides, and the surface is ripe (fake, slow fire tends to cause loss of water and dry products). Before taking up the pot, each hand grabs a shovel and squeezes it from the surroundings to the middle, beats it to the fowl, or turns the pancakes over and over again, adding layers and softness。
12
The branded pasta is placed in a big tub, covered with a lid for 10 minutes, making it softer and softer。Peanut butter lasagna Make Tips
Noodles are thin, branding does not last long, and the fire is quickly branded to yellow on both sides, and the surface is blown up, or the finished product will dry。