Beef tongue cake

Beef tongue cake

Introduction:

"Dad likes niushebing best. It's sweet but salty. Just in time for the long vacation, I'll make some for him. "

Production steps:

Step 1: make the filling first. Put the flour into the pot and cook it until it is yellowish.

Step 2: put the pepper into the pot, stir fry the fragrance, cool and grind into pepper powder.

Step 3: put black sesame, white sesame, oil, egg white, sugar and pepper powder into the container and stir well.

Step 4: roll the fried flour with a rolling pin, sift out the particles, and add them to the previously mixed stuffing.

Step 5: stir the stuffing evenly and wrap it with safety film for storage.

Step 6: add 60g salad oil into flour, knead it into dough, and wrap it with plastic wrap. Let it stand for 30 minutes.

Step 7: mix the powdered sugar and flour, add salad oil and mix well. Finally, add 60g water and oily dough, wrap it in plastic wrap and let it stand for 30 minutes.

Step 8: divide the pastry and water oil skin into 8 equal parts to make a small dose.

Step 9: take a portion of water, flatten the oil skin and wrap the pastry in.

Step 10: put the package mouth down.

Step 11: rolling out the long strip

Step 12: roll up the rolled dough from one end and let it stand for 15 minutes mouth down.

Step 13: roll the relaxed dough into long strips again.

Step 14: roll up and let stand for 15 minutes with mouth down.

Step 15: take a piece of loose dough, fold it in the middle, press it into pieces, and dry it into a round dough

Step 16: put in the salt and pepper stuffing.

Step 17: close the mouth, pinch it tightly, roll it down into a tongue shape.

Step 18: spread oil paper on the baking tray, brush with egg liquid, and sprinkle with sesame seeds.

Step 19: preheat the oven 160 degrees, heat up and down, bake in the middle for 25 minutes.

Materials required:

Pepper and salt stuffing: right amount

Flour: 100g

Zanthoxylum bungeanum: 5g

Sugar: 50g

Cooked black sesame: 20g

Cooked white sesame: 20g

Egg white: 1

Salad oil: 45g

Water oil skin: appropriate amount

Medium gluten flour: 120g

Sugar powder: 30g

Water: 60g

Pastry: moderate

Precautions: 1. The dough should be rubbed until the dough is glutened and the surface is smooth, so as to hold the pastry; 2. When relaxing the dough, cover it with plastic film to avoid surface drying; 3. The dough should be fully relaxed; 4. Pepper powder can be used instead of pepper, but it needs to be fried in advance; 5. The oven temperature and baking time can be adjusted according to the situation of your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet