1. Prepare the ingredients.
2. Weigh 150 grams of all-purpose flour, 30 grams of powdered sugar, 40 grams of lard, and 80 grams of warm water into the bread machine.
3. Knead until you can pull out the film and form a dough for later use. This is oily skin dough.
4. Weigh 100 grams of low-gluten flour and 50 grams of lard in a bowl.
5. Just use your hands and form a dough. This is shortbread dough.
6. Put the two kneaded doughs in the fresh-keeping bag and let them relax for 1 hour.
7. Weigh 20 grams of purple sweet potato filling.
8. The two loosened doughs are divided into 10 equal parts and rounded.
9. Take a oily skin dough, roll it into a round piece with a rolling pin, put the shortbread dough in the middle, and then wrap and close it.
10. After everything is wrapped, cover with plastic wrap and relax for 20 minutes.
11. After the relaxation is complete, take a dough and squeeze it, and use a rolling pin to roll it into a tongue shape.
12. Roll up from top to bottom.
13. After all the rolls are finished, cover with plastic wrap and relax for 20 minutes.
14. After relaxing, roll it into a strip again with a rolling pin.
15. It is also rolled up from top to bottom, this time the noodle roll is shorter.
16. After all the rolls are finished, cover with plastic wrap and relax for 20 minutes.
17. Then fold in half and put the two ends in the middle.
18. Use a rolling pin to roll into a round piece, put on the purple potato filling, wrap tightly and close the mouth.
19. Roll into an oval shape.
20. Then use a rolling pin to squeeze it slightly, and roll it into a beef tongue shape.
21. Beat the eggs into egg mixture, brush a layer of egg mixture on the surface of the beef tongue, and then sprinkle with white sesame seeds.
22. Preheat the oven to 180 degrees, the upper and lower heat, the middle level, and bake for 25 minutes.
23. After roasting, take out and let cool, ready to eat.
Tips:The dough must be slack in place, otherwise it won't be easy to roll out.
When the dough is not operated, be sure to cover it with fresh-keeping wax, otherwise the skin will be dry and the dough will break easily when rolling.
You can use butter without lard, but the finished product is not so crisp.
Keep sealed.
