First baking - tongue pie(di yi ci hong bei niu she bing )

First baking - tongue pie

Introduction:

"It's not a short time to come to the world of delicious food. I'm watching people publish delicious food. If you see good ones, copy them or collect them. These two days, I suddenly had an idea that I would do something for the gourmet world. Although it's not as good as others, I can communicate with you. The oven moved home in the first few days. I also made a lot of things, biscuits and bread. In my opinion, as a novice Baker, it's easier to make biscuits or Chinese snacks first, and the probability of failure is not high. I used to see people make so many good bread for me. It looks very easy. In fact, it doesn't seem like this. There is no high gluten flour. It's all steamed bread made with ordinary flour. It makes me depressed. I've been busy all afternoon. In fact, some of them have done very well, with a little frustration. It's better to make Chinese dim sum. Flour at home is OK, and butter and other things are not needed. This time, I think it's OK. At least it's a success. I don't know if it tastes good. I haven't eaten it. I don't know the time. I'm afraid it's not ripe, so some of them have been roasted a little too much. However, it gives me little confidence to continue to bake. I believe I can make a good big bread one day. Ha ha. "

Production steps:

Step 1: water and oil skin: take 200g flour, 40g lard, 35g sugar and water to synthesize smooth dough. Here I did not say much water, I did not say, you can slowly add flour according to water absorption. Pastry: 150 grams of flour, 80 grams of oil knead into dough. It may not be easy to knead at the beginning, just absorb the flour slowly. Two kinds of face sleepiness, put well and wake up for half an hour.

Step 2: at this time, we can prepare the flour for filling. Steam 150 grams of flour for half an hour.

Step 3: the steamed flour is caked and rolled with a rolling pin.

Step 4: put the rolled flour into a bowl, add 120 grams of sesame sugar, salt pepper powder and egg white, and stir well with chopsticks.

Step 5: wake up and divide them into 12 small ones, which can be divided according to their own size. Round and relax for 15 minutes.

Step 6: take a small potion of water and oil skin, roll it round and long, and roll it up.

Step 7: make a good paper. Cover with plastic wrap and relax again for 15 minutes. Roll the relaxed roll vertically to yourself and roll it again for 15 minutes.

Step 8: at this time, divide the filling into 12 small balls and put them aside.

Step 9: roll the dough roll and wrap in the stuffing. Close up and squeeze.

Step 10: roll it into the shape of a cow's tongue. I can't roll it well, it's a little round.

Step 11: roll the dough into the baking pan, put the middle layer of the preheated oven on top of and off the fire, 180 degrees for 15 minutes or so.

Step 12: just touch the oven, don't know how to cook, always afraid of not familiar. In the first set, the color was a little too much. In the second set, I had some experience. When I saw that the cakes were bulging, I took them out.

Step 13: some beautiful rolling, stuffing are out, don't laugh.

Step 14: one more

Step 15: it looks ok. For the first time, I'm satisfied

Materials required:

Medium flour: 500g

Lard: 120g

Sesame: 65g

Sugar: 155g

Water: moderate

Egg white: 2

Salt: 10g

Pepper powder: 10g

Note: the dough must be loose in the middle before it is easy to roll. Otherwise, the temperature and time are not dead when it is easy to roll and bake. Adjust according to the thickness of the dough. For novices like me, pay more attention to observe when baking. It should be ripe after coloring. Don't bake it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Di Yi Ci Hong Bei Niu She Bing