A lasagna

By VicentaLakin

A lasagna
Recently, after a long time in the mascara, it was thought of changing the specs and turning cranberry into mashed potatoes. The day before, it was felt that eight pieces of scone were not enough to taste more than eight people, and it was cut with cookies, but it was discovered that the mascara would make the scaffold look out of the mascara; yesterday, it was wrapped into 42 small scaffolds of mascara and raisin into walnuts. The smell of the house full of scones and potatoes just came out of the door and led the adjoining cats into the hallway. I'm making another scone into eight big pots of mashed potatoes and half a salty yolk, making it look like a bun, making me wonder if it's an English scaffold if I'm crushing it like a scrumptious stubby. Look at my work

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Steps for A lasagna

  • Make A lasagna step 0
    1
    Get ready for the raw materials
  • Make A lasagna step 1
    2
    Flour is sifted and salt is mixed, with butter slices added to the flour, which is mixed with butter and flour。
  • Make A lasagna step 2
    3
    milk, dry yeast, sugar 60g, whole egg fluid, one egg in a mixture and added to the mixed flour。
  • Make A lasagna step 3
    4
    It's a "three light" state
  • Make A lasagna step 4
    5
    Fresh potatoes are washed out of skin and boiled to the ground。
  • Make A lasagna step 5
    6
    Take out the cooled pasta in 32 equals, flatten one of the agents into a bun, wrap it in a piece of pie and keep it like a bean bag。
  • Make A lasagna step 6
    7
    a full egg drop with a sugar 10g。
  • Make A lasagna step 7
    8
    Put the moon cake in the oven。
  • Make A lasagna step 8
    9
    Brushed the egg fluid on the face and sent it to the oven for 175-185 degrees for 15-20 minutes。

    • A lasagna Make Tips

    1. Did not fully follow Jun's Sikang method and plan. My milk has been reduced, about 20ml.
    2. I added sugar to the egg liquid used to brush the dough blank, so that the color is fast, especially when I take the first bite.
    3. The oven is different, and the temperature and time must be flexible.

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