Aragon

By VicentaLakin

Aragon
Today in my second oven piece: Aragon, when I heard that name, Zhu Xiaobao asked me, "What's an Aragon?" It's so embarrassing in front of the baby... to go home and repair your knowledge... and the following is from Doo: "Grissini, Italian hard-on." This golden hard stick, which originated in the Italian Turin, is now everywhere. It can be small as a matchstick until home-made fingers are so thick that Italian bakers use the rest of the pasta to bake this Grissini, or to add sesame or Poppyseeds, which is more fragrance. It is said that the arabs are delicious in salad, hot soup, all kinds of sauce and pre-dinner wine." Ha ha ha ha

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Steps for Aragon

  • Make Aragon step 0
    1
    Preparation material: 130 g low-banded flour, 1 egg, 30 g sugar powder, 10 g butter
  • Make Aragon step 1
    2
    Butter softens with sugar powder and eggs
  • Make Aragon step 2
    3
    And pour low powder
  • Make Aragon step 3
    4
    Scratch the noodles
  • Make Aragon step 4
    5
    THE LOOSELY FERTILIZED PASTA IS A RECTANGULAR SHAPE OF ABOUT 0.5CM THICK ON A SILICATE PAD. SNIPPETS
  • Make Aragon step 5
    6
    And cut it into a long strip with a knife
  • Make Aragon step 6
    7
    Two hands on the end of a long strip and a few turns in the opposite direction
  • Make Aragon step 7
    8
    I'm going to code into the oven and I'm going to paint an egg fluid
  • Make Aragon step 8
    9
    Do it all
  • Make Aragon step 9
    10
    The oven's preheated, mid-level, 180 degrees, up and down for 20 minutes

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