#aca Fourth Session Baking Contest# Making Pornographic Beijing Black Sesame Pretzel Beef Tongue Cake
1.
Prepare the ingredients: Do you see it? Don't be too troublesome. I prepared the oily crust, shortbread, and sesame pepper and salt filling separately. If there is a fish that slipped through the net, it must be clear at a glance.
2.
Make the filling first: sauté each portion of Chinese pepper and fennel until fragrant until slightly yellow, put them into a food processor and mix them with powder and salt to form salt and pepper; (my ratio is 1:1:1, and you can leave it if you make too much. It can be used to make five-spice pie, dumplings, etc.).
3.
The flour in the filling is sautéed until fragrant until slightly yellow;
4.
Stir-fry black sesame seeds into powder with a food processor;
5.
Put the above stuffing ingredients into a container and stir evenly, add two egg greens (the remaining egg yolk is reserved for surface decoration), stir into a lump with chopsticks, and knead it into 12 small balls by hand;
6.
To make oily skin: mix flour and sugar, add lard and knead it by hand to form a grit shape, then gradually add water to make a smooth dough. It is best to pull out the fascia, cover with plastic wrap and relax for half an hour for later use;
7.
Make shortbread; add lard into the flour and make a dough with your hands;
8.
Divide the oily skin and shortbread into 12 small balls (the oily skin weighs approximately 30 grams each, and the shortbread weighs 22 grams);
9.
Press the oily skin into the shortbread, close up and squeeze it tightly, so that you can wrap 12 in turn; (when you pack the shortbread, use the tiger's mouth of your right hand to squeeze the oily skin upwards, and the thumb of your left hand to press the shortening side down. It's much easier to pack together)
10.
Press it again, roll it into a long piece, roll it up and down into a roll, and complete each one in turn;
11.
Press the small roll and roll it into a long piece, roll it up from top to bottom, and wrap each one in turn;
12.
Press in the middle with your hand and press it into small round slices resembling dumpling skins;
13.
Pack people with salt, pepper and sesame filling, close the mouth down, and complete 12 in turn;
14.
Roll into an oval-shaped batter, complete 12 in turn, and arrange them into the baking tray;
15.
Brush a layer of egg liquid on the surface, and then apply a layer of egg liquid and sprinkle sesame seeds on the surface after a little drying;
16.
Put it in the middle level of the preheated 175 degree oven, and heat up and down for 15 to 20 minutes;
17.
The finished product drawing
18.
Finished picture
19.
Finished picture
20.
Finished picture
Tips:
I don’t want to be overwhelmed with the temper of the oven. I just want to say that the sesame seeds in the salt and pepper filling are better pure and viscous as they are fried by themselves. You only need the green egg as a thickener, and the egg is bigger so that the amount of egg white can be used. More, you can make a ball without any oil. Also, whether it is oily skin, shortbread or sesame filling, after kneading into a dough, each one must be covered with plastic wrap to prevent the epidermis from drying out. It is common sense that liquid must be reserved for making oil skin and oil pastry. Just like a good oil skin must be a soft earlobe, the softness of the oil pastry and oil skin must match.
