Duck cake is the layer of cake that we usually eat when we eat Beijing roast duck. There are a lot of Shanghai now, but many of them are steamed out, and the taste and color are not good. Let's take a look at how to do it.
Pour boiling water once.
Mix quickly with chopsticks
Then knead by hand, this time should be the temperature that the hand can bear, don’t come hard.
Knead the dough, don't overdo it.
Spreading the heat, this step is critical and easy to ignore, but it determines the taste of the duck cake.
Under the agent, I am 28 grams each
Squash the agent
Half of the agent is coated with cooking oil, which is the oil for cooking at home.
Then stack the unpainted agent over the oiled surface.
Use a rolling pin, thick and thin, 1.5 mm thick, evenly
You can add some oil to the flat bottom, as long as it is a little bit, the size of a dime coin can be added.
First hot pot, then medium heat, put the cake
After a few seconds, I saw a few places in the cake.
Use a chopstick to pick up a little and peek at the color of the opposite side. This color is right.
When this color is used, turn over
When both sides are in this color, the pot is out. The little yellow spot is the most beautiful.
Then the cake was torn open and the one became two. I made 4 pairs of this recipe, which is 8 cakes.
Brush the sweet noodles on the side without the macarons. The sauce can be made by yourself or you can buy it yourself. I will add the sweet noodle sauce later.
Put everything you want to put
Roll up, wow done
When you are mature, you can add oil or not, and you can't eat it on the taste. Add a little oil and the color will look good.