在家自制印度抛饼

2024-05-02 12:05:17 724

在家自制印度抛饼
我喜欢吃印度抛饼,也学会了做抛饼,尽管我不会抛转,也是一时半会学不来的,但是用拉拉扯扯的手法,做出来的抛饼同样好吃,同样的酥脆!我会偶尔在家做抛饼,也会在我公司的厨房里做抛饼给同事们品尝,但凡食者无不叫好!别人吃得高兴,咱心里也开心。

Details of ingredients

  • 面粉500克
  • 牛奶100ml
  • 调和油500ml(实耗80ml)
  • 苹果一个(或者香蕉)
  • 熟芝麻少许

Technique

  • 难度中级
  • 工艺
  • 口味果味
  • 时间半小时

Steps to make 在家自制印度抛饼

  • 1.面粉500克加入100毫升鲜奶、150毫升清水,揉成较软的面团,分成5个剂子揉圆,在面团表面抹一层油,放入容器内,包上保鲜膜,进冰箱冷藏30-40分钟。(不能速冻)
  • 2.案板上薄薄地擦一层油,将面团取出一块,放在案板上,在面团上再抹一层油,用手掌压扁向四周撑开,并向各个方向轻轻提起拉开。
  • 3.这是印度人在国内饭店大堂表演“印度抛饼”的情形。像东北二人转里的抛手绢那样,在空中抛转,越抛越大。不会抛也没有关系,直接在案板上向外抻拉,直到最后把饼皮拉得很薄,像纸一样。
  • 4.把饼皮拉得像纸一样薄薄的,就OK了。在上面撒上一层苹果细粒小丁、撒一些白糖、熟芝麻(喜欢吃咸鲜味的可用猪肉末、虾皮、葱花等撒在博饼上)
  • 5.这是面饼折叠的顺序,先将饼皮切四刀,不可切断,将两边各自折叠。
  • 6.再将两边折叠好的往中间折叠,最后把薄薄的单层也往中间折叠上去,成了长方形,就可以入油锅煎炸了。
  • 7.这是另外一种折叠法,先把左右两边向中间折叠好,再将上下两头向中间折叠,折叠成长条形。
  • 8.最后就是这个形状了。
  • 9.锅烧热,放入油,油温达到180-200度,转文火保持温度,将折叠好的抛饼入锅煎炸,两面勤翻动,炸至两面金黄捞出控干油。
  • 10.切成条装盘。特点:酥、脆、松、香、甜!自己在家也能做出同样口味的印度抛饼!
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