Delicious tongue cake(mei wei niu she bing )

Delicious tongue cake

Introduction:

"It's not the first time I've made this oxtongue cake. I've learned a lot of recipes. After practice, I think this recipe is better. It's crispy and soft, so that my family can eat their own snacks. Although they are tired, they are also happy."

Production steps:

Step 1: smash the peanuts and sesame seeds with the cooking machine, mix them with lard, sugar and cooked flour (put the raw flour in a bowl, cover it with plastic wrap, steam over high heat for 20 minutes, and then sift). Put salt, pepper powder (cooked) and egg white into the pot.

Step 2: mix sesame paste with sesame oil, and knead the stuffing into a ball according to the dry and wet conditions.

Step 3: knead the pasta and pasta into two dough respectively, pack them for moisturizing, refrigerate them for 30-60 minutes, then take them out, divide them into 30 parts, roll one part of the pasta into skin, and make one part of the pasta as stuffing.

Step 4: pack it into a ball, flatten it and roll it into a long piece.

Step 5: roll up from one end, roll up the long roll, wrap it and keep wet for 30 minutes, then take it out and continue to flatten it, roll up the long roll, keep wet for 30 minutes.

Step 6: divide the filling into 30 parts, flatten one part of the dough roll and roll it into a large sheet, and press the filling into a rectangle.

Step 7: wrap the stuffing gently with the skin.

Step 8: wrap the cake and put it in the baking tray.

Step 9: preheat the oven at 160 ℃ for 5 minutes, brush the cake skin with egg yolk liquid, put it in the oven, take it out after 10 minutes, brush the egg yolk liquid upside down, continue to bake for 10 minutes, turn it upside down and continue to bake for 5-10 minutes, and pay attention to the coloring during the process.

Materials required:

Leather (low gluten powder): 200g

Leather noodle (lard): 60g

Flour (powdered sugar): 20g

Leather (milk powder): 15g

Leather (water): 95g

Pastry (low gluten powder): 200g

Pastry (lard): 100g

Egg yolk: right amount

Filling (sugar): 100g

Filling (black sesame and white sesame): 80g

Filling (cooked flour): 100g

Filling (peanut): 40g

Filling (salt): 5g

Filling (pepper noodles): 5g

Filling (egg white): 1

Filling (sesame oil): right amount

Note: how many portions of dough can be divided, according to personal preferences, this ingredient can be made 15-30, the smaller the more tired the more refined, you are free! When making stuffing, I think it's better to roll it into a large bag than to make it into a bun and then reshape it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mei Wei Niu She Bing