Raisin lasagna

Raisin lasagna

Introduction:

"Crisp but not greasy"

Production steps:

Step 1: mix flour, sugar and salt with 40g butter to soften at room temperature, add flour and knead into smooth dough.

Step 2: pour in water, knead into a slightly hard dough, wrap with plastic wrap, and refrigerate for 20 minutes.

Step 3: roll the loose dough into a rectangle (about three times as big as the butter slice and a little wider than the butter slice).

Step 4: take out the frozen and hardened butter slice, tear off the fresh-keeping bag, put it in the middle of the dough slice, and fold both sides to the middle. Use both hands to drive out the bubbles along one end of the dough.

Step 5: roll the dough into a rectangle, fold it in half (for a round of four folds) < br > < br > wrap the dough with fresh-keeping film, refrigerate and relax for 20 minutes, then fold the dough into a rectangle with thickness of about 0.3cm.

Step 6: bring raisins and 250ml water to a boil in a pot, and then cook over low heat for about 5 minutes. Dissolve starch into 40ml water, pour into the cooked raisins, continue to cook over low heat, and constantly stir until thick. Add sugar, salt and butter, stir until butter dissolves, sugar dissolves and cool.

Step 7: cut the pastry into rectangle, about 10 * 17cm < br > < br > fork out the vent on the pastry.

Step 8: place the raisins in the middle of the pastry, and leave about 1.5cm wide around < br > brush the egg around.

Step 9: gently press around the pastry to make the two layers stick together.

Step 10: lightly scratch the dough, cut through the dough and relax the filling for 15 minutes.

Step 11: bake in a preheated 200 ° oven for 25 minutes (bake for about 10 minutes and brush with a layer of egg liquid).

Step 12: finish and get out of the oven.

Materials required:

Low gluten flour: 220g

High gluten flour: 30g

Butter: 230g

Raisins: 250g

Fine granulated sugar: 80g

Water: 400ml

Starch: 12g

Note: Pastry production time to quickly, otherwise the butter will melt. If the butter melts (the dough is soft), put the dough in the refrigerator and freeze it a little.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original