How to make lasagna wow! How is the lasagna made?

The dough mille-feuille cake is particularly soft layer by layer.

How to make lasagna? Brush the dumpling skin with oil and add salt, and then cover a dumpling skin with chopped green onions, one is to brush the oil and add chopped green onions, then roll it into a dough and fry it in a pan.

Roll out the dough thinly, then multi-layer, and climb it to the top.

How to make lasagna? It's so crispy.

Ham shortbread.

Ingredients: flour, boiling water, cold water, square ham, flour, soybean oil, salt.

Steps: <>

Step 1: Add boiling water to the flour, stir into a flocculent shape, and let it cool.

Step 2: Add cold water little by little, knead into a soft dough, and let the dough melt for half an hour.

Step 3: Prepare the puff pastry when making noodles: Heat the soybean oil, pour it on the flour, stir it into a thin paste, and let it cool for later use.

Step 4: Slice the thin ham into small cubes.

Step 5: Roll out the dough into large flakes.

Step 6: Spread a layer of puff pastry evenly and sprinkle with a little salt.

Step 7: Sprinkle with diced ham.

Step 8: Roll it up along one side and stretch it long while rolling.

Step 9: The curled up.

Step 10: Divide it into two.

Step 11: Stretch them separately, coil them up, and relax for a few minutes.

Step 12: Roll out into a pancake.

Step 13: Brush some oil in a pan and heat it, put in the cake base, and fry over medium-low heat.

Step 14: Fry one side until golden brown and turn over.

Step 15、Fry the other side until golden brown。 The fried pancakes are beaten vigorously in the pan a few times for better layering.

Step 16, put on a plate, gently rub apart, many layers, crispy and fragrant.

Hello, you can refer to the following practice oh 1Put the flour in a basin, add boiling water, stir it with chopsticks to form a flocculent shape while adding, knead it into a smooth dough, cover it with plastic wrap and let it stand for 40 minutes, knead twice in the middle until the dough is smooth. 2.

Add 80g of flour, 20g of sesame seeds, 5g of five-spice powder, 10g of salt to the bowl, heat 100g of peanut oil to smoke, cool it slightly and pour it in, stir well, and it will become a puff pastry. 3.Roll out the dough into thin slices, about 2mm, the thickness is not clear, and it is easy to rot after wrapping the puff pastry, brush a layer of puff pastry.

4.Sprinkle with sesame seeds and chopped green onions. 5.

Begin to stack arhats, layer by layer. Folded to the end of the remaining little dough wrap before wrapping. Key tip (this will prevent the puff pastry from leaking out).

6.Roll from one end, roll as you go (so that the cake will be thinner) and let the dough rise for another 10 minutes. 7.

Ingredients: 400 grams of flour, 3 grams of yeast, 3 grams of salt, 220 grams of water, 90 grams of flour, 5 grams of Sichuan pepper powder, 4 grams of five-spice powder, 5 grams of edible salt, 60 grams of Sichuan pepper oil, appropriate amount of sesame seeds.

Method: 1. First prepare a small bowl and put three grams of yeast into it, and then add 220 grams of warm water to dissolve.

2. Prepare another container, put the flour in, add edible salt, stir it to increase the toughness of the flour, and then slowly add the yeast water to the flour, stir it with chopsticks while adding water, knead it into a smooth dough by hand after stirring into a flocculent shape, cover it with plastic wrap and put it in a warm place to rise to twice the original volume.

3. Next, we prepare a small bowl and add 90 grams of flour and 5 grams of pepper powder and 4 grams of five-spice powder, 60 grams of edible salt, and stir well with pepper oil to make puff pastry.

4. After the dough wakes up, knead the exhaust air body on the board and divide it into two large parts, roll out the rectangular large dough sheet with a rolling pin, and then evenly apply a layer of puff pastry on it, and then we fold the dough sheet left and right to the middle, sprinkle a dry flour for this, continue to roll it out with a rolling pin, and then fold the two ends to the middle again, continue to sigh, and repeat this action 4 times, and finally roll the dough into a slightly thicker large piece again.

