Practice:
1, flour poured on the board, add the old fertilizer, 500 grams of warm water, and into a fermented dough. When the fermented dough is launched, add appropriate amount of lye, knead well, slightly molasses.
2, the dough will be rolled into a long strip, every 100 grams of 1 agent, the agent will be rolled long, with a rolling pin into a wide rectangular sheet, and then brush with soybean oil, slightly sprinkled with dry flour, and then stacked from left to right, to be used.
3. Wrap each end tightly and roll into a wide oval cake, then press the back of a knife into a diamond-shaped block pattern on top of the cake blank.
4, when the steamer on the gas, the biscuit billet set into the drawer, with a high fire steam about 20 minutes that is cooked, remove, with a knife in the middle of the cake cut a knife across the cake, the cake gently knocking, see the layer, yards into the plate.
Sanyuan's lasagna, layers of fine silk, loose and unctuous, is a famous snack in the north. The main raw materials of the thousand-layer oil cake are white flour and lard. After kneading, roll the dough into a three-third-thick sheet, smear it with lard and pepper, roll it up and then cut it into long strips, roll it into a one-and-a-half-thick sheet one by one, cut it into thin filaments, and roll it up into a round oil cake weighing nine dollars each. Steam on the cage, first spread a layer of thin sheet of flour, oil cake set up and then covered with a thin sheet of flour. After steaming, the two cakes are placed on a plate and eaten with sweet syrup and pickles, which is especially flavorful.
Raw materials: flour, milk, fermented noodles (old noodles), alkali, dried fruit, raisins, sugar, peanut oil.
Method of production: 1. flour with fermented noodles, fresh milk, egg white, add warm water and knead into a dough, fermentation for ten minutes, and then add the appropriate amount of alkali kneaded, pinched into 100 grams of the size of the billet standby;
2. fruit cut into raisin-sized dices and raisins, mix well together;
3. the billet will be rolled out into a semicircle of the dough, brush with oil, sprinkle with fruit, folded and rolled out, and then rolled out to a small piece of dough. Fold up and then roll out, fold up the ends again, roll into a square, light side up, that is, into lasagna;
4. Will be ready to wake up a few minutes of lasagna, placed in a drawer, high-flame steaming for 20 minutes that is completed.
Tips: fruit ingredients can be selected according to their own taste. Characteristics: white and shiny color, fruit flavor is particularly fragrant.
The lasagna is very high in calories, dieting as little as possible to eat per 100 grams of pancakes containing 230 calories! Each hundred grams of salad oil contains 898 calories.
According to the 30 grams of each pancake, it should contain about 500 calories per 100 grams!
Calculation is also simple, that is, per 100 grams of pancake calories + cooking oil calories = total calories (slightly different)
Lasagna practice:
Raw materials: 500 grams of flour, 5 grams of salt, lard a little.
Practice: 1, scalding water to 80 degrees, live more than half of the flour, pay attention to the feeling of softness;
2, the face is slightly cool, cool water to live the rest of the face; the key must be soft (here should be the most attention), wake up for 20 minutes;
3, the panel spread, the face of the spread evenly into the 3-4 millimeters thick, the lard, salt in turn, evenly brushed in the skin;
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 pan, slow fire, repeated, until cooked through, 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 resulting lasagna must be crispy on the outside, loamy, and flavorful.
The practice of lasagna:
With the dough with alkali and sugar, and then kneaded into a large sheet, evenly sprinkled with a layer of sweet fillings such as sugar lard, and then from both sides of the rubbing a fold, then rolled out into a thin sheet, and using the same method as the upper side, and folded into a number of folds, such as staring again and again, folded into more than about 12 layers, rolled dry on the drawer, with a high fire steam for 15 to 20 minutes. Food cut into pieces, layered, fluffy and sweet.