” This pancake has distinct layers, layers of softness, crispy outside and soft inside, the fragrance of the cake overflows, the chewier the more fragrant, it is more delicious than the ones sold outside. ”
The practice of Lasagna
Mix flour and yeast, slowly pour warm water, stir with chopsticks into a floc while pouring
Knead the dough until the surface is smooth, cover with a lid or plastic wrap, and leave to warm to ferment to twice the size. Dip the flour on the index finger, poke a hole in the middle, and the hole does not collapse or retract. When you peel the dough, you can see that the inside has become honeycomb and it is fermented.
Roll out the fermented dough into a large round dough sheet, use a large bowl to buckle a round mark in the center of the dough, so that the dough sheet shows an inner circle and an outer circle, brush a layer of oil on the dough sheet, sprinkle with salt, Thirteen incense, smooth
Divide the outer round pasta into 16 equal parts (decided according to the size of the pasta), don’t cut it first, because at the end, leave a large pasta to wrap the whole pastry, so that it is beautiful, so 3 of them Do not cut the slice, cut the remaining 13
Fold 1 piece of dough into a small circle
Cover the adjacent noodles on this noodle and cover them in turn to form a round cake, so that the more noodles you cover, the more layers of noodles will be steamed out
Cover and wrap the whole cake with the remaining large piece of dough
Gently roll out and roll the noodles, and spread some white sesame on the surface
Put it in a pan with a thin layer of oil and cover with a lid
Turn on the fire, when the small fire is burned until the surface bulges and condenses, turn it over and burn it to a yellowish surface
Get out of the pan and let cool
Cut into pieces
Layered and soft. Finally, you get home cooking Lasagna.