Indian flying pancakes (banana filling)
I really like to eat Indian flying cakes, and watch the performance of the flying cake master, cut a small ball of noodles, roll it twice, and the hand will quickly rotate the dough, a twist of the waist, the dough is on the top of the head, flying thinner than paper, wrapped in bananas, durian, pineapple and other fillings, folded a few times, you can fry it crispy and fragrant, bite it while it is hot, the crust is crispy, and the sweet filling is overflowing, not to mention how delicious it is~ Although we can’t shake the crust like the flying cake master performs, it is completely operable to make it at home~ Today I will share with you the Indian flying pancakes stuffed with bananas, which are very good for breakfast or afternoon tea~
Indian flying cake recipe
Step 1
1⃣ Mix medium flour and high flour (put high powder to properly improve its tendon, if not, put all medium flour) 2⃣ Add warm water (about 40 degrees) 3⃣ Stir with chopsticks to form a flocculent shape 4⃣ Then knead the smooth dough with your hands
Step 2
1⃣ Divide the small dose into 4 parts equally (the size of the small dose depends on the size of your pan, if the pan is small, the small dose should be smaller, I use 26cm, 4 servings is just right) 2⃣ Brush oil on a small dose~ 3⃣ Then cover it with plastic wrap and put it in the refrigerator for 2 hours (the chilled dough will be better when it wakes up.) I kneaded it the night before and got up the next morning to make it)
Step 3
Spread a few drops of cooking oil on the panel, roll out the small dose with a rolling pin, roll it out as thin as possible, roll it into a thin slice, it doesn’t matter whether it is round or square, anyway, the thinner the better
Step 4
After the first piece of dough is rolled out, start cutting bananas, if peeled and left for a long time, they will oxidize. This is the first method of filling: slice the banana and place it in the middle of the dough, if there are more bananas, you can arrange them densely, or stack them in two layers
Step 5
Fold and seal the mouth on all sides, and if you think the bottom of the dough is thick after folding, you can pull out the excess dough and don’t want it, and you can use a scraper when lifting
Step 6
Brush a small amount of oil into the pot, turn on low heat, and when the pan is hot, put the banana cakes into a non-stick pan and slowly fry both sides until golden brown
Step 7
Here’s another stuffing method: 1⃣ Peel the banana and put it in a bowl and mash it with a spatula, but not too rotten, it will be better with grainy 2⃣ Add condensed milk 3⃣ Stir well 4⃣ Place the filling in the middle of the crust
Step 8
Fold on all sides and fry as in step 6
Step 9
Cut into pieces while hot
Step 10
The picture above is made of bananas cut into pieces, and the picture below is made by mashing bananas with condensed milk Eat it, take a bite, the crust is crispy, and the sweet filling overflows, wow, not to mention how tempting it is
Cooking tips for Indian flying pancakes
1. Pay attention to the ratio of gouache, Indian flying cakes are not difficult for us to make ourselves at home~ 2. 4 large bananas are fine, if you buy a medium one like the one I bought, 6 are enough~ 3. I gave 2 methods for banana filling, banana slicing is not difficult, I personally think that mashing bananas with condensed milk will taste better, but the difficulty of this method has increased, because the filling becomes a little wet after adding condensed milk, especially when it is folded and lifted, it has to be done with the help of a scraper~ 4. You can roll out the first piece of dough before starting to make bananas, fry one piece and then roll out the second piece, roll out the cakes in turn~