Making this cake requires a certain technical content. When making it, you should throw it up and fly. The chef who made flying cakes performed in the dining room. He pinched one end of the cake and shook it clockwise. The cake in his hand gradually became bigger and thinner, and then swung it over his head. The bigger it was, the thinner it was, and it was almost transparent. They were skilled, natural and unrestrained, adding infinite interest to dining.

origin

It is said that the Indian flying cake originated from the Great Mountain Range of the Bay of Bengal in New Delhi, India. The local residents make food with gluten, coconut paddles, butter and condensed milk all the year round. It is a famous snack in India. It is made of blended flour with the stunt of "flying" in the air. Its flavor is unique, its production is magical, and it is as thin as cicada wings, crispy and tender outside, soft and delicious, with golden color and many varieties.

There are all kinds of fillings carefully prepared in it. Because of its unique technology and the ready-made products facing customers, people have a strong sense and curiosity. The secret recipe of Gabadi Indian flying cake is strange, the technology is complex and varied, and its characteristics are: "fine, beautiful, excellent and special".