Sioux lasagna
By VicentaLakin
Holiday recreation dessert - mussels
Recipe Recommendations
- medium-gluten flour 160 grams
- lard 60 grams
- powdered sugar 40 grams
- salt 2 grams
- water 60 grams
- low-gluten flour 120 grams
- purple sweet potato stuffing 500 grams
- Purple sweet potato paste 650 grams
- fine sugar 130 grams
- milk powder 25 grams
- milk 50 grams
- glutinous rice flour 10 grams
- butter 50 grams
- edible oil 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Sioux lasagna
1
Potato pie: Put butter, sugar, powdered milk and salt in containers and heat the butter with water。
2
Add milk evenly。
3
Following the fire, the mashed mashed potatoes, which are evaporated and decorated into mud, are mixed。
4
Add rice powder, mix。
5
When the boiler heats up, it pours into edible oil。
6
Falling into a flat mashed potato。
7
Spill the mashed potatoes with a small fire。
8
It is sufficient to make the mashed potatoes darker and thicker, and to cool them down in containers。
9
Water-coated flour, pig oil, sugar powder, salt are placed in containers, mixed into the water in equal parts, and soft water-coated surfaces。
10
Cover membrane and relax for 15-30 minutes。
11
Oil-coated pasta: quick mixing of low-stamped flour with pig oil and slush-like noodles。
12
Cover the film and relax for 30 minutes。
13
Blank and pyrotechnic: 1. Water-coated pasta: 20 pieces of loose, 15 grams each, rolling round. 2. Oil coatings: 20 pieces of loosely prepared oil coatings, each of 10 grams, rolled back. 3. Pumps: 20 chips, 25 g each, rolled-back。
14
Sioux lasagna: flattening the skin of the water with your hands and taking a skin of oil into the centre of the skin of the water。
15
Then he pressed the skin by thumb and pushed it up with the tiger's mouth。
16
Hold on tight. (It is important that the flounders be completely wrapped in the tarp noodles, otherwise the baked finished product level is not clear. I'm not sure
17
It flattens the well-packed tarcrete and rapidly grows elliptical。
18
Growing cylinders from outside。
19
Cover the membranes and relax for 15 minutes. (first rolls loose)
20
The first twilight pasta is put up vertically and slightly flatted with the palms。
21
From the inside。
22
Roll-ups。
23
Cover it up and relax for 10 minutes. (second curling )
24
The second twilighted pasta was rounded up, with its fingers down to the centre, and its two fingers tied together。
25
Once again, the palm of the hand is applied to the flat layer, which forms a slightly thin sheet of water oil in the middle。
26
Put the cleavages in the middle of a well-established tarp。
27
Put pressure on the material with the thumbs and push the tarp up with the tiger's mouth。
28
Keep your mouth shut. Put your hands in the oven and flatten the sou-cracked moon cake
29
Keep your mouth shut. Put your hands in the oven and flatten the sou-cracked moon cake。
30
In the oven, which is preheated at 180 degrees in advance, the oven is baked for about 25 minutes, and the drums of the pie skin are slightly colored。Sioux lasagna Make Tips
Raw materials:
Water skin: 160 g medium-gluten flour, 50 g lard, 40 g powdered sugar, 2 g salt, 60 g water
Oil skin: 120 grams of low-gluten flour, 60 grams of lard
Filling: 500 grams of purple potato filling (650 grams of purple potato mashed, 130 grams of fine sugar, 25 grams of milk powder, 1 gram of salt, 50 grams of milk, 10 grams of glutinous rice flour,
butter 50 g, cooking oil 50 g)
Specifications:
15g water crust 10g oil crust 25g fillings = 50g x 20 pcs
Water skin: 160 g medium-gluten flour, 50 g lard, 40 g powdered sugar, 2 g salt, 60 g water
Oil skin: 120 grams of low-gluten flour, 60 grams of lard
Filling: 500 grams of purple potato filling (650 grams of purple potato mashed, 130 grams of fine sugar, 25 grams of milk powder, 1 gram of salt, 50 grams of milk, 10 grams of glutinous rice flour,
butter 50 g, cooking oil 50 g)
Specifications:
15g water crust 10g oil crust 25g fillings = 50g x 20 pcs