Divide the dough into pieces, open the pieces in the form of a large lavash, and make this large lavash into squares 2-3 cm wide, prepare the internal mortar; put them in raw or cooked squares. The edges of the square dough are tightened, the middle remains open. These parts are placed in the tray.
Remains in the oven until it is cooked. The cooking mortar is poured into the ravioli and cooked on the stove until it is dewatered.
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