What brand of flour is used to make Indian flying cakes?

Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk, butter Method: 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, so it is initiated) advantages: traditional, fried out of the surface crispy! Low cost!

My change of approach:

Ingredients: 4 kg of low-gluten flour, l milk, 3 tsp of condensed milk, 3 tsp of salt, appropriate amount of butter.

Method: Roughly the same as above.

Features: Finished product fragrant, durable, full of bottom taste, suitable for all kinds of fillings, easy to fly!

Disadvantages: High cost, easy to color!

If you want to practice flying cakes, take a large cloth and practice the wet cloth first (until it does not overlap), and then practice the dry cloth! The hand should be kept round, first.

Turn right hand and left hand! (Left-handed, centered)

Indian bread is made into a pulp.

Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk, butter Method: 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, so it is initiated) advantages: traditional, fried out of the surface crispy! Low cost!

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

As a very famous specialty snack, Indian flying cake tastes full of color and flavor, and is crispy on the outside and tender on the inside, very delicious, it may not be common in China, but in India it is a well-known delicacy, native to New Delhi, the capital of India.

According to the different types of cake food, we can also choose different flour to make, if we want to make Indian flying cakes, you can choose whole wheat flour or ordinary flour in the high-gluten flour to make, it is also very delicious, Indian flying cake is the chef put the cake in his hand, and then rotate clockwise, in the process of turning the cake is constantly increasing, and it is becoming thinner and thinner, and then put in some fillings to make it, if we want to make Indian flying cake, you can choose whole wheat flour, It refers to the outer layer of bran in wheat flour, because it is formed after wheat grinding and screening, its nutritional value is relatively rich, as a natural nutritious food to make Indian flying cakes, it tastes very delicious and has a strong fragrance.

In addition, when we make Indian flying cakes, we can also choose all-purpose flour or high-gluten flour, so that the cake tastes more strong, and there will be no rotten situation in the process of turning, in ordinary life, you can properly choose Indian flying cake to make hungry limbs, it is rich in nutritional value, such as some vitamins and proteins, and some mineral elements that the body needs to suppress, etc., after the authentic Indian flying cake is made, the outside is crispy and the inside is tender, the color and flavor are complete, And the color is golden yellow, and you can also add some different spices, such as some beef, eggs and onions.

If we want to make our own Indian cakes in our daily life, we can choose whole wheat flour or all-purpose flour and high-gluten flour, which are very delicious and rich in nutritional value.

Extended reading: Indian Flying Cake What is Indian Flying Cake.

Indian flatbread is made with plain household flour. "Indian Flying Cake" is a famous snack in India, which is made with the stunt of "flying" in the air with mixed flour Nashi Cong, which has the characteristics of delicious and delicious, rich and crispy. There are more than 10 varieties.

The chef who makes the flying cake will perform live production in the restaurant, which is chic and elegant, and the technique is refined, which will add no back-to-basics to your meal. Flying cake (also known as Indian pancake) cherry blossom is a special flavor food of India, and its preparation method and materials are exquisite, especially suitable for the taste of Cantonese people. Color, fragrance and taste.

Whole wheat or plain flour is more suitable for making nai fritters. Whole wheat flour: Whole wheat flour refers to wheat flour containing its outer layer of bran, so that the ratio of endosperm and bran in the inner layer is the same as that of raw wheat, and is used to make whole wheat bread and small cakes.

Whole wheat flour is a product made of whole wheat through milling, sieving (grading appropriate particle size) and other steps, and retains the same ingredients as the original whole wheat, such as endosperm, bran socks and germ, whole wheat flour is rich in nutrition and is a natural and healthy nutritious food. Whole wheat flour is rubbed in the palm of the hand, and you can see that there is crushed bran inside, the taste is rougher than that of ordinary flour, and the wheat aroma is wider and more intense.

