Speaking of Indian flying cakes, there are almost exclusive counters in many big hotels, supermarkets and some comprehensive commercial plazas in Shanghai. Indian flying cakes are thin, crisp, soft and fragrant. The appearance is golden in color and rich in layers. It tastes crisp outside and tender inside, soft and crisp and delicious. It is very popular among Shanghai citizens. According to Master Qin of an Indian flying cake shop in this city, China's so-called "Indian flying cake", known as "Gabadi" in India, originated from the Bay of Bengal Mountains in New Delhi, India. Local residents make "Gabadi" with gluten, coconut milk, butter and condensed milk all the year round. When Indian chefs make gabardine, a Zhang Xiaoping pot and a simple small stove are all cooking tools. They first stir the dough neatly, knead it into small balls, roll it a few times, and then "fly thin" it into a small pot to heat it. There is also a simple small stove next to the small flat pot, burning with blue flames, but there is no pot on it. When the cake in the pot is almost cooked and a little swollen, the chef will pick it up neatly with his hands and throw it into the fire of the next stove. Strange to say, the cake was swollen by the fire, as if hanging on a flame. That's great. Soon, the chef took it out and put it on the plate. Wow, delicious, only three minutes before and after. No one can understand why there is so much hot air in the freshly baked Gabadi, which can make a cake as thin as cicada wings as full as a yurt. Diners poke and shout with chopsticks, and the hot air rushes out, which is very interesting. The "Gabadi", which was about to be broken, is actually divided into two layers. The outer layer is light yellow and crisp, and the inner layer is soft and white, slightly sweet. It is chewy with rich layers, one soft and one crisp, and has a rich taste. After chewing, teeth and cheeks are still fragrant. The unique flavor and production technology of Indian flying cake make it a special food in Indian cuisine and spread overseas. Grab the bread and throw it back and forth. So, can Indian flying cakes really fly? Master Qin said that in fact, the so-called "flying" means that when you are cooking, you have to grasp the edge of the bread, throw it back and forth, and use gravity to throw it away and make it thinner. This is "flying". "Fly" to the end, the cake becomes very thin, and you can see the things behind it through the cake. There are many kinds of Indian flying cakes, such as onion and egg cakes, onion minced pies, hometown leek cakes, curry pork cakes, fruit and banana cakes, curry beef cakes, orange juice and pineapple cakes, tomato sauce cakes, milk grass cakes, salted chicken cakes and so on. However, no matter what kind of stuffing, you should follow the most traditional method-grab it with your hands, so that you can taste its original flavor. It's fun to make your own flying cakes. Master Qin said that if you are interested, you can also try to make Indian flying cakes at home. Then he gave a demonstration to the reporter. First, take a bowl of flour, pour warm salt water into it, stir it into a flocculent shape, knead it evenly, knead it into dough, grab the dough, pat it into a cake, roll it out with a rolling pin, grease it, and then shake it at the edge of the cake. Make the cake thin by gravity, so that you can almost see what is behind it through the cake. Next, sprinkle chopped green onion evenly and spread the meat evenly. When cooking, you can add rich fillings according to your own taste, such as chopped beef, mutton, onions and rich curry, so that the cake will have a strong exotic flavor. Then spread a layer of stuffing, apply a layer of oil, and stack the cakes layer by layer. When the cake is done, put oil in the pan and start frying until both sides of the cake turn golden brown. Cake can be cut and eaten. If you eat mutton or chicken wrapped in Indian flying cakes, the aftertaste is more meaningful. Indian flying cake is a famous snack in India. It is made of mixed flour and has the stunt of flying in the air. Delicious and full of flavor. There are 10 varieties. The chef who makes flying cakes performs in the restaurant, which is natural and elegant and exquisite in craftsmanship, which will add infinite interest to your meal. Flying pancake (also known as Indian pancake) is a special flavor food in India, and its production method is exquisite, especially suitable for Cantonese tastes. Full of color, smell and taste. & gt Feibing, a unique flavor food from New Delhi, India, is the star of the staple food. It seems that it should be called a wonderful handicraft. Flying cake is actually divided into two layers, the outer layer is light yellow and crisp, the inner layer is soft and white, slightly sweet, chewed with rich layers, one soft and one crisp, and the taste contrast is strong. After chewing, teeth and cheeks are still fragrant. & gt In the face of colorful flying cakes, we amateurs can only watch them wonderfully, just as foreigners were puzzled by the production of jiaozi in China. Perhaps, making it an eternal mystery will leave us more room for imagination. & gt Practice: The chef pinched one end of the cake and turned it clockwise. The cake in his hand became bigger and thinner, almost transparent. Then add the stuffing, cut it slightly and put it on a plate. Take a bite and click, and you can smell the tender fragrance of beef. It's really brittle outside and tough inside. As for China's so-called "Indian flying cake", it is called "Gabadi" in India and seems to be a wonderful handicraft. When Indians make gabardine, they first make the dough neatly, knead it into a small ball, roll it a few times, and then heat