Quick breakfast! per person
The flying cake is softened at room temperature, the cucumber and the onion are shredded, and the duck leg meat is torn into a wire for use.
The operation table, rolling pin, hand-applied a small amount of vegetable oil anti-adhesive, can also be used with a small amount of low-gluten flour to prevent sticking. The two flying cakes are overlapped together, and the rolling pin is slightly enlarged, as far as possible.
Cut the smashed flying cake into four portions, and use a knife to cut four knives along the edge. Note that one diagonal line should not be cut.
Fold it over and then fold the other side over. The oven is preheated at 200 degrees and fires up and down for 200 to 15 minutes.
Brush a thin layer of roast duck sauce in the recess and place duck, cucumber, coriander and shallots.
If you want the color to be golden, brush the egg layer on the surface of the layer.