Beef Tongue Cake
1.
Weigh the ingredients for the filling: 150 grams of flour, 65 grams of cooked sesame seeds, 120 grams of sugar, 10 grams of salt, 10 grams of pepper powder, and 2 egg whites.
2.
Put the flour in a steamer and steam for 20 minutes on high heat.
3.
Then put it on the table and roll it to pieces.
4.
Mix cooked sesame seeds + sugar + salt + pepper powder and mix well.
5.
Mix with the rolled white flour and mix well.
6.
Dig a small hole in the flour with the mixed flour and pour 2 egg whites.
7.
Knead into a uniform dough, knead into a long strip and let stand for 1 hour.
8.
Divide into 16 equal fillings. spare.
9.
Weigh the ingredients for the dough: 350g flour, 40ml sesame oil, 80ml sunflower oil, 35g sugar, 120ml water. Mix sesame oil and sunflower oil, mix well and set aside.
10.
Make water and oily skin: 200 grams of flour + 40ml of mixed oil + 35 grams of sugar + 120ml of water, mix it to form a dough without dry powder, and let it stand for 30 minutes. (Do not pour 120ml of water all at once. The water absorption of flour is not the same, at least 110ml of water is required)
11.
Pastry (oil skin) flour 150g + mixed oil 80ml, mix well.
12.
Using two pieces of plastic wrap, place the shortbread in the middle of the plastic wrap.
13.
Dry rectangular.
14.
The dried oily skin after standing still becomes a rectangular noodle one size larger than the shortbread.
15.
Place the shortbread in the middle of the water and oil skin.
16.
Wrap the ghee and pack it tightly.
17.
Place the seam down and let it stand for 10 minutes.
18.
Roll out long slices. Cut in the middle.
19.
The top piece is rolled up from bottom to top; the bottom piece is rolled up from top to bottom. Roll it up and cut it into 16 noodles with a knife (as evenly as possible)
20.
Take a doughnut and press it in the middle. The mouths on both sides receive the middle.
21.
Rub round. Do it one by one. Let stand for 10 minutes.
22.
Take a piece of dough, gently roll it into a round piece, put on the filling, slowly tighten the mouth with the tiger's mouth, and knead it into a circle. Do it one by one.
23.
Use a rolling pin to roll into an oval shape (bull tongue shape)
24.
Put it in the baking tray.
25.
Preheat the oven to 200 degrees, the upper and lower heat, the middle level, bake for 15 minutes.
26.
The grilled beef tongue cake should be handled gently, and the outer skin is thinner than paper.
27.
Crisp dregs. Especially delicious.
28.
Finished picture.
Tips:
No lard is used in this crispy, it uses a mixture of sesame oil and sunflower oil, which is also very delicious. The sesame oil is also very particular about making crisp.
