Indian Flying Cake
1.
Mix the condensed milk with water and mix thoroughly,
2.
Slowly add the adjusted juice to the flour, stirring while adding,
3.
Add the whole egg liquid, and add it slowly, stirring while adding,
4.
Add the salad oil and knead until it becomes a smooth dough,
5.
Use the dough hook of an electric whisk, and stir at low speed for about 3-4 minutes.
6.
Cut the softened butter into small pieces, add in, continue to stir, about 3 minutes,
7.
Until it becomes a smooth dough, it can be basically expanded into the expansion stage. (The expansion stage of making bread can be formed into a film by gently pulling it by hand) Cover it with gauze and let it stand for about 3 hours.
8.
Divide into equal parts of small ingredients, (my pan is relatively small, so the dough is smaller)
9.
Press the dough first,
10.
Lift the edge with your hand and draw a circular arc in the air. (You can master the range of the movement by yourself. I also practiced it several times before I succeeded.)
11.
Put it on the chopping board and you can see the pattern on the table through the dough, sprinkle with egg liquid, fold the sides to the middle, fold it into a square, put oil in the pan, just spread the oil on the bottom of the pan, then turn it in and fry Fry until both sides are golden and crispy, take out the oil, cut into small pieces, and pour some condensed milk on it.
12.
You can also put some dried cranberries, raisins, bananas and the like. My favorite is the banana flavor. The ripe bananas are especially delicious.
Tips:
Fold the noodles first before putting them in the pot because the pot is too small. Generally, there is no such big flat pan for making Indian flying cakes outside at home. Put the noodles directly on the pot, and the noodles that touch the outer wall of the pot will stick. It’s on the pot, so it’s easier to fold it up when you make it at home.
