Beef tongue cake
Shaped like beef tongue, so get this name, the skin crisp filling is unforgettable, the pretzel flavor of the filling is numb and addictive, the crust layering is excellent, the bite down on the slag, and the pepper filling really has a magic, that is, the more you eat the more fragrant the more addictive, after eating one immediately followed by the next, the feeling of tongue crisp and numb, is the special happiness that the beef tongue cake brings you.
Required documents
*This recipe can make about 22 55g beef tongue cakes
Oil-coated part
Medium gluten powder: 200g
Lard: 60g
Purified water: 100g
Caster sugar: 20 g
Salt: 1 g
Puff pastry part
Low gluten powder: 180g lard: 90g
Salt and pepper filling
Low gluten powder: 200 g
Cooked black sesame seeds: 120g
Salt: 8 g
Peppercorn powder: 8 g
Peanut oil: 100g
Peanut crushed: 40g
Caster sugar: 100 g
Egg yolk: Brush the surface
White sesame seeds: surface decoration
Production steps
1. The oil skin part of the tendon powder, fine sugar, salt, pure water together into the small beauty pot, the time set for 30 seconds, turn the speed knob from 3-6, mix well until you can't see the dry powder;
2. Use the kneading mode again, knead for 4 minutes, then add lard and continue kneading for 4 minutes;
3. After kneading, take it out, put it in a plastic bag, seal it and refrigerate for 30 minutes;
4. Make puff pastry, mix the low gluten powder with lard evenly, put it in a plastic bag and seal it, and refrigerate it for 30 minutes;
5. Make the filling part again, spread the low gluten flour into the baking sheet, put it in the oven at 150 ° C and bake for 10 minutes, bake until fragrant;
6. Cooked black sesame seeds into the small beauty pot, turbo acceleration mode hit for 2 seconds;
7. Then add the roasted low gluten flour, salt, pepper powder, peanut oil, peanut crushed, and fine sugar to the small beauty pot, and beat it for 5 seconds at a speed of 3;
8. Divide the beaten pretzel into 25g/piece, knead and set aside;
9. The oil skin is divided into small balls of 17g /piece, and the puff pastry is divided into small balls of 13g/piece, wrapped in oil skin into the puff pastry and rounded;
10. Roll out with a rolling pin, three folds, then roll out long, three folds, cover the plastic bag and relax for 15 minutes;
11. Loosen the finish, fold the dough in half from the closing side, round it, and pat it flat;
12. Roll out the mouth facing down into a moderately sized circle, wrap in pepper and salt filling, and close the round;
13. Roll out front and back with a rolling pin, smooth side up and put it into a baking dish covered with oil paper;
14. Then brush the surface with egg yolk sprinkled with white sesame seeds, put into the preheated oven, heat 210 ° C, heat 180 ° C, time 20 minutes; (baking time temperature is for reference only, the actual adjustment according to the oven and finished product coloring situation)