Napoleon lasagna
By VicentaLakin
Napoleon's lasagna, it's just like making an eggbread, it's a socket, it's just because it's good, it's good. You can put this lasagna and cake together, it's a lasagna cake
Recipe Recommendations
- low-gluten flour 150 grams
- high-gluten flour 20 grams
- butter 10 grams
- water 80 grams
- Wrap in butter 100 grams
- sugar 10 grams
- light cream 200 grams
- sweetening
- roast
- an hour
- simple
Steps for Napoleon lasagna
1
All the material
2
Low powder, high powder, mixing, digging a hole in the middle, putting butter, sugar, water
3
Butter cut small pieces, put in a bag full of thins and put them in the fridge
4
The waking noodles are thin, three times the size of butter, putting butter in the middle
5
Pack the one side of the face with butter and the other side with butter
6
Seal one of the mouths below, squeeze up the air in the face, seal the mouth above,
7
Turned 90 degrees, a thin face in the shape of the stairwell, and turned to the middle
8
It's the first time we've folded the covers. It's in the fridge
9
REPEAT THE FIRST TWO STEPS, FOLD THE COVERS THREE TIMES, AND WE'LL DO IT
10
I cut the size of 5 *8 and you'll be fine with a whole piece
11
Put a little emptiness on the sock and brush an egg fluid
12
Preheat oven, mid-level, 200 degrees, 15-20 minutes
13
Here we go
14
When you're out of the pot, you're gonna have to use the paper to suck oil
15
Cream cream and sugar,
16
Tore up a lasagna, put light cream in the middle, put on the fruit you like, and on the covers, if you're free, you can have a few more