> Flying cake, 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, the teeth and cheeks remain fragrant.
> In the face of the wonderful flying cake, we amateurs can only watch it brilliantly, just as foreigners were puzzled by the making of dumplings in China. Perhaps, making it an eternal mystery will leave us more room for imagination.
> Practice: the chef pinched one end of the cake and turned it clockwise. The cake in his hand became bigger, thinner and almost transparent. Then put the stuffing, cut it slightly and put it on the plate. Take a bite, click, and then you will get the tender fragrance of beef. What a brittle outside and tough inside.
As for the so-called "Indian flying cake" in China, it is called "Gabadi" in India, which seems to be a wonderful handicraft. When Indians make gabardine, they first make dough neatly, knead it into a small round 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 pan 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 stove next to him. Strange to say, the cake was baked by the fire and expanded as if it were hanging on a flame. It was wonderful. Soon, the chef took it out and put it on the plate. Wow, it was delicious, only three minutes before and after. Diners can hardly resist the temptation of the freshly baked Gabadi. No one can understand how there is so much hot air in the Gabadi, which can make the cake as thin as cicada wings as full as a yurt. Poke with chopsticks, shout, and the heat is transpiration, which is very interesting. The original "Gabadi" that was about to be broken was actually divided into two layers, the outer layer was light yellow and crisp, the inner layer was soft and white, slightly sweet, chewed with rich layers, one soft and one crisp, and the taste was strong. After chewing, the teeth and cheeks remained fragrant. If you eat mutton or chicken wrapped in gabardine, the aftertaste is even more meaningful. Indian flying cakes can be added with ground beef, sliced eggs and onions, and served with curry sauce. With or without eggs, you can choose different curries (or white sugar) to dip in according to your preferences, which makes people love it. You can also use the most traditional way to eat-grab it with your hands. Indian flying cakes are decorated with snacks. Eating Indian flying cakes should be accompanied by Indian teh tarik, but it tastes 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 pull it high to create foam. The reason why they want to "pull" tea is because they believe that it will help to mix condensed milk perfectly in tea, thus bringing out the rich tea fragrance and light 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 lime and flying cakes is not a real Indian food.
Indian curry pancake
Ingredients: dough: flour+water (about 3: 1)ps: flour can be whole wheat or ordinary flour. Filling: potato and onion with Chili powder. Salt dipping: yogurt (preferably original) tomato and onion (chopped)
Practice: 1: After kneading flour and water into dough, divide it into small portions for later use. 2: Chop onions. 3: Cook and peel potatoes. 4: Add potatoes and chopped onions while they are hot. Add flour, Chili powder and salt = make mashed potatoes (try the taste). 5: Put a tablespoon of mashed potatoes in a flour bag (like a crispy potato), with a level of about 0.2cm.
Indian Chapati
Traditional Indians do:
Ingredients: 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 mix until it melts.
2。 Add flour and egg yolk and mix well to form dough.
3。 Beat the dough with a batter until it is a little stiff (beat quickly), and then beat it slowly until it is smooth!
4。 Stand still 10 minute, wait for it to be smooth and bright!
5。 Grab a small ball by hand until it is smooth, spread butter on the surface and put it into 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! (Initiated because there are eggs)
Advantages: traditional, fried surface crisp! Low cost!
My changed approach:
Ingredients: 4 KG low-gluten flour, milk 1. 5 L, condensed milk 3 TSP, salt 3 TSP, butter right amount
Practice: roughly the same as above.
Features: the finished product is fragrant, durable, full of bottom flavor, suitable for all kinds of fillings and easy to fly!
Disadvantages: high cost and easy coloring!
If you want to practice flying cakes, take a big cloth and practice wet cloth (so as not to overlap) before practicing dry cloth! Keep your hands in a circle, first
Turn your right hand and then your left! (except for the left-handed center)
Indian flying cake making pulp preparation
Ingredients: 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 mix until it melts.
2。 Add flour and egg yolk and mix well to form dough.
3。 Beat the dough with a batter until it is a little stiff (beat quickly), and then beat it slowly until it is smooth!
4。 Stand still 10 minute, wait for it to be smooth and bright!
5。 Grab a small ball by hand until it is smooth, spread butter on the surface and put it into 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! (Initiated because there are eggs)
Advantages: traditional, fried surface crisp! Low cost!
Making your own flying cakes is fun.
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, mix it into a flocculent shape, knead it evenly, knead it into dough, grab the dough and pat it into a cake, roll it with a rolling pin, grease it, and then grab the edge of the cake and shake it. Use gravity to make the cake thin, so that you can almost see the things 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, onion, 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 are golden brown. Cakes can be cut open to eat. If you eat mutton or chicken wrapped in Indian flying cakes, the aftertaste is even more meaningful.