Meat pine
By VicentaLakin
It's a very good weather for lasagna, but it's too good to eat
Recipe Recommendations
- low-gluten flour 220g
- high-gluten flour 30g
- butter 40g
- salt 1g
- sugar 5g
- water 125g
- salad dressing appropriate amount
- meat floss appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Meat pine
1
combining 40 g butter with all material after softening
2
Scratch it in a smooth face and relax for 20 minutes
3
put 180 g butter in the bag
4
And then, with the scepter, it's a thin rectangular
5
It's three times the size of a butter block
6
Put the skin on the side and cover the butter
7
Cover the other side
8
I'll seal them up
9
Then turn the face in 90 degrees
10
A rectangular skin made of a crutches
11
Turn the skin of one side towards the centre and the other towards the centre. And then you fold it in the middle
12
Repeat the nine-to-one
13
So we made a lasagna with a lasagna in the freezer for about 20 minutes
14
I'll take out the good skin
15
Put on a salad sauce
16
I'll put a pine on it
17
After cutting the skin in half, it cuts into a vertical bar around 1.5
18
Wrestle every little piece into a florist, put it on the grill, put it in a pre-heated oven, 200 degrees, mid-level, 20 minutes or soMeat pine Make Tips
If the dough is difficult to roll out during the process, let it rest for 20 minutes before continuing. The finished pastry sheets can be refrigerated or frozen; take them out when you are ready to use them.