Pretzel and salted tongue pie (ultra detailed illustration)(jiao yan niu she bing chao xiang xi tu jie )

Pretzel and salted tongue pie (ultra detailed illustration)

Introduction:

"I always like to eat niushebing, and I like its salty and sweet taste. But they are sold outside, some are delicious, some are ordinary, not the taste I want. I wanted to make it by myself a long time ago. Today it's finally made. It tastes very good and I'm very satisfied. Let's share it with you. "

Production steps:

Step 1: first, weigh all the materials of the oil skin, pour them into a basin, stir them into a ball with chopsticks, and then knead them well with hands. Because the weather in Beijing is very dry, the pastry was too hard to roll when we finished the final filling last time, so I put a little more water this time. The dough doesn't look smooth, but it doesn't affect the later production. After kneading, cover with a damp cloth and wake up for 20 minutes. Be sure to cover with wet cloth, otherwise the oil skin will dry easily.

Step 2: after weighing the pastry material, knead it into a ball by hand and put it aside for use;

Step 3: pour the weighed flour directly into the slightly heated pot, mix it back and forth with a spatula, and fry the flour until it is slightly yellow;

Step 4: mix the fried flour with other materials in the filling, and knead it into a ball for use;

Step 5: mix the stuffing evenly

Step 6: rub the wake-up oil into long strips and divide them into 16 small dosage forms on average. The pastry is also half kneaded and half rubbed into long strips, which are also divided into 16 portions;

Step 7: flatten the pastry, round the pastry, and wrap the pastry into the pastry;

Step 8: after wrapping, put it on the chopping board, press it flat with your hand, and then roll the dough into an oval shape with a rolling pin;

Step 9: roll up the dough from bottom to top;

Step 10: roll up the dough from bottom to top;

Step 11: close up

Step 12: press slightly with your hand, and then roll out the long oval piece;

Step 13: roll up again from bottom to top;

Step 14: cover with wet cloth and wake up for 20 minutes;

Step 15: this time can be used to prepare the stuffing. Divide the stuffing into 16 portions in the same way above;

Step 16: put the layers of pastry face up on the chopping board to roll out more layers;

Step 17: first press flat with your hand, and then roll it with a rolling pin into a disc with a diameter of about 8cm;

Step 18: round the stuffing and wrap it in the pastry in the same way.

Step 19: close down and roll it into an oval shape with a rolling pin;

Step 20: put the cake into the greased baking pan, brush a layer of egg liquid on the cake surface, and then sprinkle a little black sesame. Put into the oven preheated to 190 degrees, heat up and down, middle layer, bake for about 18 minutes.

Materials required:

Common flour: 150g

Sugar: 100g

Lard: 60g

Water: 60g

Low gluten flour: 120g

Flour: 125g

Peanut oil: 62g

Pepper and salt: 8g

Cooked black sesame powder: 25g

Note: 1, if you like salt and pepper taste heavier, you can stir the stuffing evenly and taste it. It's OK to add more salt and pepper in the right amount. 2, when waking up the oil skin and the last waking up the pastry, you must cover it with a wet cloth, otherwise it will be very difficult to operate after the oil skin dries.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Jiao Yan Niu She Bing Chao Xiang Xi Tu Jie