Recipe: Duck meat layer cake

Home Cooking Recipe: Duck meat layer cake

Notes:

Quick breakfast! per person

Ingredients:

Steps:

  1. Home Cooking Recipe: 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 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.

  2. Home Cooking Recipe: 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.

    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.

  3. Home Cooking Recipe: 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.

    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.

  4. Home Cooking Recipe: 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.

    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.

  5. Home Cooking Recipe: Brush a thin layer of roast duck sauce in the recess and place duck, cucumber, coriander and shallots.

    Brush a thin layer of roast duck sauce in the recess and place duck, cucumber, coriander and shallots.

Tips:

If you want the color to be golden, brush the egg layer on the surface of the layer.


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