A lasagna
By VicentaLakin
Fermented pasta not only increases nutrients (e.g. containing more abundant amino acids) but also increases the digestive absorption rate of certain nutrients (e.g. the conversion of starch from large molecules to simple sugar). A number of anti-nutrient factors have also been eliminated, such as the promotion of internal acid enzyme decomposition to acid implantation[2] and increased human absorption of minerals such as calcium and zinc。
Recipe Recommendations
- high-gluten flour 300g
- yeast 4g
- salt 5g
- oil appropriate amount
Steps for A lasagna
1
Flour with salt。
2
Water。
3
Put it in the shape。
4
Scratch it and put it in a cap。
5
Fermentation to twice the size。
6
The vents are covered in noodles, the pancakes。
7
Brush oil。
8
Spills of pepper and salt, two blades cut. Stay a little wide。
9
Start with the narrow side。
10
It's like folding covers, layering。
11
Wrap it up to the end with a stick. It's been rotating。
12
Put the lid in the steam pan for more than 30 minutes. I put an hour away. Fire, heavy fire, 15 minutes after the water went out. Three-minute pan cap。
13
Cut the block。
14
The layered pile of pepper salt is delicious。
15
Soft and soft。
16
Let's eat togetherA lasagna Make Tips
Two fermented cakes can also be branded, and gold and yellow can come out. It can also be delivered to the oven at 130 degrees for 30 minutes. Do what you want