Strawberry jam lasagna pie

Strawberry jam lasagna pie

Introduction:

"If you want to eat the homemade lasagna pie, but you can't buy the pie skin or the pancake skin, you can make it yourself. what? No butter at home? It doesn't matter. We use Chinese pastry to make Melaleuca pie. Vegetable oil is enough. This is my first time to do pie, everything is groping, the final effect is not very satisfied, the photos are also very poor. I just want to tell you that vegetable oil can also do many things. Ingredients: dough: 80g flour, 20g salad oil, 50g water, 3G baking powder, pastry: 40g flour, 30g salad oil, filling: homemade strawberry jam

Production steps:

Step 1: mix 80 grams of flour and 3 grams of baking powder.

Step 2: add 20g salad oil and 50g water.

Step 3: mix well.

Step 4: knead into dough and wake up for 15 minutes.

Step 5: pour 30g salad oil into 40g flour to make pastry.

Step 6: put the awakened surface on the oiled panel to prevent adhesion.

Step 7: roll the dough into a rectangle, not too thin.

Step 8: apply pastry to half the area.

Step 9: fold the other half over to cover the pastry, pinch the seal tightly, then fold it in half, and roll the half of the dough thin, which is about the same size as the original. Wake up for ten minutes.

Step 10: after waking up, fold the two sides to the middle, fold them into three folds, and roll them thin for ten minutes. Repeat this, and the pie of the Melaleuca is ready. (I can't take photos during the process of folding the quilt because my hands are full of oil.)

Step 11: cut the pie skin in two.

Step 12: spread homemade strawberry jam on half of the pie skin.

Step 13: fold the other half over and seal it. Cut a few knives on the surface to avoid bulging and cracking when baking.

Step 14: place the pie on a lightly oiled baking plate.

Step 15: coat the egg yolk on the surface, preheat the oven and bake at 180 ℃ for about 20 minutes.

Materials required:

Flour: 120g

Salad oil: 50g

Water: 50g

Baking powder: 3 G

Strawberry jam: right amount

Note: 1, do not wipe too much pastry, will leak out. 2. When rolling the pie skin, you can cover it with preservative film, which will be smooth and not stick to the rolling pin. 3. When baking, please choose the time and temperature according to the performance of your oven, and pay attention to observe the color. It doesn't sell well. The upper layer bulges and forms a big hole. It doesn't look layered obviously, but it tastes very good. It's still crisp after it's cold.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity