Breakfast lasagna
By VicentaLakin
This breakfast is made of lasagna, with a hierarchy of layers and layers, with many soft layers, which combine soup and a roll of vegetables。
Recipe Recommendations
- flour 450g
- hot water appropriate amount
- cold water appropriate amount
- edible oil
- salt 4g
- hot oil appropriate amount
- salty fragrance
- steamed
- three-quarters of an hour
- senior
Steps for Breakfast lasagna
1
Some one second of flour is added to hot water on the surface and another half of cool water is added to the soft and moderate smooth-faced face of 30 minutes。
2
Separated into two noodles。
3
Oil soufflés: They are all covered by an appropriate amount of flour, salt and hot oil。
4
Take a metaforme of a growing square。
5
Brush the souffle。
6
I'll cut it on both sides。
7
From the top to the middle, then from the lower side to the middle, form this form and so on。
8
Cake folds good。
9
Both cookies are finished。
10
Take one of the agents and press it from the top to the bottom with a cane, press it again from the other direction, and then squish it into a slightly thick pie。
11
When the water turns on, the cake is put on non-fatous paper, and the paper is curled up in heat。
12
Steamed cakes in the pot, branded on both sides。
13
It's branded like this, take it out and dry it out。
14
It's got a clear layer of lasagna and many soft layers。