Pretzel Beef Tongue

Name: Pretzel Beef Tongue
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g All-purpose flour (water and oily skin); 40g Lard (water oil skin); 15g Icing sugar (water oily skin); 20g Whole egg liquid (water oily skin); 30g Hot water (water oil leather); 100g Low-gluten flour (puff pastry); 50g Lard (puff pastry); 50g Flour (salt and pepper stuffing); 15g Black sesame (salt and pepper stuffing); 4g Pepper powder (salt and pepper stuffing); 3g Salt (salt and pepper stuffing); 20g Icing sugar (salt and pepper stuffing); 20g Vegetable oil (salt and pepper stuffing); a little Egg liquid (surface decoration); a little Sesame (surface decoration)

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Most young people love fancy Western-style dim sum and desserts, but the generations like us born in the 70s and 80s and our parents prefer the simple but delicious traditional Chinese dim sum. Take the more famous Beijing Daoxiang Village, the sweet and salty salt and pepper beef tongue cake is suitable for young and old, and the sales can rank in the top three. Not only people in the north like this taste, but as a gift to friends in the south, they also call it delicious, which can be regarded as a classic that unifies the dispute between the north and the south.

Beef tongue pie, as the name suggests, is named after its long and round shape of beef tongue. It is crispy on the outside, rustling and scumming after a bite, the filling is soft, sweet with a hint of salty, and has the fragrance of pepper and sesame. It is not as sweet as Western-style dim sum.

Today I will tell you how to make pretzel beef tongue at home. There is no oven at home, and it can be cooked in a pan. Let’s take a look at the method. The indicated amount is 40 grams of water and oil skin, 25 grams of shortbread, and 20 grams of pretzel filling, which can make 6 palm-length beef tongue cakes.

Pretzel Beef Tongue

1. First prepare the various materials for making water oil leather.

2. Mix all-purpose flour, solidified lard, and powdered sugar together, pour in hot water successively to form a smooth dough, cover with plastic wrap and set aside the noodles.

3. Then prepare the ingredients for the shortbread.

4. Mix the low-gluten flour and solidified lard into a dough, cover and set aside the noodles.
Tips: Low-gluten flour is not easy to become gluten, and it is easier to roll out the pastry wrapped in water and oily skin.

5. Next, make the salt and pepper filling: prepare various ingredients.

6. Pour the flour into a clean non-stick pan, stir-fry on low heat until the flour is fragrant, slightly yellowed, and served.

7. Stir well with sesame seeds, pepper powder, icing sugar, salt, and chopped cooked peanuts. Pour in vegetable oil and mix well to form a dough.

8. Cover and set aside for later use, and the pepper and salt filling is ready.
Tips: The saltiness of the finished product is moderate, and those with light taste can reduce 1 gram of salt, that is, use 2 grams of salt.

9. Then open the crust: Divide the water and oily crust and the shortbread into 6 equal parts, about 40 grams each for the water and oily crust, and about 25g each for the shortbread.

10. Press the water and oily skin in the palm of your hand to form a round cake with a thick middle and thin sides, and wrap the pastry stuffing inside. Rotate like a bun and pinch the seal tightly.

11. Gently roll into a cylindrical shape, roll out a long sheet and roll it up.

12. Then cover the fresh-keeping film and let it rest for about 10 minutes.
Tips: Pay attention to the uniform force when rolling, don't let the pastry squeeze the water and oily skin, otherwise the pastry will not be mixed.

13. Flatten the noodle rolls, roll out the long slices repeatedly, and roll them up.

14. Cover the noodles with plastic wrap for 10 minutes. The outer skin is ready to open and crisp.

15. Encrusting: Squeeze both ends of the rolled dough toward the middle.

16. Press flat and roll out into thick slices, and put the salt and pepper stuffing into 20g small balls and wrap them in the middle.

17. Pinch the seal tightly and knead it into a strip.

18. Gently roll it into a beef tongue shape.

19. Baking: Set the oven to 180 degrees up and down, and preheat for 10 minutes. Brush a little egg yolk on the surface of the beef tongue cake, sprinkle a little sesame seeds, put it in the middle of the oven, and bake for about 18 minutes.

If you don't have an oven, you can put the beef tongue pie in a flat-bottomed non-stick pan, turn on a low heat, and turn it over until it is browned on both sides. Don't put the egg liquid and sesame seeds on the surface.

20. After baking, take it out and let it cool.

Tips:
1. The prepared pretzel beef tongue should be thoroughly cooled and stored in a sealed bag at room temperature. Generally, it can be stored for a week. But if you make 6 at a time, it will be eaten up quickly.
2. If there is no lard, use the same amount of unsalted butter instead.