Shanzhai flying cake(shan zhai fei bing )

Shanzhai flying cake

Introduction:

"To imitate the practice of Indian flying cake, you don't need to throw the cake skin. You just need to spread some oil on the dough, stretch it around, open the paper thin cake skin, sprinkle some sesame, apple and sugar, fold it into a rectangle, fry it in a pan for a few minutes, and then you can eat the crisp, fragrant and sweet cottage version of Indian flying cake at home. The cost is very low and the taste is not inferior "Oh, color

Production steps:

Step 1: 500 grams of flour, add a small spoon of salt, pour in 300-325ml of warm water, stir into flakes, and then knead into a soft dough, pick into a 100 gram dosage form, knead the dosage form round, and spread evenly with oil.

Step 2: put it on the plate, wrap it with plastic wrap and send it to the refrigerator for more than one hour. (Note: it's not quick frozen, just refrigerated)

Step 3: take out the frozen soft dough, put it on the chopping board, pour a little oil and flatten it.

Step 4: gently press open with the palm of your hand

Step 5: continue to gently push open with your palm to form a thick, thin and even pancake skin.

Step 6: lift a corner with your hand and gently pull it out.

Step 7: lift a corner with both hands in turn, gently pull it out to make it very thin.

Step 8: stretch the whole crust as thin as paper, even if there are holes, it doesn't matter.

Step 9: look, it's so transparent that you can see your hands.

Step 10: sprinkle some black or white sesame seeds on the pulled crust;

Step 11: shake and sprinkle some sugar;

Step 12: sprinkle some diced apples at the end.

Step 13: start folding, lift both ends with both hands and fold them first;

Step 14: lift the other two ends and fold them in.

Step 15: fold both sides in the middle.

Step 16: finally fold it into a rectangle.

Step 17: turn on the electric frying oven, turn the switch to the medium fire position, and pour in 2 teaspoons of oil.

Step 18: 18. Add the folded flycake and fry for 1-2 minutes.

Step 19: turn over and fry for 1-2 minutes, then add a little oil. At this time, the firepower should be reduced and roasted slowly.

Step 20: turn it over and over in this way for the past four to five times, and the pancake is ready.

Step 21: take out the fried and baked flying cake, absorb the excess oil with oil absorption paper, and cut it into strips with a knife.

Step 22: crisp, fragrant and sweet cottage version of Indian flying cake. It's crunchy and delicious!

Materials required:

Flour: 500g

Warm water: 300-325ml

Cooked sesame: 50g

Apple: one

Oil: right amount

Sugar: 50g

Note: you can also fry the flying cake in the ordinary pan, first open the medium heat, then turn the low heat to fry until crisp. The stuffing can also be diced with bananas, pears and kiwifruit and sprinkled on the crust; for those who like to eat salty food, you can sprinkle some salted minced meat, sesame, scallion, coriander leaf, salted egg yolk, shrimp skin, etc. and fry them in the same way.

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: Fruity

Chinese PinYin : Shan Zhai Fei Bing