Scones are a common flour product that's easy to make, rich in filling and crispy, and it tastes great. There are various types of scones , including sesame scones, pastryscones, Indian flying scones, French crepes and so on.

Although the scones are simple, they still need to master certain skills, so that they can be crisper and taste better. Below are a few techniques.

1. To make the scones crispy but not hard, the key lies in the recipe, followed by the baking temperature. If the temperature is too low and the baking time is too long, the moisture will be lost and it will be too hard.If the baking temperature is too high, the yeast will be difficult to ferment.

2. When kneading the noodles, you need to add cooking oil and knead repeatedly, evenly and for a longer time, and then you can master the temperature and heat when baking.

3. The freshly baked scones have the best taste, and you will smell a strong aroma before you enter the oven, so eat them while they are still hot.

After mastering the above skills, we can try to make scones. As a snack that young people like now, Indian flying cakes have a crispy skin and a sweet taste. They are very suitable for making at home. Next, I will tell you about the homemade Indian flying cakes.

First we need to prepare the required materials.

300g all-purpose flour

50g durian

100g pineapple

100g banana

30g edible oil

1. Mix the flour. We take about 300g of all-purpose flour, add 125g of warm water, and stir with chopsticks while adding water to make the water and flour fully contact. Finally, the flour will become flocculent, and then we will gently knead the flour into a smooth dough.

2. Yeast the dough. Put the mixed noodles in a bowl, cover with plastic wrap, put in the refrigerator, and let it rise for about 30 minutes.

3. Make the dough. We spread a few drops of cooking oil on the cutting board and spread it evenly, put the dough on the cutting board and knead it a few times. After you feel the dough has a certain strength, divide it into 4 small portions and put them in a bowl, then brush a layer of cooking oil on each small ball, continue to cover with plastic wrap, and put it in the refrigerator for 2 hours.

4. Roll out the dough. Take out the dough and use a rolling pin to roll out the dough into thin slices so that the dough is done.

5. Prepare the filling. The filling of naan is simpler than any gourmet filling, no matter what filling, just chop the ingredients.

We recommend the three fillings of durian, pineapple, and banana, because the aroma of these three fillings is more in line with the aroma of the dough, and it tastes better.

6. Pack the filling. Flatten one sheet of dough, spread the chopped filling on top, cover with another sheet of dough, pinch the two sheets together along the edges, and gently roll out with a rolling pin.

7. Pancakes. Add a little cooking oil to a frying pan and heat it on a low heat. When the oil is hot, put the dough in it and fry it slowly on a low heat.

8.Don't rush to flip it. When you smell the fragrance of the flying cake, use a spatula to tilt the corner to see how the frying is going. If the color becomes golden and there is a small amount of paste, you can flip it. After flipping, fry it until golden.

Such a fragrant Indian flying cake is done. After cooling down a little, cut it into small pieces with a kitchen knife and serve it. The golden and home-made Indian flying cake has the taste of a snack bar, and the taste is not bad at all!