What does Indian bread taste like? Indian toss is a delicacy of India, how to make the noodles of In

There are two major types of fruits: sweet and savory.

The sweet series are: Milk Burnt Cake, Chocolate Cake, Apple Cake, Strawberry Cake, Apple Jam Cake. The taste is crisp and tender, sweet and fragrant, and has the effects of beauty and beauty, nourishing the mind and soothing the nerves, strengthening the stomach and nourishing the spleen.

The savory series include scallion oil cakes, scallion egg cakes, mushroom meat cakes, spicy meat cakes, shrimp egg cakes, sesame ham cakes and ......and other flavors, the taste is crisp and tender, mellow, delicious, delicious, and has the effects of strengthening the stomach and spleen, nourishing the mind and nourishing the blood. Each recipe has its own unique taste, flavor and nutritional value. According to the different tastes and preferences of customers, we create secret recipes to meet the needs of customers with different tastes and hobbies.

The on-site production tastes are varied and unpredictable. It is worthy of the rapid development of a foreign flavor in China.

If you want to make noodles with gluten texture, you must first strictly control the selection of raw materials, whether it is handmadeRamenOr other noodles have to be chosenCake flour,So what is high-gluten flour, there are specific standards for judging whether flour is high-gluten flour, look at the protein content of flour, the protein content of flour is high-gluten flour, so how to distinguish whether the flour you buy is high-gluten flour, it is very simple, the general manufacturers of flour will directly indicate whether it is high-gluten flour on the packaging bag.

Understanding the nature of noodles, we can help increase the gluten of the dough by adding edible salt, there is an old saying, salt is tendon, alkali is bone, and this salt is to play a role in eliminating the book and increasing gluten, but the addition of salt can not be placed casually, because adding more edible salt will affect the taste of the noodles, so it can be added appropriately on the basis of not affecting the taste of noodles.

The dough is inseparable from water, and the water of the dough is not casually placed, and the water of the dough must be cold water, which is why, because the dough will improve the gluten in the state of low temperature, which is why cold water is used, and then there is the process of making the dough before making noodles, if the outside temperature is too high in the process of rising, the gluten mesh in the dough is prone to gelatinization, and the gluten mesh that has gelatinization occurs, and its gluten degree is reduced. Dough with reduced gluten is prone to breakage during the production process, or gelatinization occurs, and the flexibility of the dough decreases, making it easy for the dough to ferment.

Of course, it also depends on the degree of water absorption of different flour to increase or decrease as appropriate, and add water when adding water to follow the principle of a small amount of many times, while adding water, while adding flour, kneading into dough blood, until there is no dry powder in the basin, and then adding poetry to say thank you, kneading into a smooth dough, kneaded dough, must be covered or wrapped in a fresh-keeping bag for a long time, the protein and water molecules in the flour have a full fusion process, improve the gluten and flexibility of the dough.

The first shot of the bridge must be made with warm water when mixing the noodles, and then put some starch or tung baking powder into it, so that the noodles are very chewy, and the cakes made are also very delicious.

First of all, add milk and water to the flour, knead it into a softer dough, shake the silver and then smear a layer of oil on it, wrap it in plastic wrap, put it in the refrigerator and refrigerate, then put it on the board to apply sesame oil, and gradually press the dough into a thin cake with the palm of the hand-to-to-hand breakfast banquet, and it is successful.

First of all, pour the flour and an appropriate amount of yeast socks into the basin, add an appropriate amount of warm water and stir slowly, and then put it into the bend of the hot water pot, wait for the fermentation to be completed, and the dough of the Indian cake will be reconciled.

Ingredients: cake flour, egg yolk, sugar, salt, water, condensed milk, butter.

Preparation: 1. Stir the water and condensed milk well, add sugar and salt and mix until melted.

2。Add the flour and egg yolks and mix well to form a dough.

3。Use a dough beater to beat the dough until there is a little gluten (fast beating), then beat slowly until smooth!

4。Stand still for 10 minutes and wait for it to shine smoothly!

5。Grab a small ball with your hand, grasp it until it is smooth, coat the surface with butter and put it in the basin!

It can be used after hours!

Disadvantages: can not be stored, taste list.

First, the bottom taste is insufficient! Up to 2 days! (Because there are eggs, it is initiated).

Advantages: Traditional, fried out of crispy surface! Low cost!

Similar to noodles and ramen, the dough is beaten into a cake, rolled it out slightly with a rolling pin, touched the oil, and then rolled the edge of the dough back and forth, using gravity to throw the dough away and thinner. It's "flying". Finally, the bread becomes very thin, and through the bread you can see what is behind.

Sprinkle well with chopped green onions. Ramen noodles and noodles are made like this: take 60 percent of flour, pour in warm salted water, mix into a flocculent, knead evenly, and knead into a dough. When kneading into a ball, it is necessary to do "three times of water, three times of ash, nine hundred and eighty-one times of kneading".

The ash in it is actually alkali, but an alkaline substance made from the fluffy grass produced in the Gobi Desert, commonly known as fluffy ash, which is added to the noodles to have a special fragrance and can make the gluten tough and strong.

In fact, there is nothing special about it, the main component of fluffy ash is K2CO3, that is, potassium carbonate, which is used here instead of Na2CO3, that is, sodium carbonate.

Spread the minced meat evenly. The seasoning in the meat filling is layered on top of each other according to personal taste, layer upon layer, and smeared with a layer of oil. Grease the pan and start frying. Fry until golden brown and you're done. You can cut it open and eat it.

Eggs, cheese, sardines, minced lamb, minced chicken, onions.

Cake flour Egg yolk, sugar, salt, water, condensed milk, butter.

Thrown out, flying out.

Indian toss (prata) is to mix the dough well, make a small piece, and then use a similar "tablecloth" technique to rotate and throw upward, each time the cake blank will become larger due to the action of centrifugal force, after many throws, the cake blank becomes very large and thin, from the outside to the inside folded into a round cake with a diameter of about five or six inches, and then let it fall on the pot to bake, this cake is crispy and delicious, generally eaten with Indian curry. It is a unique food in India, and the process of making the cake is a scene to be admired. Indian toss is also available in the following flavors:

Eggs, cheese, sardines, minced lamb, minced chicken, onions. In addition to being a popular snack in India, it is also a common food in Singapore and Malaysia.