"Casta lasagna."
By VicentaLakin
The Japanese squirmed toast, together with the casta sauce, made the shape of a cloud, this time in order to make things easier, in a direct way, without soup。
Recipe Recommendations
- high-gluten flour 250g
- milk 180G
- eggs in 1
- condensed milk 20g
- yeast 3g
- white granulated sugar 30g
- butter 30g
- salt 3g
- low-gluten flour 15g
- cream cheese 100g
- sweetening
- roast
- several hours
- ordinary
Steps for "Casta lasagna."
1
We'll start with a casta sauce, eggs, sugar, low-banded flour。
2
Milk and butter, put in the milk pot, light fire boiled。
3
Milk pours into the egg paste and mixs evenly。
4
Smashed milk egg soup, poured back into the milk pot, hotter the fire, and kept mixing。
5
It's thick and then shut down and then use the remaining temperature to continue mixing。
6
Smuggle to smooth, razor up, slow drop。
7
Cover the film, freeze the refrigerator for more than two hours, spare。
8
The steps on the sideways were simpler, and after the pasta material from the butter had been weighed, the cooks were able to mix it at a low speed of one minute, with a medium speed of five minutes and a high speed of five minutes。
9
It is then added to the butter, with a one-minute low-speed, five-minute medium-speed and five-minute high-speed until the membrane is released. The pasta has a high water content, and it's not a matter of worry, but it's a cook's machine to mix the steps above。
10
Battered noodles, room warm fermentation, an hour and a half. The temperature of fermentation is 32 degrees, ranging from an hour to an hour and a half, but the temperature is higher, so the fermentation time needs to be reduced。
11
An hour and a half of noodles。
12
Excretion, split into 12 pieces, rounded, loose for 20 minutes。
13
Nice and loose, elliptical。
14
Put it in Castile butter。
15
The cream cheese room softened while the noodles were loose。
16
Falling into colded Castile sauce, evenly mixed。
17
The blended Casta butter freezer continues to be available。
18
Wrap in half a circle。
19
Three or four cuts on the edge。
20
Thirty-five degrees fermentation for 30 minutes。
21
When fermented, a glass of milk is painted。
22
In the middle of the oven, 180 degrees of fire, 170 degrees of fire, hot wind, 15 minutes。
23
Come out and eat。"Casta lasagna." Make Tips
my casta sauce is sweet, because my husband likes sweet, he doesn't like sweet. please reduce the amount of sugar, if you like。