5. Then we spray some water on the prepared dough sheet, sprinkle sesame seeds to decorate, cut it into strips and put it in the baking tray, preheat the oven in advance after the second proofing time is 30 minutes, and then put the baking tray in 200 degrees and bake for 15 minutes, until it becomes golden on both sides, and then take it out, and use the same method to make all the dough. The mille-feuille cake made in this way is crispy on the outside and tender on the inside, and it is also very delicious to eat, a bite of the crispy and soft is more delicious than the one bought, if you have any better practices, please also welcome to share with the message.

Let me introduce you to it:

Ingredients: Wheat flour: 210 grams.

Excipients: Yeast (dry): 1 gram.

Seasoning: Salad oil: 30 grams.

Salt: 2-3 grams.

Water: 125 grams.

The preparation of lasagna:

1. Knead 200 grams of flour, 1 gram of yeast and 125 grams of water into a smooth and soft dough, round it into a basin and ferment until it is twice as large.

2. Mix 10 grams of flour, oil and salt evenly into a "puff pastry".

3. Take out the fermented dough, knead out the excess bubbles, knead it into a slightly thicker thick strip 4, spread a thin powder, gently roll it out and roll it thin, roll the thick end into a slightly wider dough sheet, and roll the rest into a uniform width (gently roll it while rolling, so that the dough can be thinner, and the more layers are thinner).

5. Evenly brush the puff pastry, leaving the edge of the wide end without brushing (to facilitate later bonding) 6. Stack from one end, and the width is equal to the width of the strip (that is, stack the dough sheet close to the square, and gently stretch it while stacking to make the layers more and thin).

7. Finally, wrap the side with the excess dough at the wide end, pinch it tightly, 8. Relax for 10 minutes, gently roll it out and roll it out into a cake blank.

Ingredients: 300 grams of ground beef, 5 grams of Parmesan cheese powder, mozzarella cheese or Cheda cheese (shredded), 3 pieces of Italian wonton skin, 1 tablespoon of dry red wine (15ml), 250 grams of tomatoes, 2 tablespoons of tomato paste (30ml), 1 tablespoon of fresh cream (15ml), 5 grams of minced garlic, 15 grams of onion (chopped), 2 tablespoons of oil (30ml), 20 grams of butter, 20 grams of flour, 150ml of milk, appropriate amount of salt, a small amount of pepper, appropriate amount of basil. (Better if there are fresh basil leaves).

Method: 1. Materials.

2. Heat the ground beef in a pot, add 1 tablespoon of oil, add 10 grams of chopped onion and stir-fry until fragrant.

3. Add the beef and stir-fry until it changes color.

4. Add red wine, tomato sauce and basil and stir-fry until the beef is soft.

5. Season with salt and pepper.

6. Put out the fried beef filling and set aside, this kind of beef filling can also be made more at a time, and it is very good to mix noodles and dishes.

7. Now start to make tomatoes, blanch the tomatoes with boiling water, remove the skin and pedicles, and form small dices, wash the pot, heat it, put in 1 tablespoon of oil, add 5 grams of chopped onion and minced garlic and stir-fry until fragrant, then add diced tomatoes and 1 tablespoon of tomato paste, simmer over low heat until thickened, add salt and pepper to adjust the flavor and set aside.

8. Now start to prepare the milky white juice, heat a small pan, melt the butter, add flour and fry until it changes color slightly, pour in the milk and stir well, add fresh cream, salt and pepper to taste.

9. Strain the prepared milky white juice.

10. Boil the wonton wrappers until soft.

11. Grease the baking tray with butter (the baking tray I use is a Lock Grass with a sealed box, remove the lid and the baking tray can withstand a high temperature of 400 degrees), put in a slice of wonton wrapper, and then spread a layer of ground beef.

12. Pour another layer of milky white juice, a layer of tomato and a layer of shredded mozzarella (or Cheda) cheese.

13. Then put in a slice of wonton skin, spread a layer of ground beef, pour a layer of milky white juice, a layer of tomato shaoshi, a layer of shredded mozzarella (or Cheda) cheese, and finally put in a piece of wonton skin, tomato shaoshi, custard white juice, shredded mozzarella (or Cheda) cheese, Parmesan cheese powder.

14. Wrap it in tin foil and bake it in the oven at 180 degrees for 30 minutes, then remove the tin foil, bake it for a while, and color the cheese on the surface.

The dough mille-feuille cake is particularly soft layer by layer.