it in a small pot. There is also a simple small stove next to the small flat pot, burning with blue flames, but there is no pot on it. When the cake in the pot is almost cooked and a little swollen, the chef will pick it up neatly with his hands and throw it into the fire of the nearby stove. Strange to say, the cake was swollen by the fire, as if hanging on a flame. That's great. Soon, the chef took it out and put it on the plate. Wow, it's delicious. It's only three minutes before and after. Diners can hardly resist the temptation of freshly baked gabardine. No one can understand how Bardury can have so much hot air and make a cake as thin as cicada wings as full as a yurt. Poke, shout and steam with chopsticks, which is very interesting. The "Gabadi", which was about to be broken, is actually divided into two layers. The outer layer is light yellow and crisp, and the inner layer is soft and white, slightly sweet. It is chewy with rich layers, one soft and one crisp, and has a rich taste. After chewing, teeth and cheeks are still fragrant. If you eat mutton or chicken wrapped in gabardine, the aftertaste is more meaningful. Indian flying cakes can be served with ground beef, sliced eggs and onions and curry sauce. If you have eggs, you can choose different curries (or sugar) to dip in according to your preferences, which makes people fondle it. You can also eat it in the most traditional way-by hand. Indian flying cakes are decorated with snacks. Indian flying cakes should be served with Indian teh tarik, but they taste more fragrant and delicious than foamed milk tea. Indian teh tarik is both an art and a science. Use two cups to "pull" tea, and raise it to produce foam. The reason why they want to "pull" tea is because they think it helps to mix condensed milk perfectly in tea, thus setting off the rich tea fragrance and faint tea taste of milk tea. "Man-Han banquet" without shark's fin and bear's paw is not a real Man-Han banquet; "Indian food" without limes and flying cakes is not a real Indian food. Indian bread with bread. Material: dough: flour+water (about 3: 1)ps: flour can be whole wheat or ordinary flour. Potatoes and onions with Chili powder and salt. Yogurt (preferably original) Tomato and onion (chopped) Method: 1. Divide into small portions for later use 2: Chop onions 3: Cook potatoes and peel them 4: Add potatoes while they are hot, chop onions, add vermicelli, Chili powder and salt = make mashed potatoes (try the taste) 5: Put a tablespoon of mashed potatoes in a dough bag (like mashed potatoes), and the flat stems are about 0.2cm thick 6: Add some oil to fry them (it looks like scallion cakes) 7: Touch them when eating. Mix water and condensed milk evenly, add sugar and salt and stir until it melts. 2。 Add flour and egg yolk and mix well to form dough. 3。 Beat the dough a little hard with batter (beat it quickly), and then beat it slowly until it is smooth! 4。 Let it stand for 10 minute until it is smooth and bright! 5。 Grab a small ball with your hands until it is smooth, spread butter on the surface and put it in the basin! 6。 You can use it in 3 hours! Disadvantages: it can't be stored, the taste is single, and the bottom taste is insufficient! 2 days at most! Advantages: traditional, fried and crispy! Low cost! I changed the method: ingredients: low-gluten flour 4 KG, milk 1. 5 L, 3 tsps of condensed milk, 3 tsps of salt, and appropriate amount of butter: roughly the same as above: the finished product is fragrant, lasting, full of bottom flavor, suitable for all kinds of fillings, and easy to fly! Disadvantages: high cost, easy to color! If you want to practice flying cakes, first take a big cloth, then practice wet cloth (to avoid overlapping), and then practice dry cloth! Keep your hands in a circle, turn your right hand first and then your left hand! (Left-handed as the center exception) The ingredients for making Indian flying cakes are: low-gluten flour, egg yolk, sugar, salt, water, condensed milk and butter. Practice: 1. Mix water and condensed milk evenly, add sugar and salt and stir until it melts. 2。 Add flour and egg yolk and mix well to form dough. 3。 Beat the dough a little hard with batter (beat it quickly), and then beat it slowly until it is smooth! 4。 Let it stand for 10 minute until it is smooth and bright! 5。 Grab a small ball with your hands until it is smooth, spread butter on the surface and put it in the basin! 6。 You can use it in 3 hours! Disadvantages: it can't be stored, the taste is single, and the bottom taste is insufficient! 2 days at most! Advantages: traditional, fried and crispy! Low cost! It's fun to make your own flying cakes. If you are interested, you can also try to make Indian flying cakes at home. Then he gave a demonstration to the reporter. First, take a bowl of flour, pour warm salt water into it, stir it into a flocculent shape, knead it evenly, knead it into dough, grab the dough, pat it into a cake, roll it out with a rolling pin, grease it, and then shake it at the edge of the cake. Make the cake thin by gravity, so that you can almost see what is behind it through the cake. Next, sprinkle chopped green onion evenly and spread the meat evenly. When cooking, you can add rich fillings according to your own taste, such as chopped beef, mutton, onions and rich curry, so that the cake will have a strong exotic flavor. Then spread a layer of stuffing, apply a layer of oil, and stack the cakes layer by layer. When the cake is done, put oil in the pan and start frying until both sides of the cake turn golden brown. Cake can be cut and eaten. If you eat mutton or chicken wrapped in Indian flying cakes, the aftertaste is more meaningful.

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