raw materials: high-gluten flour, salt, sugar, eggs, butter, condensed milk and water

production method: the above raw materials are made into dough, which is required to be uniform and moderate in hardness. Then it is divided into three or two small doughs, brushed with salad oil, and packed in plastic bags to avoid air drying. After standing for two hours, the dough is taken out of the plastic bags and flattened, and then it can be thrown away. Wrap a proper amount of stuffing, fold it, and put it in a western-style frying oven. Fry until both sides are golden yellow.

The delicious Indian cake-throwing originated from India, one of the four ancient civilizations, which is known for its long history and religious mystery. Just like the delicious food in China, every delicious food has a story that can be told, and there is also a beautiful legend of Indian cake-throwing.

According to legend, a long time ago, among Indian people, white flour was rarely affordable, and most Indians mainly ate coarse grain flour. This kind of coarse grain flour is made by Indians grinding the tuber of a herbal medicine into powder. One day, a distinguished guest came to the beautiful and kind hostess's house, but there was only a small amount of white flour at home. What should we use to entertain the guests? The hostess who used her quick wits simply mixed coarse grain noodles with white flour and baked them into cakes for the guests to eat. But if the cake is thick, its toughness is too strong to bite, so she uses the toughness of flour to throw the cake as thin as a piece of paper. The guests were full of praise after eating the baked cake. When the owner tried it, he found that this kind of cake was really delicious, not only delicious, but also tough, especially when it was eaten while it was hot. Later, this kind of cake was widely spread and improved by Indians. Many kinds of precious Chinese herbal medicines were added to the cake to make it more fragrant and strong, thus forming a famous Southeast Asian food-Indian Dumpling Cake, which is famous all over the world today.

Indian bread-throwing was introduced to China in the 199s. According to the eating habits of China people, Chinese people added delicious stuffing such as fruit and minced meat to it, which had a special taste. Sweet: bananas. Apples. Strawberries pineapple

salty: scallion oil. Crispy. Eggs with chopped green onion.

Indian cake-throwing practice II

Category: Indonesian cuisine

Technology: baking

Taste: sweetness

Ingredients: 1g of wheat flour

Accessories: 5g of egg yolk

Seasoning: 15g of white sugar, 3g of salt, 3g of condensed milk (sweet and canned) and 1g of butter <

2. Add flour and egg yolk and mix well to form dough;

3. Beat the dough until it is a little stiff (fast beating), and then beat it slowly until it is smooth.

4. Stand still for 1 minutes 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 into the basin;

it can be used after 6.3 hours;

7. First knead it into a small round ball, then roll it a few times, and then put it into a small pot for heating;

8. When the cake in the pan is almost cooked and a little swollen, pick it up neatly with your hands and throw it into the fire of the next stove at once;

9. The cake is baked by fire and swells. 1. Can't be stored, the taste is single, and the bottom taste is insufficient! Up to 2 days (initiated because there are eggs);

2. Traditional, fried and crispy! Low cost!

How to eat

Breakfast | Chinese food | dinner |