Make Dim Sum for Mother on Mother's Day~ Less Oil Version of Pretzel Beef Tongue

Name: Make Dim Sum for Mother on Mother's Day~ Less Oil Version of Pretzel Beef Tongue
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 38g Vegetable oil; 10g Sugar; 25g milk powder; 8g honey; 30g Black sesame; 30g White sesame; 10g salt; 6g pepper; 2 pcs Egg white

by stella dishes

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

It’s coming soon to Mother’s Day~ Thinking of making some delicious snacks for mom and grandmother, please show your respect~ Beef tongue cake is a traditional Beijing snack. I used it when I went to Beijing to play and thought it was very good. I looked for recipes everywhere and prepared to do it. I borrowed the recipe of the kiss war girl, but because the elderly in the family can't eat things with heavy oil, so I changed some, and the amount of oil was reduced a lot. The taste is crispy and a bit crunchy~ The fragrant taste of the salt and pepper filling is really unbelievable~~ but I really think it’s troublesome...I feel that I have reached the pinnacle of culinary skills after finishing this~"

Ingredients

Make Dim Sum for Mother on Mother's Day~ Less Oil Version of Pretzel Beef Tongue

1. Put the water and oil leather materials together

2. Knead into a gluten dough

3. Put the oil leather materials together

4. Knead into a soft dough. Cover the two doughs with a damp cloth or plastic wrap and relax for an hour

5. Weigh the peppercorns and fry them in a water-free and oil-free pan, fry them until fragrant and crisp, then place them in a food processor to crush them, or use a rolling pin

6. 30g each of black and white sesame seeds, stir-fry them in an anhydrous and oil-free pan until fragrant

7. Pour the ingredients of the salt and pepper filling, knead it into a ball, and let it sit for 20 minutes

8. The top is water and oily skin, and the bottom is pastry. Divide into equal parts, the water and oily skin is slightly larger and relax for a quarter of an hour

9. Roll out the water and oil skin on the top into thin slices and wrap the pastry underneath. Close the mouth, the mouth is down, cover with plastic wrap and relax for a quarter of an hour

10. Then roll the loosened agent into a strip, roll it up from top to bottom, and continue to relax for a quarter of an hour

11. After the relaxation is good, pinch the roll from it as shown in the picture, and then pinch the middle like a Bao Yuanxiao to turn it into a funnel-shaped round dough.

12. Wrap stuffing in

13. Close the mouth, turn the mouth side down, and gently roll it into a beef tongue shape with a rolling pin. During the period, the oven is preheated by 180°

14. Brush the baking tray with a thin layer of oil, so that it is easy to take out after baking. Brush the dough with egg liquid, and garnish with black sesame or white sesame. The middle and lower layer, 180 ° bake for 25 minutes

15. Golden yellow color, crispy and crispy ~ sesame fragrant, pepper fragrant, pepper and salt fragrant ~ ~ all gathered on the tip of the tongue.

16. I bake it in two ovens. I first baked three and placed it on the middle layer. The color was too heavy, and the last four were placed on the middle and lower layer, and the color was just right. Each oven has different temperaments, so you can check it at any time according to your own oven conditions The focus is better.

17. Full of salt and pepper fillings, sesame is a very nutritious thing, and has a unique fragrance~ This snack is really nutritious and delicious~ If you eat more sweet snacks, it is a good choice to change to this flavor~