Hello, staring at regret is very happy to answer for you, the answer is to kiss the flying cake to use high-gluten flour Oh do not need to add improvers Oh g flour, ordinary household flour and high-gluten flour can be, add 2g of salt to increase the tendon of digging difficulty, add 220ml of warm water and stir into a dough flocculent, then add 20ml of cooking oil to knead into a slightly soft dough, divided into 4 agents, each agent kneaded into a smooth small dough, brush with a layer of oil, cover with plastic wrap, noodles for more than 2 hours, noodles in place, it is a success. You can also knead the noodles one night in advance, put them in the refrigerator and seal them for 1 night, and make them directly in the morning. 2. Spread a thin layer of oil on the cutting board, make the dough a little thinner, and then pinch the four sides and pull the rectangular slices.

The noodles are particularly elastic and not easy to tear. If you have good technology, you can pinch both sides and let the cake fly out directly, this is a veritable flying cake, we can only pull it thin if we don't have the technology at home, although the process is not so cool, but the taste is not lost to buy it. Then cut off the thick edges around the judgment, the thick edges can be kneaded into a ball and reused, or you can cook noodles to eat.

3. After the dough is ready, cut the banana, the banana is easy to oxidize, do not cut it in advance. After cutting, use a knife to scoop up and move to the cake, 1 panana for 1 cake.

<>1. Preparation materials: 100 grams of all-purpose flour, 100 grams of high-gluten flour, appropriate amount of warm water, salt, a banana, and an appropriate amount of fine beam burning sugar.

2. Mix all-purpose flour, high-gluten flour, warm water and salt to form a smooth dough.

3. Knead the dough, divide it into 8 equal parts, knead each part round, wrap each dough with salad oil, put it in a lock box, and refrigerate it for more than 2 hours.

4. Put the refrigerated dough on the greased board (or clean kitchen tabletop), roll out the dough with a rolling pin, the thinner the better, and gently pull it out with your hands around it, taking care not to break the dough. Cut off the uneven dough on all sides, spread a banana in the middle, and sprinkle with caster sugar.

5. Fold the four corners of the dough of the banana caster sugar inward, to coincide, do not leak, otherwise the sugar juice will flow out and paste the pan when frying.

6. Put it in a pan (a little oil) and fry over low heat until golden brown on both sides.

Ingredients: 75g of water, 5g of sugar, 30g of whole egg liquid + appropriate amount, 1 4 teaspoons of baking soda, 10g of salad oil, 10g of condensed milk + appropriate amount, 1g of salt, 150g of gluten flour, 20g of butter.

Method: 1. Add water to the condensed milk and mix thoroughly;

2. Slowly add the mixed juice to the flour, stirring while stirring;

3. Add the whole egg mixture, also slowly, stirring while adding;

4. Add the salad oil and knead it into a smooth dough;

5. Use the hook of the electric whisk to stir at low speed, stirring for about 3-4min;

6. Cut the softened butter into small pieces, add it, and continue to stir for about 3min;

7. Until it becomes a smooth dough, it can be basically expanded into the expansion stage, (in the expansion stage of making bread, gently pull it open by hand to form a film) cover it with gauze and let it stand for about 3 hours;

8. Divide into equal portions of small agents;

9. Press the dough first;

10. Lift the edge with your hand and draw an arc in the air;

11. Put it on the board to see the pattern on the table through the dough, sprinkle the whole egg liquid, fold the four sides to the middle, fold it into a square, put oil in the pan, the oil should just cover the bottom of the pan, and then turn it in and fry until it is golden and crispy on both sides, take out the drained oil, cut it into small pieces, and pour an appropriate amount of condensed milk.

Flying cakes, a unique flavor food from New Delhi, the capital of India, are the star of staple foods. It seems more like a wonderful handicraft. The flying cake is also divided into two layers, the outer layer is light yellow and crunchy, the inner layer is soft and white, slightly sweet, chewing is rich in layers, one soft and one crispy, the taste contrast is strong, after chewing, the teeth and cheeks are fragrant.

The so-called "flying" means that when making it, it is necessary to drag the edge of the dough cake and throw it back and forth, and use gravity to throw the dough away and throw it thin, which is "flying". At the end of the "fly", the cake becomes very thin, and through the bread you can see what is behind.