It's spicy and crispy, more enjoyable than egg yolk puff pastry.
By Finding Mimi 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Water oil skin material is as follows
Medium gluten flour 100 g
Lard 30 g
Water 45 g
Powdered sugar 10 g
The puff pastry material is as follows
Top roasted low gluten powder 60 g
The filling is as follows
Pork floss 130 g
Spicy peanuts 15 g
1 scoop of paprika
Chili sauce 30 g
Mayonnaise 80 g
<h2>Practice steps</h2>
1: Knead the water and oil skin material into a smooth dough and relax for 1 hour.
2: Mix the puff pastry ingredients evenly and set aside.
3: Divide the water and oil skin and puff pastry into 10 parts.
4: Mix the meat floss, crushed peanuts, chili sauce, paprika and mayonnaise and divide into 10 parts.
5: Wrap the oil dough in turn and pinch tightly.
6: Roll out the dough into the shape of a beef tongue, roll up and relax for 10 minutes.
7: Roll out again and roll up, relax for 10 minutes.
8: Before rolling out the dough into a circle, add the filling and pinch tightly to close the mouth.
9. Close the mouth downwards, press into a cake shape, and cut two openings on the surface.
10: Brush with egg mixture, sprinkle white sesame seeds, put into the preheated oven, heat up and down at 180 degrees, bake for about 28 minutes.
11. Let it dry and let it cold before eating.
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