1 Mix high flour, low flour, ghee and water, stir into dough, and knead until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

2. Wrap the flaky horse unicorn tightly with plastic film and roll it into a sheet.

Roll the loose dough into a rectangle with a dough press. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin.

4 Put Ma Qilin in the middle of the patch, and fold the patches on both sides to wrap Ma Qilin. Then pinch the edge, roll the dough sheet to a certain length, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it to a certain length. Repeat 3 times. Wrap the dough tightly with plastic wrap and relax for 20 minutes.

5. Open the three-fold dough sheet and roll it into a dough sheet. Roll up the dough from the long side. Wrap the rolled dough in plastic wrap and refrigerate for 30 minutes.

6 Divide the slack noodles into equal small portions, each portion is rolled into long strips first, and then spirally rolled together for compaction. And then rolled into thin sheets.

7 Preheat the oven 175℃ and bake for 5 minutes.

[Story behind food]

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, teeth and cheeks are still fragrant.

It is healthier to use flaky butter instead of flaky margarine.