Beef Tongue Cake

Beef Tongue Cake

1. The raw materials are ready.

2. Make the filling first, and fry in 200g flour over medium-low heat.

3. Put the ingredients used in the filling together and form a dough, wrap it in plastic wrap, and let it stand.

4. To make pastry, the ingredients used in pastry are combined into dough.

5. Water and oily skin production: flour, icing sugar, oil, water and dough into dough.

6. Make up the three doughs, wrap them in plastic wrap and set aside.

7. Divide the water, oily skin and shortbread into 24 parts.

8. Wrap the shortbread in water and oily skin.

9. Roll into a beef tongue shape.

10. Roll up.

11. After wrapping and rolling, cover with plastic wrap and let it stand for a while.

12. The filling is also divided into 24 portions.

13. The rested skin is rolled into a beef tongue shape, and the two ends are concentrated as shown in the figure.

14. Roll the skin bag fillings.

15. Wrap it and roll it into a beef tongue shape.

16. Place the baking tray.

17. Spread the egg yolk liquid and sprinkle with white sesame seeds.

18. Preheat the oven to 180 degrees and bake for 25 minutes.

19. Out of the oven; 45 grams of each beef tongue cake.

20. It's salty and sweet, and the taste of childhood is found again!

Tips:

The oven time can be set according to your own oven observation; it's so delicious.