Indian pie-throwing originated in Malay Peninsula in Southeast Asia, and it is a traditional food that local indigenous Malays like very much. Later, with the development of maritime trade, it spread to India, where its production method was greatly improved and the unique elements of western food were added, so it gradually became popular all over the world. It is very famous in India, so it is called Indian flying cake. Later, people gradually forgot its origin, and after it was introduced to China, it was beautifully made because of its unique exotic flavor.
Raw materials of Indian pie-throwing: high-gluten flour, salt, sugar, eggs, butter, condensed milk and water.
Production of Indian pie-throwing: The above raw materials and dough are required to be uniform and moderate in hardness. Then divide the dough into small pieces, coat it with salad oil, and pack it in plastic bags to avoid air drying. After standing for two hours, the dough is taken out of the plastic bag and flattened, and then it can be thrown away. After the dough is evenly thrown out under the action of centrifugal force, it becomes transparent and extremely tough, and then it is folded with a proper amount of stuffing and put into a western-style frying furnace.
India's cake-throwing characteristics: simple production, easy to learn and master, less investment and quick results, and small capital creation.
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.