Chinese Food
Private house version of Indian flying cake
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Every time you make a India flying pie at home, you have different feelings. When you pull a thin mask like a cicada, you can give free play to your creative space. It can be sweet, or salty, fruit mix or Bacon sausage. It can always be followed by your family's tastes and interests. It seems to be in the artistic atmosphere of creating a splash painting. Fold into a long square and fry in a pan until golden on both sides. Crispy and refreshing.
Cooking ingredients
Cooking Steps
Step1:Medium gluten flour 500g, salt 5g, warm water 260ml, first stir into flakes, then knead into a soft and smooth dough.
Step2:The dough is divided into four to five dosage forms, each of which is rounded, oiled, put on a plate, wrapped with plastic wrap and refrigerated for more than one hour.
Step3:Take out the dough. Put it on the chopping board. Press it with the palm. Drag the dough away from the bottom of the palm to form a pancake shape.
Step4:Gently lift the edges of the cake and stretch it outward. It is stretched out in all directions. It becomes a thin mask like a cicada. Even if there are holes in some places, of no great importance.
Step5:Sprinkle sugar first. Depending on your preference, sprinkle a proper amount of sugar.
Step6:Then sprinkle with diced apples.
Step7:Sprinkle with mashed peanuts and white sesame. Of course. If you like salty taste, you can sprinkle fried minced meat or sausages, meat floss, shrimp skin, scallion, pepper, and then sprinkle peanut chips and sesame. That's salty taste of flying cake.
Step8:Start to fold. Fold from both sides to the middle.
Step9:Fold it up like this.
Step10:Then fold it from both sides to the middle.
Step11:Finally, it folds into a rectangle.
Step12:Heat the pan. Pour in five to six seasonings of oil. Keep the oil warm for 67% over medium low heat.
Step13:Put in the folded Indian flying cake. Pull out the four corners with both hands. Fix the shape. Fry until one side is slightly yellow. Scoop up with a shovel. Turn over and fry again.
Step14:You need to turn it over frequently. Fry it to make it golden on both sides.
Step15:Start the pot, drain off the excess oil, and use oil absorption paper to absorb the grease.
Step16:Cut and pack.
Step17:Crispy and crisp. Sweet and romantic private house version of Indian flying cake is ready.
Step18:It's really crispy. It's fragrant and sweet.
Cooking tips:When frying the flying cake, the oil temperature must be controlled below 70% of the heat. It can't be cooked in high heat. It can only be fried in medium and low heat. Turn it over and over again. Otherwise, it's easy to fry. There are skills in making delicious dishes.
