I often do this:
1, 500g flour into a basin, dig a hole in the middle, pour boiling water, and stir evenly 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 push too hard.
2. Put the proofed dough on the panel, knead it into long strips and cut it into balls. 3. flatten the agent and brush a layer of cooking oil.
4. Pile two crushed pills together.
5. Fold them together and roll them into pancakes (two pieces can be rolled into thin slices 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 with your hand and divide it into two spring cakes while it is hot.
Cabbage and dipping sauce are good.
Question 2: How to make the dough of Beijing roast duck? Hello, there are two ways to make roast duck cake. One way is to dip the dough, add some edible salt and Z-shaped gluten to the dough, and then bake the dough while touching it. Another way is to roll noodles, add some edible salt when mixing noodles, and soak them in various sources.
Question 3: How to cover the roast duck with onion? Add eggs, salt, oil and water and stir until the salt dissolves. Slowly add flour and stir. Press with a small spoon when the flour has bumps. Finally, add Y flowers and stir until there is no acne at all. Wake up for a few minutes.
Open medium heat, use a flat-bottomed non-stick pan, pour a little oil, and pour the batter from the middle. The poured batter will spread irregularly around to prove that the batter is too thick, and then add water to the batter.
As soon as the diluted batter falls, it will spread evenly around, and the batter will flow quickly when shaking the pan.
When the surface of the batter changes color and the batter is not moving when shaking the pan, you can turn it over and fry it (it is best to throw it over without burning your hands).
You can turn the pot upside down and cover it, or you can leave it uncovered.
Question 4: How to make the dough of roast duck or where can I buy it and make it myself?
Hot water and noodles, soft and simmer for 30 minutes.
Add water to the steamer, boil it, spread curtains and drawer cloth,
Pull out the appropriate size of the agent, roll out the cake with a thickness of 1-2 mm, and put it in a steamer to cover it.
Roll out the second pancake, put it on top of the first pancake and cover it.
The third and fourth pictures. It's all rolled out and steamed for 5 minutes, and it's fine.
Eat!
If you don't want to make it yourself, just buy dumpling wrappers, roll them thin and steam them.
Question 5: How to make the dough of Beijing roast duck;
Raw material formula Super flour 450g old yeast 50g baking soda 5g water 250g lard 30g.
Production method:
1. milling: mix flour, clear water and old yeast into dough and ferment.
2. Put alkali: add baking soda to the fermented dough and knead it repeatedly, and cover it with wet gauze for about 15 minutes.
3. Molding and curing: knead the baked dough evenly, knead it into a round strip with a diameter of 3.3 cm, draw it into 50 doses, flatten each dose one by one by hand, brush with lard, fold it into a semicircle, pass through the semicircle with comb teeth, and press the round edge into a lotus leaf shape; Put in a steamer and steam with boiling water for about 10 minute.
The product is characterized by lotus leaf, which is soft and sweet.
The dough of Beijing roast duck is called cake, spring cake and lotus leaf cake. There are three methods at home: 1. Put the rolled dough into a lightly oiled pan (flat bottom is best) and bake on 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 minute. 3. electric baking pans, there are electric baking pans in big shopping malls. Heat the electric baking pan, evenly dip it in the mixed batter, and don't stop.
Question 6: How to make the dough of Beijing roast duck? Add eggs, salt, oil and water together until the salt is dissolved, slowly add flour and stir, if the flour has bumps, press with a spoon, and finally add Y flowers and stir until there are no bumps at all. Wake up for a few minutes. Open medium heat, use a flat-bottomed non-stick pan, pour a little oil, and pour the batter from the middle. The poured batter will spread irregularly around to prove that the batter is too thick, and then add water to the batter. As soon as the diluted batter falls, it will spread evenly around, and the batter will flow quickly when shaking the pan. When the surface of the batter changes color and the batter is not moving when shaking the pan, you can turn it over and fry it (it is best to throw it over without burning your hands). You can turn the pot upside down and cover it, or you can leave it uncovered.
Question 7: How to make the dough of oil-free roast duck 1? Put the flour into the basin and bring the water to a boil.
2. pour hot water! Hot water! Hot water! At least 70 degrees above, stirring.
crush up
4. Divide into such a small group and start to stick thin and a little greasy. Sprinkle some powder.
This pole is too thin.
6. You can bake almost ten sticks. I'm afraid it will stick together. It's too hot. Because it is too thin, it will break when baked one by one. So two baked ones will change color on both sides. Just turn it inside out and bake it separately to change color. Small fire or small fire is very soft and delicious. Besides, every side should be oiled when baking. Otherwise it will stick together when heated.
7. Perfect, stir-fry a few vegetable bags and eat them. I recommend fried shrimps and peppers, which are super delicious when wrapped inside. Today, I also cooked potatoes, carrots, meat and green beans, which are much more fragrant than steamed ones.
Question 8: How to make the dough of Beijing roast duck? How much flour and water do you put in? How to make dough) The first method-the lazy method.
Add a little salt and vegetable oil to the flour and the mixture will be very thin. The pot is hot, dip it in gauze and wipe it on the hot pot.
The second method-the master's method:
1. Mix ordinary flour thinly, add a little salt and vegetable oil, and beat hard in one direction until it is completely uniform. 1 to 2 hours. The process of awakening is very important. If you don't wake up well, you can't form it. Vegetable oil is added to increase the toughness of flour.
2. Heat the pot (not too hot, just turn on the electric stove to a medium temperature), grab a mass of flour, spread it around the pot first, and spread it from outside to inside. When the color turns white, it will be cooked, and then it will be ok after exposure.
The key is to control the temperature. It's too low-sticky and too hot. Before the lap came down, the front one was cooked and crooked, and the back one could not be connected. The first one may not spread well, so try a few to master the temperature. Touts first failed to pass, and the second Zhang Cai was just so-so.
The third way-the improved version of the master
According to the second method, mix the flour with high-gluten flour, and you can start laying immediately without waking up. Flour gluten is good and easy to form. This is one of the biggest differences between high-gluten flour and low-gluten flour that I can feel. The cakes in high-gluten flour stalls are more fragrant and taste better.
Question 9: How can the skin wrapped in Beijing roast duck be heated to the heat of pots and vines like cold steamed bread?