The old Beijing crispy roast duck is how to do?

The characteristic of this crispy roast duck is that the roasted duck skin is thin and crispy, the main thing is that after the roasted skin is basically out of the duck meat, I basically did this.

Additionally in the roll of duck cake I did a little innovation, because this roll of duck cake we do not sell here, and I do not want to use the spring pancake to roll, so in the spring pancake on the basis of the method of steaming, feel very good.

And the sauce, if the supermarket has a special duck sweet sauce, you can use it directly, if not, then please buy the sweet sauce on the street to roll and eat. If you don't like the taste of it, you can put a little oil in the pan, add the sweet sauce, and stir in the sugar and salt.

Practice;

1, half of the duck 600 grams, with boiling water, this is the key to crispy skin. Can not be less

2. evenly smeared with honey

3, dry overnight

4, before baking and then brushed with honey

5, the oven at 200 degrees for 40 minutes, on the baking sheet, below the baking sheet to catch the oil

6. rolled roast duck cake, with about 240 grams of flour with 160 grams of warm water into a dough

7, made into a small Dosage, each small dosage rolled round, brush the top with oil, and then put a piece of rolled round crust, and so on (you can see the way I do spring pancakes) in the steamer on the steamer for 10 minutes

8, after steaming, take out a piece of a piece of the tear can be