423342506 Verification: 49d840196cf43f51

Secrets how to make: The authentic lagana

13 February 2025
Discover how to use tomatoes in every dish with our ultimate guide. Tips, recipes, and more in this essential...
Read More
10 February 2025
Enjoy a gourmet fusion of tuna fish tataki with shrimp and couscous. A healthy, flavorful dish perfect...
Read More
08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More
15 January 2025
Learn how to make Marry Me Chicken Pasta with Cream Cheese, a creamy, flavorful dish perfect for date...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

Secrets how to make: The authentic lagana

Secrets for the authentic lagana from Argyro

OR dough

Be patient when making them because the dough needs its time to mature.

Its dough is properly inflated, when by dipping our finger, the dent has no return.

After the dough has risen the first time, pour it out onto the counter and knead lightly to deflate.

Lightly oil your hands so it doesn’t stick.

Do not flour the risen dough or your counter.

The dough must be soft and elastic to get the best result. Not tight, not hard.

When they are baked hot as they are in the oven, spray them with a spray bottle and a little water.

This will make the crust very crispy. Pack up because they get snatched up.

Dough rising

Pay attention to the puffiness of the dough. Best left on the counter at room temperature until doubled in size.

If you are in a hurry and only then, put the dough in a warm oven (turned off oven with a temperature of up to 45 degrees C no more).

Or alternatively, help it rise by placing it near a radiator or a warm bain-marie.

It does not need a rolling pin to take shape.

How will it be? crispy

If we want an extra crispy texture, we must necessarily spray them with a little water at the end of baking.

Also, it is necessary to pierce the entire surface of the dough with a skewer all the way down.

Only in this way will it become crispy on the outside, with a divine crust.

Soft crust

If you like it soft with a softer crust, skip the sprinkling step at the end of baking as well as piercing it through from top to bottom.

The dents with the hands are enough to make it puffier and softer.

If you want puffy, roll them to a thickness of 2 cm, while if you want thinner and crispier, roll them to a thickness of 1 cm.

The baking

If you have patience for baking, they are best baked on the resistances, one at a time, on the bottom rack of the oven, for even baking and better browning.

But if you are in a hurry, bake them in the air at the same time, rotating the pans, changing position up and down on the pans for more correct baking.

Instead of plain water, I can brush them with a little sugar water, it will give color and a sweeter taste.



Source link