A list of the contents of this article:

How to make pancakes?

1. Ingredients: low gluten flour, egg yolk, sugar, salt, water, condensed milk, butter. Stir the water and condensed milk, add sugar and salt until melted. Add the flour and egg yolk and mix well to form a dough.

2. Prepare ingredients, including flour, warm water, cooking oil, etc. To make dough, mix the flour and warm water in a certain proportion to form the dough and knead it until smooth. Wake up and let the dough relax for a while. Make the cake billet, divide the dough into small pieces and roll out into pancakes. Shake the cake, fold the pancake in half and hold both ends, use the strength of the wrist to throw the cake out, and then catch the thrown cake, repeat several times.

3. Soldering: heat a small amount of oil in a pan. After the oil is hot, put the crust into the pan and fry it slowly over medium heat. Wait until the bottom of the crust is golden, turn over and continue to fry the other side until both sides are crisp golden yellow. Out of the pan: the fried Lucheng cake is taken out with a spatula and put on a plate to cool slightly.

The practice of throwing cakes

1. Ingredients: low gluten flour, egg yolk, sugar, salt, water, condensed milk, butter. Stir the water and condensed milk, add sugar and salt until melted. Add the flour and egg yolk and mix well to form a dough.

2. Prepare the dough: first of all, you need to prepare the dough, which is the basis for making cakes. Usually choose medium gluten flour, add the right amount of warm water, knead into a smooth dough. Knead the dough a little hard so that the cake will be more crisp. The kneaded dough needs to wake up for a while so that the gluten can be fully relaxed.

3. To make a banana egg cake, first mix 125 grams of flour, half an egg, a tablespoon of oil, a pinch of salt and 65 milliliters of warm milk into a soft dough. Make sure the dough is even, then put it in an oiled bowl, sprinkle with oil, place in a warm place, keep moist and wake up for 2 hours. Next, remove the banana peel, cut into thin slices 2-3 mm thick, and mix the beaten eggs with the banana slices.

4. mix high flour and low flour, ghee and water, mix into dough and knead until the surface of the dough is smooth and uniform. Wrap the dough in plastic wrap and relax for 20 minutes. Wrap the flake Maqilin in plastic film and roll it into a sheet. Roll the loose dough into a square with a noodle press stick. The width of the rolled patch should be the same as that of Ma Qilin, and the length should be three times the length of Ma Qi Lin.

Indian cake-throwing practice

Ingredients: low gluten flour 4kg, milk 5L, condensed milk 3TSP, salt 3TSP, butter right amount. Stir the water and condensed milk, add sugar and salt until melted. Add the flour and egg yolk and mix well to form a dough. Beat the dough with a beater until it is a little gluten, then beat slowly until smooth. Stand still for 10 minutes and wait for it to be smooth and bright. Grab a small ball with your hand, grasp until smooth, spread butter on the surface and put it in the basin for 3 hours.

Practice: 1. Stir the water and condensed milk, add sugar and salt until melted. two. Add the flour and egg yolk and mix well to form a dough. three. Beat the dough with a beater until it is a little stiff (beat quickly), then beat slowly until smooth. four. Stand still for 10 minutes and wait for it to be smooth and bright! five. Grab a small ball with your hand, grasp until smooth, coat the surface with butter and put it into the basin! six.

Indian cake-throwing method materials: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky Maqilin, 150 grams of water, mix high flour with low flour, ghee and water, mix into dough and knead until the surface of the dough is smooth and uniform. Wrap the dough in plastic wrap and relax for 20 minutes. Wrap the flake Maqilin in plastic film and roll it into a sheet. Roll the loose dough into a square with a noodle press stick.

To make Indian cake with Indonesian flavor, the main ingredient is 1000 grams of wheat flour and 500g egg yolk. The secret of sweetness lies in the addition of 150g granulated sugar, 3g salt and 300g condensed milk. Stir the water and condensed milk, add sugar and salt, add flour and egg yolk, stir carefully in the blender, and let stand for 10 minutes to form a smooth and shiny dough.

How can Naan bread be thin and big?

1. Initial shake: pick up the rolled piece by hand and shake it back and forth quickly in the air, using centrifugal force to make the dough thinner and bigger. At first, you can try to slow down, and as you improve your proficiency, you can gradually increase the speed. Control strength: when throwing the cake, you should make uniform efforts to avoid excessive concentration at a certain point, otherwise it is easy to break. Rotate the wrist: use the wrist flexibly in the process of throwing the cake so that the dough extends evenly outward.

2. When making flying cakes, first apply a layer of salad oil evenly on the surface of the washed and sterilized marble. Then, spread a layer of butter on your hands, spread the cake on the marble and spread it gently. Next, hold the crust between the thumbs of both hands and hold the other four fingers together to shake the cake up with a semicircular gesture until the cake becomes translucent and very thin. When finished, place ingredients and butter on the cake, wrap it and fry until golden brown on the surface.

3. When the dough wakes up, take out a small dough and apply a thin layer of oil on the board (glass or marble is recommended. These materials are smooth and help to shape the dough) and beat the dough into a cake. Then, hold the edge of the cake with your hand and use gravity to shake the cake thin to make it as thin as possible. Then, sprinkle the beef on the cake, brush it with a layer of egg, and then stack it layer by layer to form a stacked cake structure.

4. Then, knead it into a dough, make sure it is smooth, and then divide it into three equal parts. Take out a piece of dough and gently push it around from the middle to make it thin. Then shake the dough with both hands to make it a thin layer and cut off the excess crust. Next, prepare a piece of apple, cut it into small pieces and sprinkle it evenly over the flying cake. Then, sprinkle the right amount of sugar on the diced apple to make it evenly distributed.

5. Start throwing noodles until the skin becomes translucent. Roll out with a rolling pin. Lift the dough and try to stretch it out. Remove the edges with a knife. Sliced banana. Spread a little butter in the middle of the crust. Put bananas on the crust. Fold the dough and wrap the stuffing. Heat the pan with oil, turn the oil to a low heat and put in the crust. Add some butter to the flavor. The color is golden and can be turned over. Keep turning over and finish the pot. Cut it into small pieces with a knife.