氣炸片皮鴨食譜 Peking duck Recipe

Name: 氣炸片皮鴨食譜 Peking duck Recipe
Yield: 3-4人
Ingredients: Ingredients:; 1隻 冷藏鴨 Frozen duck; 4湯匙 白醋 White vinegar; 1湯匙 蜜糖 Honey; 1 包 春卷皮 Spring roll wrappers; 1條 青瓜Cucumber; 適量 海鮮醬 Hoisin sauce; 適量 京蔥Scallion; 適量 銀絲卷 Silver wire roll; 8 塊Portion Pancakes for Peking Duck; 200克 中筋麵粉 All-purpose flour; 150毫升 熱水 (約80度) Hot water; 30-35毫升 室溫水 Room temperature water; 少許 鹽 Salt; 少許 芝麻油 Sesame oil

2021 年 03 月 25 日發佈列印

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片皮鴨雖然係北京名物，係香港一樣咁紅，唔同酒樓都可以搵到佢嘅身影。如果屋企有氣炸鍋就挑戰下整片皮鴨啦！自己氣炸一樣可以炸到脆皮鴨。

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食材（3-4人） 1小時內

- 材料
- Ingredients:
- 冷藏鴨 Frozen duck 1隻
- 白醋 White vinegar 4湯匙
- 蜜糖 Honey 1湯匙
- 春卷皮 Spring roll wrappers 1 包
- 青瓜Cucumber 1條
- 海鮮醬 Hoisin sauce 適量
- 京蔥Scallion 適量
- 銀絲卷 Silver wire roll 適量
- 片皮鴨餅皮
- Pancakes for Peking Duck 8 塊Portion
- 中筋麵粉 All-purpose flour 200克
- 熱水 (約80度) Hot water 150毫升
- 室溫水 Room temperature water 30-35毫升
- 鹽 Salt 少許
- 芝麻油 Sesame oil 少許

1鴨洗淨抹乾，去毛，切走鴨頸，鴨腳和鴨屁股 Wash and dry the duck, and shave duck skin ,Cut away the neck, feet and tail
2下方準備一煲滾水，用滾水淋在全隻鴨上 A pot of boiling water, pour boiling water over the whole duck
3白醋加熱至微暖，與一湯匙蜜糖混合 Warm up white vinegar, mix with honey
4將混合好的白醋蜜糖塗遍全隻鴨，掛起鴨，並風乾最少6小時 Smear the honey vinegar all over the duck,Hang up the duck, let it air dry for 6 hours
5180度氣炸25分鐘，把鴨翻轉，150度再氣炸20分鐘 180°C for 25 minutes,Flip the duck,Air fry at 150°C for 20 minutes
6放涼後，把鴨皮片出來，片皮鴨餅皮 pancakes for Peking Duck,Let the duck cools down, thinly slice the skin
7片皮鴨餅皮：麵粉加入鹽，把熱水澆在麵粉中，快速地用筷子拌勻，成一鬆散麵團。 Pancakes for Peking Duck：Mix the flour and salt,Pour the hot water evenly into the flour,Use chopsticks to stir quickly until it become a diffuse dough
8逐少加入凍水搓勻，搓成表面光滑，不黏手的麵團 Then add the room temperature water gradually,Keep kneading the dough until it becomes a smooth and non-stick dough
9置麵團於一抹油的盤中，用濕布蓋好，靜置20分鐘。 Brush some oil into the mixing bowl and place the dough into the bowl,Use a plastic wrap to cover the bowl and rest for 20 minutes
10灑少許麵粉在乾淨工作台上，把麵團滾成長條切割8等份，每份滾圓，用手輕壓扁，掃上少許麻油。 Sieve some flour on the clean working table,Roll the dough into a long string cut into 8 portions.Roll each dough into a round shape, use your hand to press the dough, then brush some sesame oil on the surfac
11有問題！！！！！！把兩片塗了麻油的一面對著，疊在一起，然後用擀麵棍壓成圓餅，直徑約15cm。重複此步，完成所有麵團。 Stick 2 dough together (with the surface which brushed with sesame oil)and roll into a 15cm diameter circle by a rolling pin. Repeat the step until finish all the dough.
12有問題！！！！燒熱易潔平底鑊，塗少許油。用小火把一份圓餅（即兩塊）的兩面煎至微黃。 Preheat the nonstick pan, brush some oil. Using small heat to panfry the pancake until golden brown colour.
13分開兩塊麵餅再煎另一面至微黃色。即成。 Remove the pancake into 2 pieces then continue to panfry the other side of the pancake.
14青瓜，京蔥切條，配上鴨皮片，青瓜，京蔥，和海鮮醬，捲成圓筒形，趁熱享用。 Cut cucumber and scallion,Serve with duck skin and meat, cucumbers slice, scallion slice and seafood sauce. Roll the pancake into a cylinder and serve hot.
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