Aragon
By VicentaLakin
I don't know why I can't think of a series of myths and animations when I hear the name Aladdin, Ali Baba, Afanti, the changing witch, Baba's mother Baba's father, and, of course, the magical Arab carpet. I'd rather call this post-eating tooth grinder a “magic Allah Stick” because I feel that it's connected to the spirituality of these fairy tales and has been given the power of endless magic. I look forward to the day when my Aragon will come out of anything I want, and I just have to wave my arms "Cori, Cori, Cori, Baba." My wish will come true. Ha-ha, big day in this fantasy. Let's go on the magical tour of the Aragon
Recipe Recommendations
- eggs one
- low-gluten flour 130g
- powdered sugar 30g
- butter 10g
Steps for Aragon
1
Various materials are ready。
2
Butter softened, mixed with sugar powder, eggs, slightly evenly mixed, and did not pass。
3
The sifted flour was poured into two, and the flour was rubbed into the dough。
4
A nice pasta is more dry. The use of flour can be adjusted according to the individual flour, and the covered flour can be formed in groups without being too wet and soft. When the noodles were rolled, the silence was relaxed for half an hour。
5
IT'S A RECTANGULAR NOODLE WITH A LOOSELY FINE NOODLE ON THE BOARD。
6
Cut the good noodles into a long strip。
7
Take a long strip with your hands, screw a few laps, and put it on the tin paper grill. Brush a full egg fluid on the long bars and put it in the oven. The oven is preheated at 180 degrees, the middle of the oven, 25 minutes or so, and can be baked to the surface in gold。