Laz Boregi (laz Boregi)
1.
Melt the butter and set aside
2.
Add sugar and vanilla extract to milk and cream and bring to a boil over medium heat. Stir it from time to time.
3.
Starch, rice flour, corn flour, add salt and pepper and stir well
4.
Add egg yolk
5.
Start stirring
6.
Add a tablespoon of heated milk juice and continue to stir
7.
Continue to add some milk juice until it becomes a flowable, particle-free thick paste
8.
Pour the thick paste into the milk juice that is boiled on a low heat, and keep stirring until big bubbles emerge in the pot, then turn off the heat. Let cool.
9.
Brush a thin layer of butter in the baking dish
10.
Cut thin skins into baking pan size
11.
Spread a layer on the baking sheet and continue to brush with a thin layer of butter. Then pave the skin and oil for a total of 15 layers.
12.
The 15th layer is not oiled, but pour the cold butter slurry into the baking tray and spread it out.
13.
Continue to spread thin skin and brush oil, also 15 layers
14.
Brush the last layer with more oil, or even pour all the remaining butter on the skin, but brush it evenly to make sure that all places are glued to the lower layer.
15.
Use a sharp knife to divide into equal parts
16.
Put it in the middle of the preheated oven and bake at 180 degrees for 20-25 minutes.
Tips:
The skin is very thin, it doesn't matter if it is broken, the fragments can also be used together. The unused leather should be wrapped in a towel, otherwise it will dry quickly. The stirred starch thick slurry can be sifted through a sieve and then poured into the milk juice, which will be more delicate. You can also sprinkle some dried fruit on the plate when divided into pieces. How many thin skins you use depends on the size of the baking pan. My baking tray is small, one skin is cut, two layers are laid, and the cut corners are put together again.
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