Question 2: How is the dough made when Beijing roast duck is eaten? Spring pancake, a folk food in Beijing, is a kind of thin-baked bread, also known as pancake. Every year on beginning of spring Day, Beijingers eat spring cakes, which are called "biting spring". On the second day of the second month of the lunar calendar, it is the day when the dragon looks up ("On February 2nd, the dragon looks up") as an old saying in China. On this day, Beijingers also want to eat spring cakes, which is called "eating Long Lin". Spring cakes are bigger than pancakes with roast duck, and they are tough (Beijingers call them "strong bones") because they have to roll a lot of dishes to eat. In the past, when eating spring cakes, I paid attention to going to the box shop and calling it "Su Pan" (also called box dish). A box shop is a sauced meat shop, and the store sends people to deliver food to their homes. In the box, the smoked pot belly, pine nut pot belly, oven meat (a kind of roast pork), sauce meat, smoked elbow, sauce elbow, sauce mouth strips, smoked chicken, sauce duck, etc. are packed in frames. When eating, the knife should be changed and cut into filaments, and several kinds of home-cooked dishes (usually fried leek sprouts with shredded pork, spinach with shredded pork, mung bean sprouts cooked with vinegar, vegetarian fried vermicelli, spread eggs, etc.) are served. Seasonings include shredded shallots and yellow sauce with sesame oil (roast duck with sweet noodle sauce). When eating spring cakes, the whole family sit together and put the baked spring cakes in the steamer, taking them with them as they eat, in order to have a hot meal. If you eat spring cakes on February 2, Beijingers also pay attention to taking married girls home.
Spring cakes and spring rolls are snacks eaten on beginning of spring Day. The custom of eating spring cakes originated in the Jin Dynasty and flourished in the Tang Dynasty. In Guanzhong Ji, the Tang people made spring cakes on beginning of spring Day and wrapped them with Artemisia annua, Allium tuberosum and Polygonum hydropiper buds, and presented them to each other to welcome the new year. Du Fu has a poem "Fine lettuce in a spring dish in spring, suddenly remembering when two Beijing plums were in bloom". It has been recorded that the spring cakes made by the court in the Song Dynasty with shepherd's purse in the spring are "cuilu red silk, golden rooster and jade swallow, which are extremely exquisite and each dish is worth ten thousand yuan". Spring cakes in the Song Dynasty were famous for being as thin as cicadas. What we are talking about here is spring rolls stuffed with shepherd's purse.
Spring cakes and spring rolls are symbols of spring in the eyes of the ancients, but there are differences between them. Spring pancake is a pancake baked with flour and eaten with rolled vegetables. Spring rolls are fried with thin-skinned cabbage. According to textual research, spring rolls evolved from spring dishes eaten on the day of beginning of spring in ancient times. There is a saying in the Jin Dynasty that "five spicy dishes are made on New Year's Day", and garlic, garlic, leeks, canola and coriander are used as five spicy vegetables. In the Tang Dynasty, the contents of spring plate changed: radish, spring cake and lettuce; In the Yuan Dynasty, there was a method of using pancakes to roll stuffing and then frying them.
In the season of beginning of spring, spring comes back to the earth, and the green onions have sprouted, which is called "Yangjiaocong". It is tender and fragrant. Eating spring cakes with sweet noodle sauce and rolling Yangjiaocong is called "biting spring". But Beijingers pay more attention to cooking when they eat spring cakes. They want chives, vermicelli and spinach to be shredded and fried, and mixed together, which is called "Hecai" and rolled spring cakes to eat. In addition, there are ways to eat cooked meat such as shredded pork with sauce, shredded chicken and shredded belly, and pay attention to wrapping it up and eating it from beginning to end, which is called "having a head and a tail".
Production method: Spring rolls should be mixed with flour and salt, kneaded into a soft dough, rotated in a hot pan and branded into a thin dough, wrapped with stuffing, and fried into golden yellow. Spring rolls are filled with tender shepherd's purse.
Spring cakes are made by kneading dough with warm water into soft dough, placing it on a chopping board, baking it with a pancake pan, and rolling the fried vegetables. Vegetables generally use bean sprouts, spinach, leeks, plus vermicelli, but also meat.
Spring cakes and spring rolls are snacks with a long history. Beginning of spring eats spring cakes and spring rolls, which is a good wish for "a year's plan lies in spring". So this custom has continued to this day.
