Shanzhai Feibing
1.
Add a teaspoon of salt to 500 grams of flour, pour in 300-325ml of warm water, stir into snowflakes, then knead it into a soft dough, pick a 100-gram agent, round the agent, and wipe the whole with oil uniform.
2.
Put it on a plate, wrap it in plastic wrap, and put it in the refrigerator for more than an hour. (Note: not quick freezing, just refrigerate)
3.
Take out the chilled soft dough, place it on the chopping board, pour a little oil on it, and squash it.
4.
Press gently with the palm of your hand
5.
Continue to gently push with the palm of your hand to form a thin and even pancake crust.
6.
Lift a corner with your hand and gently pull it out.
7.
Lift one corner in turn with both hands and gently pull it out to make the crust thin.
8.
The whole pie crust is stretched as thin as paper, even if there are holes, it doesn't matter.
9.
Look, it's so transparent that you can see your hands.
10.
Sprinkle some black sesame or white sesame on the stretched crust;
11.
Shake and sprinkle some sugar;
12.
Sprinkle some fine diced apples at the end.
13.
Begin to fold, lift the two ends with both hands and fold them first;
14.
Lift the other two ends and fold them inside.
15.
Fold both sides in the middle.
16.
Finally, fold it into a rectangular shape.
17.
Turn on the electric frying oven, turn the switch to the medium heat position, and pour 2 teaspoons of oil.
18.
18. Put in the folded flying cake and fry for 1-2 minutes.
19.
Turn over and fry for 1-2 minutes, then add a little oil. At this time, the firepower should be lowered and roasted slowly.
20.
Repeatedly flipping and roasting the past four to five times, the flying cakes are ready to be roasted.
21.
Take out the fried cakes, absorb the excess oil with absorbent paper, and cut them into strips with a knife.
22.
Crispy, crispy, sweet and sweet copycat version of Indian flying cakes, crunchy in the mouth, and screaming in taste!
Tips:
You can also fry the flying cakes in an ordinary pan, first turn on medium heat, and then turn to low heat and fry until crispy. The filling can also be finely sliced with bananas, pears, and kiwi and sprinkled on top of the crust; if you like to eat salty, you can sprinkle some marinated meat, sesame, green onion, coriander leaves, minced salted egg yolk, shrimp skin, etc. Fry and roast in the same way.
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