How do you make lasagna so fast in a bakery?

How to make a lasagna cake ?

Beat 2 eggs, about 100 grams (floating within 5 grams is acceptable), and add 35 grams of sugar

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Beat the sugar with an egg whisk to break up the sugar and make small bubbles

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Add 30 grams of corn oil or melted

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Please beat well, no oil star is enough

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Add 160 grams of low gluten flour, you can also choose to add the milk first and then add the low gluten flour, but this way you will need to sieve it 3 times to be able to do so.

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Mix well

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You can also pour in 470g of milk in small portions (this is better for mixing), mix well, it is a bit difficult to get, don't get discouraged

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Why put the flour before the gluten? p>The reason why I put the flour in first and then the milk is because then the flour won't have particles and it will be smoother

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Peat well

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Peat well

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Peat well.

The sifted batter is super smooth, the next step is to spread the crust

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Pour the batter into the pan on low heat, and pour out the excess

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The big bubbles will come up, then it is ready to be taken out carefully

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I have an 8-inch pan, I used a 6-inch mousse to cut off the excess for a better look

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One by one I got it right, I did it 18 times in a single ****, and the other 4 were not good enough, I ate them

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This recipe, I usually do a lasagna is 250ml cream put 25 grams of sugar, if I do two lasagna that requires 500ml cream with 50 grams of sugar whipped. Of course, this is my amount, some feel too little can add more cream, this according to the number of sheets you put, or the size of the pie crust to do, as well as personal preferences for the amount of cream, after all, some people like to cream more, that a lasagna put 250ml is certainly not enough. You can 350-400ml.

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Packed into a laminating bag

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Last time my mother-in-law's birthday outside of the lasagna bought a chiffon sandwich, I feel very tasty, so this time I also used a sheet of chiffon, I am the first one to spread a pie crust with cream and then add the Chiffon cake layer

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And then add a layer of buttercream, and then crust, and then buttercream

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And then add the fruit, I added mango, and then buttercream and then crust, anyway, their own play

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It is also possible that you can use the cake as an alternative to the chiffon cake. The refrigerator must be sealed to save oh (plastic wrap, glass box, cake box, or whatever, otherwise unhygienic and afraid of string flavor)

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The crust is really fine

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Cutting to look at the satisfaction

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Tasty and pretty

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Yummy?

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More delicious or good-looking packaging of foreign chocolate?

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