What are the secrets of making Indian flying cakes and noodles?

There are many foreign snacks that are very popular in our country, such as Indian parathas. Not only is the texture and taste of Indian parathas very good, but the production process is also very ornamental. Pastry chefs in some places will choose to make them in the hall, so as to attract more people to consume. So what are the secrets of Indian parathas and noodles? Let's take a look.

First, what are the secrets of making Indian flying cakes ? Mix condensed milk with water; slowly add the prepared juice into the flour, stirring while adding; add the whole egg liquid, also slowly, stirring while adding; add salad oil, and knead it into a smooth dough; use the dough hook of an electric egg beater to stir at low speed for about 3-4 minutes; cut the softened butter into small pieces, add it, and continue stirring for about 3 minutes; until it becomes a smooth dough, and it can basically be expanded when pulled apart (in the expansion stage of making bread, it can be formed into a film by gently pulling it apart with your hands). Cover it with gauze and let it stand for about 3 hours; divide it into small equal portions; press the dough first; lift the edge with your hands and draw an arc in the air; put it on the chopping board so that you can see the pattern on the table through the dough, sprinkle with whole egg liquid, fold the four sides to the middle to form a square, put oil in a frying pan, the oil should just cover the bottom of the pan, then turn it over and fry it until both sides are golden and crispy, take it out and drain the oil, cut it into small pieces, and drizzle with appropriate amount of condensed milk.

Second, mix high flour and low flour , add ghee and water, stir into dough, knead until smooth and even, wrap and relax for 20 minutes; wrap the sheet of margarine with plastic wrap and roll it into a sheet, and roll the dough into a rectangle with the same width as the sheet of margarine and 3 times the length; put the margarine on the dough, then fold the dough over and wrap it, fold it into four after pinching, repeat 3 times, wrap again and relax for 20 minutes; roll up the dough and refrigerate for half an hour, take it out and divide it into small pieces, roll it into long strips, spirally coil it together, press it and roll it into thin slices; finally, bake in a preheated oven at 175 degrees for 5 minutes.

What are the secrets of making Indian parathas and noodles? Parathas are a unique flavor food from New Delhi, the capital of India, and are the star among staple foods. It seems to be more like a wonderful work of handicraft. The flying pancake is actually divided into two layers. The outer layer is light yellow and crispy, while the inner layer is soft and white with a slight sweetness. It has rich layers when chewed, one soft and one crispy, with a strong contrast in taste. After chewing, it leaves a lingering fragrance in the teeth and cheeks.