main ingredients: 27g of low-gluten flour, 3g of high-gluten flour, 45g of ghee and 25g of flaky maqilin.

Accessories: 15g of water

Steps of making Indian flying cake

1. Mix high flour with low flour, ghee and water, mix into dough, and knead until the dough surface is smooth and even. Wrap the dough with plastic wrap and relax for 2 minutes.

2. Wrap the sheet-like Ma Qilin tightly with plastic film and roll it into sheets.

3. Roll the loosened dough into a rectangle with a dough press. The width of the rolled dough 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 dough sheet, and fold the dough sheets on both sides to wrap ma qilin. Then pinch the edge, roll the dough piece to length, fold it like a quilt, gently tap the surface of the dough piece with a dough stick, and then roll it to length. Repeat 3 times. Wrap the dough tightly with plastic wrap and relax for 2 minutes.

5. roll out the three-fold dough sheet again and roll it into a dough sheet. Roll up the dough from the longer side. Wrap the rolled dough with plastic wrap and leave it in the refrigerator for 3 minutes.

6. Divide the relaxed noodles into equal small doses, each of which is first kneaded into long strips, and then screwed together and compacted. Then roll it into a thin piece.

7. preheat the oven to 175 degrees and bake for 5 minutes.