Super Delicious Beef Tongue Cake
1.
First prepare the ingredients you need and weigh them
2.
Start mixing the water and oil skin, mix the ingredients together, knead evenly, the water and oil skin dough is best to be pulled out of the film, cover with plastic wrap and let stand for 20 minutes
3.
Mix the pastry ingredients, knead evenly to form a dough, cover with plastic wrap, and let stand for 20 minutes
4.
Divide the water, oily skin, shortbread, and salt and pepper fillings into 16 equal parts
5.
All-purpose flour and glutinous rice flour are baked (in the oven at 160 degrees, bake for 6-8 minutes)
Pour corn oil and a little scallion into the pot, squeeze out the scallion oil and let cool. Pour cooked all-gluten flour and cooked glutinous rice flour into the pot. Stir well, sesame and peanuts. Mixed into a dough, set aside
6.
Take a portion of water and oily skin, flatten it into a portion of shortbread, squeeze it tightly and close the mouth
7.
Take one portion and press flat, roll it into a beef tongue shape from the middle to each end, then roll it up from one end, and let the cling film relax for 10 minutes after all is rolled.
8.
Press it again, roll it up, roll it up, cover with plastic wrap and relax for 10 minutes
9.
Take a portion, press the index finger from the middle, fold the two sides inward, press the flat and roll into an oval piece and pack the salt and pepper filling, pinch the mouth tightly, and arrange it into a long strip.
10.
Put it into the oven covered with greased paper, brush with a layer of egg yolk or use a pigment seal
11.
Preheat the oven 170 degrees in advance, and bake for about 35 minutes in the middle of the mountain fire, observe the coloring on the way, and cover the tin foil in time
Tips:
During the production process, the dough should be covered with plastic wrap to avoid water loss;
Adjust the baking temperature and time appropriately according to your own oven situation;