Answer supplement
Quanjude and ordinary hotels have it. Some places give away roast duck when they sell it. I am from Beijing. Laomai
Question 3: What's the name of the dish with the noodle bag? Beijing roast duck, thank you.
Question 4: How to make the skin of the roast duck? You mean spring cakes wrapped in Beijing roast duck. It's best to use a pan.
I often do this:
1, 500g flour in a basin, in the middle pit, pour boiling water, and stir well with a flour stick. When the noodles are cold, rub them evenly with your hands, put them in a basin, cover them with a wet cloth and wake up for a while. Don't be too hard.
2. Put the awakened dough on the panel, knead it into long strips and cut it into pills. 3, press the agent flat, brush a layer of cooking oil.
4. Stack the two squashed pills together.
5. Fold them together and roll them into pancakes (two pieces can be rolled into a thin sheet together).
6. Brush a layer of oil in the pan (you can also use a pancake pan), and bake this double-layer pancake with a small fire, often turning it over and baking it on both sides.
7. Pat the baked double-layer cake by hand and divide it into two spring cakes while it is hot.
Cabbage and dip in sauce are good.
Question 5: When eating Beijing roast duck, what is the pancake for rolling duck meat, and the old Beijing chicken roll is also the pancake!
Question 6: How to make the dough of Beijing roast duck? Hello, there are two ways to make the roast duck cake. One way is to dip the dough, add some edible salt and Z-shaped gluten when mixing the dough, and then bake the dough while touching it. There is also a method of rolling cakes, adding some edible salt and soaking multiple sources when mixing noodles.
Question 7: How to make the dough of Beijing roast duck? How much flour and water do you put? How to make dough) The first method-the lazy method.
Add a little salt and vegetable oil to the flour, and the mixture is very thin. When the pan is hot, dip it in gauze and wipe it on the hot pan.
The second approach-the master's approach:
1. Ordinary flour is mixed thinly, add a little salt and vegetable oil, beat hard in one direction, and wake up 1 to 2 hours after it is completely uniform. The process of waking up flour is very important. If you wake up badly, you can't form it. Vegetable oil is added to increase the toughness of flour.
2. Heat the pan (not too hot, just turn on the electric stove to a medium temperature), grab a mass of flour, spread it around the periphery of the pan first, and spread it from the outside to the inside. When the color turns white, it's ripe, and then it's ok to expose it.
The key is to control the temperature well. It's too low to stick to the pot, and it's too hot. Before a circle comes down, the front one is cooked and tilted, and it can't be connected with the back one. The first one may not spread well, just try a few to master the heat. The touts didn't succeed in spreading the first one, and the second Zhang Cai was just so-so.
The third way-the improved version of the master
According to the second method and flour with high gluten flour, you don't have to wake up after mixing, and you can start spreading immediately. The flour has good gluten and is easy to form. This is one of the biggest differences I can feel between high-gluten flour and low-gluten flour, and the cakes in high-gluten flour stalls are more fragrant and taste good.
Question 8: How to make the dough of Beijing roast duck;
Raw material formula Super flour 450g old yeast 50g baking soda 5g clear water 250g lard 30g.
Production method:
1. Flour: Flour, clear water and old yeast are mixed into dough and fermented.
2. Put alkali: add baking soda to the fermented dough, knead it repeatedly, and cover it with wet gauze for about 15 minutes.
3. Molding and ripening: knead the baked dough evenly, knead it into a round strip with a diameter of 3.3 cm, pull it into 50 doses, flatten the doses one by one by hand, brush them with lard, fold them into a semicircle, cross the semicircle with comb teeth and press the round edge into a lotus leaf shape; Put it in a steamer and steam it with boiling water for about 10 minute.
The product features a lotus leaf, which is soft and sweet.
The dough of Beijing roast duck is called: cake cake, spring cake and lotus leaf cake. There are three ways to do it at home: 1. Put the rolled dough into a lightly oiled pan (flat bottom is best) and bake both sides, with no paste as the standard. 2. Grease the rolled dough with thin oil, size it (not too much) and steam it in a steamer 10 minutes. 3. Electric baking, big shopping malls have electric pancake makers. Heat the electric pancake maker, dip it evenly in the mixed batter, and stop less.
Question 9: How can the skin wrapped in Beijing roast duck be heated up to the heat of the pot and vine, just like heating cold steamed bread?
Question 10: How to make the dough of Beijing roast duck? Make the noodles soft, make them into small round pancakes and steam for 5 minutes.