Old Beijing Beef Tongue Cake

Name: Old Beijing Beef Tongue Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Corn oil for oil skin; 100g Flour for oil skin; 10g Sugar for oily skin; 45g Oil skin-water; 90g Flour (for pastry); 45g Corn oil for pastry; 30g Black sesame seeds for filling; 50g Flour (for filling); 5g Salt and pepper for filling; 1 piece Egg white for stuffing; 10g Sugar

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Sesame pepper and black sesame filling. Paired with meringue, it tastes salty, sweet and fragrant, which is a good one.
The authentic one should be made with lard, but because there is one in my family who doesn't eat lard, so I use vegetable oil, which is also very crisp. Try it, you won't be disappointed.
The main ingredient is the dough and the auxiliary ingredient is the stuffing.

Old Beijing Beef Tongue Cake

1. The materials of the oily skin are rubbed together until the surface is smooth. Mix the ingredients for the shortbread.

2. Divide the pastry crust into 16 equal parts

3. The reporter squashed the oily skin, wrapped it in a shortbread, and closed the mouth tight

4. Close the mouth down, cover and relax for 10 minutes

5. Make stuffing. You can fry the flour for filling until the flour is slightly yellow and fragrant.

6. The cooked black sesame seeds are ground into powder with a food processor

7. Add black sesame powder to the fried flour, and then add an egg white, add salt and pepper

8. Mix well to form a dough, and use egg white as a binder is very good

9. The finished stuffing is also divided into 16 portions

10. Close up the mouth of the noodle soup, press flat, roll it into a strip, roll it up, and make it in sequence

11. Roll it out for the second time, roll it up

12. Use your fingers to press down the center of the rolled small agent, and roll the small rolls at both ends to the center

13. Flatten

14. Roll it into a round cake and wrap it in a finished filling

15. Do it all right, close your mouth down

16. Roll it out again, and roll it out into an oval shape

17. Brush the surface with egg wash, sprinkle some sesame seeds

18. Put it in a preheated oven, middle level, 170 degrees, up and down, about 15 minutes

Tips:
The ones that can eat lard are made with lard, which will be more perfect.
Use cooked sesame seeds for the stuffing.
Homemade salt and pepper-1 part of Chinese pepper, 1 part of cumin, sauté, add 1 part of salt, mix well and grind into powder by cooking machine

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