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How do you make Beijing Roast Duck?

Roasting: after the duck enters the oven, first roast the right back side of the duck, that is, the knife edge side, so that the hot air first enters the chamber from the knife edge and boils the water.

Roast the duck at about 170 degrees for 40-50 minutes, then roast for another 40-50 minutes, and then evaluate the next baking time. Observe the coloring of duck skin, if it is too fast, you can cover it with aluminum foil to avoid scorching off the meat before it is cooked. b. The roast duck is roasted and taken out, and you can prepare to slice the duck.

Roasting: first plug the duck's anus, pour boiling water through the neck knife edge, called filling soup, and then hit the color again, and then enter the oven. Jujube wood is the best wood for Beijing roast duck, followed by peach, apricot and pear wood.

How to make the crust of authentic roast duck

First of all, prepare the flour and boiling water, the water below 70 degrees is no problem, in addition, each brand of flour draught is different, need to adjust. Then slowly pour the boiling water into the flour and stir it into a cotton floss. Then knead the flour into a ball, the kneaded dough is very soft and non-sticky.

Put a dumpling skin on the cutting board and apply evenly to the dumpling skin with a brush dipped in a little oil (olive oil is healthier). One skin after another folded, each evenly painted with a thin layer of oil, ten pieces of a stack.

Roast duck crust is made as follows: ingredients: flour, water, salt, cooking oil. Put 200g dry flour into the bowl. Draw a line in the middle of the flour, add 50ml boiled water and a little salt on one side, stir into flocs, add 50ml cold water on the other side, stir into flocs, and finally stir together.

Prepare a small basin and put in the flour. Knock into the eggs. Add a little salt and white pepper. Add 400g of water first. Mix gently. Then add about 100g of water. Mix well. Leave the plastic film seal for half an hour. Then add a little vegetable oil and mix well.

Roll the front and back sides alternately and roll into a large pancake crust. When all is done, stack each pile of crust on top of each other and steam it in the pan. Pay attention to greasing between the pile and pile. Steam for another 12 minutes after boiling. After cooling slightly, tear it off one by one, roll with roast duck, green onion leaves, shredded cucumber, and coat with sweet noodle sauce.

How are duck cakes made?

After seeing the blooming flowers, bake the other side in turn. The roast duck cake is ready. After leaving it cool for a while, it was opened from the middle and became two.

Ingredients: 190g flour, 50g boiled water, 50g cold water, proper amount of edible oil. Put the flour into the chef's machine, scald the flour with boiling water, then add a little bit of cold water and stir at a low speed. After forming a ball, turn to the medium and high speed, stir into a smooth dough, cover with plastic wrap and wake up for about 20 minutes.

Add the right amount of salt to the auxiliary oil and put the oil into the flour. Salt. Mix well with 70 degrees water. Wake up with dough for 20 minutes. Twist it into long strips. Give it a dose. Press flat. Brush it with oil. Spread the noodles thin and wipe evenly with your hands. Brush it with another layer of oil. One and two are mutually linked.

Until the size is the same as or a little bigger than the duck skin we eat in the restaurant, no matter how big it is, it will be too thin. of course, if you pursue perfection, it depends on your personal preference. I believe you can definitely be the thinnest in the world! Then steam it in the pan. Put the drawer cloth on the drawer, and put the rolled cake directly on the drawer cloth.

Preparation materials: flour 1500g, boiled water 600ml, a little oil production steps: boiling water slowly add to the flour while stirring clockwise, can not caking. Then rub it into a ball on the table and add some dry flour at the same time. It is not easy to touch your hands and wake up for ten minutes. Cut it into strips with a knife.

Make cakes: make the kneaded noodles into 20 dough preparations and roll them into cakes 2mm thick; brush the 10 cakes one by one with oil, and stack the other 10 cakes with the oiled ones (that is, one with oil and one without oil) and roll into pancakes.

The practice of stewed meat rolls

1, the production method: the above materials are packed in the package, 20 jin of water is added to the pot, put into the package, maltose, chicken powder, monosodium glutamate, cooking wine, soy sauce, oil-consuming fire, boil out the fragrance, and then add beef, duck and other meat stew for 40 minutes and simmer for an hour.

2. Roll the dough into a very thin piece. Add a little oil to the pan, then heat it over low heat and put the crust in. Turn over until both sides are colored. 1 make the crust and roll it into a stewed meat roll.

3. How to make the crust of a stewed meat roll with flour and boiling water and mix it into a willow floc. Add appropriate amount of cold water to synthesize the dough, then add corn oil, knead to form a smooth dough, and wake up for half an hour. Divide it into two portions, flatten it separately, and brush one side with thin oil. Stick the other piece on the brush surface and roll it thin, about 2MM.

4. use half boiled water and half cold water and noodles. The heat and time of the pancakes are very important. The pancakes can't be cooked for long. The dough made in this way is soft and chewy. The following is the method of noodle crust with gravy rolls. Materials: 80 grams of flour, appropriate amount of cold water, 40 grams of boiled water, 5 grams of peanut oil, pour the flour into the basin, add boiling water, mix into willow floc.