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Egg Baba
The outside is crisp, the inside is soft, and the milk fragrance overflows. I can't stop. Many people here call it old Burmese Baba or Indian flying cake. Through careful observation and many attempts, I finally feel a little presentable. Let's share it with you.
Step 1 . I sifted the flour, but it's OK. Adding a little salt can make the dough more tenacious.
Step 2 . Stir while adding water. In this shape, you don't need to add water, just knead it into a ball.
Step 3 . Although it is not rubbed to a very smooth degree, it is OK to this extent. Close the lid and wake up for ten minutes.
Step 4 . It's time to wake up and continue kneading. Knead it until it looks smooth and tough. You can also beat the dough up and down instead of kneading it.
Step 5 . Cover the kneaded dough with vegetable oil and wake up for two hours. If you want to make several Babas, divide them into small dough and wrap them with oil respectively.
Step 6 . Apply a layer of vegetable oil on the chopping board, and flatten the dough on the chopping board.
Step 7 . Hands stained with oil. Gently sweep and press the dough with your hand.
Step 8 . Pay attention to thin the edges of the face.
Step 9 . One egg, with sugar.
Step 10 . Break up.
Step 11 . After overburning, cool and drain the oil. Try to grease every part of the pot.
Step 12 . Keep the heat low, hold both sides of the dough by hand, and carefully put the dough into the pot.
Step 13 . Pour in egg liquid.
Step 14 . While the skin is not hard, wrap it from around to the middle. I directly pull both sides to the tundish with my hand.
Step 15 . Wrap all four sides.
Step 16 . Pay attention to flanging and do not burn.
Step 17 . Gold on both sides is enough.
Step 18 . Cut into small pieces and plate.
Step 19 . Drizzle with condensed milk.
Step 20 . It's ready to eat. People eat with forks or toothpicks gracefully. Haha, we use our hands!
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