Old lasagna
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- sugar-tolerant dry yeast 5 grams
- fine sugar 25 grams
- water 150 grams
- low-gluten flour 150 grams
- milk powder 25 grams
- whole egg liquid 80 grams
- salt 6 grams
- butter 60 grams
- sweet fragrance
- roast
- ten minutes
- simple
Steps for Old lasagna
1
The finished chart。
2
The finished chart。
3
The method of production: first, to produce a medium-temperature condensate: to add warm water to the containers, to mix dry yeasts and sugars, to add high-coated powder, to mix them into blocks, to make the face nice, to expand to about 1.5 times the volume of the fermentation group at room temperature and then to put it in a freezer for 16-24 hours. The front room warm fermentation fully activates the yeast, which makes bread production time more flexible. Production of main noodles: inclusion of high powder and low powder, milk powder, sugar, salt in the mix, with a slight mixing of egg-beaters. Put it in a Chinese noodle, cut it in small pieces and add eggs。
4
Noodles are about 80 degrees in length and can be added to butter and salt. Just pull out the thin gloves。
5
The noodles are lax for 15 minutes, the subquantifier, and a little lax。
6
I'll take the dough, I'll take the bottom。
7
Roll from one side, all done, loose for 15 minutes。
8
Take a noodle long。
9
Squeeze one side through the inside twice。
10
Stick the squeeze。
11
He's twice as big as he's awake。
12
The oven is preheated early, and the fire is 190 baked for 20 minutes. Temperature for reference only。
13
Take out the cool, rip out the thin ponchos。
14
The finished chart。
15
The finished chart。
16
The finished chart。
17
Seal it and keep it for three days。