Raw materials: 500 grams of flour, salt 5 grams, some lard.

Practice: 1, scalding water to 80 degrees, live more than half of the flour, pay attention to the feeling of softness;

2, the surface is slightly cool, cool water to live the rest of the surface; the key must be soft (here should be the most attention), 20 minutes of awakening;

3, the panel spread, the surface is spread evenly into the thickness of 3-4 millimeters, the lard, salt in turn, evenly brushed in the surface of the crust;

4, roll up the dough from one end, roll it into a 4-6 cm diameter roll, then start from both ends, opposite direction, roll it in pairs, roll it to the center, stack it up and spread it evenly to 5-8 mm thickness.

5, iron pan put a small amount of oil, heat, put the cake into the pot, slow fire, repeated, until cooked, start the pot can be.

Note: This practice is a very large component of experience, and therefore want to express very clearly is also very difficult, put together, more practice will be successful. The lasagna must be crispy on the outside, loamy and flavorful. 2 lasagna practice is: use the dough with alkali and sugar, and then kneaded into a large sheet, evenly sprinkled with a layer of sugar lard such as diced

sweet filling, and then from both sides to rub a fold, and then rolled out into a thin sheet, and using the same method as above, and then folded into a number of folds, such as

Stare repeatedly, about folded into 12 layers or more, roll dry on the drawer, with a high fire steam for 15 to 20 minutes can be. When eating cut into pieces,

layered, soft and sweet.