What is the best brand of flour to use for nai fritters?

The peony brand is good....This is the brand that was used in Shanghai before....

Wudeli "high gluten and high fine powder.

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.

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.

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.

You don't need to make naydine flour flour.

"Indian Flying Cake" is a famous snack, which is made with mixed flour in the air with the stunt of "flying", it has the characteristics of 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 generous, and the technique is refined, which will add infinite fun to your meal. Flying cake (also known as Indian pancake), is the chain Changqing India's special flavor food, its preparation method and materials are exquisite, especially suitable for the taste of Cantonese people. Color, fragrance and taste.

Method. The chef pinched one end of the dough and turned it in a clockwise direction, and the dough in his hand became bigger and thinner, almost transparent. Then it's a matter of putting the filling, cutting it slightly, and putting it on a plate. Take a bite, "click", and then you will eat the tender aroma of beef, crispy on the outside and tough on the inside.

As for the so-called "Indian flying cake" in Chinese, it seems that in India it is called "Gaba Di", and it seems that it should be called a wonderful handicraft in front of a shed. When Indians make gaba di, they first mix the dough neatly, knead it into a small ball, roll it out a few times, and then put it in a small frying pan to heat.

Next to the small frying pan there was a small improvised stove with a blue flame, but there was no pot on it. When the pan is almost ripe and a little swollen, the chef will pick it up with his hands and throw it into the fire on the stove next to it.

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.

Ingredients: 450 grams of all-purpose flour, 50 grams of high-gluten flour, 260 ml of warm water, 4 grams of salt.

Excipients: 8 bananas, appropriate amount of caster sugar.

Method: 1. Mix the warm water and salt of the banquet flour in the main ingredient and knead it into a smooth dough.

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

3. Put the refrigerated dough on the greased board (or clean kitchen table), roll out the rolling pin, the thinner the better, and gently pull the surrounding sales with your hands, taking care not to break the dough. Remove the excess and uneven dough on all sides, spread a banana in the middle, and sprinkle with caster sugar.

4. 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 when frying, and the Zen bucket silver will paste the pot.

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