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.

Materials? 270g of flour, 0/00g of water/kloc-,3g of salt, 5g of sugar, 8g of condensed milk and one egg.

The practice of flying cakes in India?

1, salt, sugar, eggs, condensed milk, put in a basin, pour in water, and stir well.

2. Add flour and mix well.

3. Knead the dough smoothly and divide it into three equal parts

4. Coat the surface with cooking oil, wrap it up and put it in the refrigerator. It won't break in the refrigerator in summer, and you can throw flying cakes after half a day.

5. Take out the dough, and push it out in the middle to flatten it.

6. Throw out a thin layer and cut off the excess.

7. Prepare an apple, dice it, sprinkle it, and then prepare some sugar and sprinkle it evenly.

8. Fry in a pan until golden brown.

9. The flying cake is ready.