Old Beijing black sesame and salt and pepper beef tongue cake

Overview

I have been to Beijing many times but have never tasted old Beijing’s salt and pepper beef tongue cake once. The reason is that we also have it in Xi’an. The difference is that it has a little more spiciness, hehe... Shaanxi people love spicy food and try their best to put chili pepper in it. A friend who came back from Beijing brought some beef tongue pancakes to try, and I will never forget them... make them yourself! I used lard for the oil crust and pastry, which is considered a traditional method. It’s okay to use vegetable oil instead, but if you want the authentic old Beijing beef tongue cake, you have to weigh it... The egg white is used to thicken the salt and pepper sesame filling, and the remaining egg yolk is used to brush the surface. Okay, let me share the recipe below;

Tags

• snacks
• old man
• afternoon tea
• beijing cuisine
• cold water
• egg white
• egg yolk liquid
• lard
• ordinary powder
• white sesame
• black sesame
• fine sugar
• salt and pepper

Ingredients

Steps

1. 1 Prepare the ingredients: If you see it, don't bother. I have prepared the dough crust, puff pastry and sesame and pepper filling in piles. If there is any fish that slips through the net in the end, it will be obvious at a glance.

   

2. 2 First make the filling: saute one part each of Sichuan peppercorns and cumin until slightly yellow, then put it into a food processor and grind into powder and mix with salt to form pepper and salt; (my ratio is 1:1:1, if you make too much, it’s okay to have leftovers that can be used to make five-spice layer cakes, dumplings, etc.).

   

3. 3 Fry the flour in the filling until fragrant and slightly yellow;

   

4. 4 Saute black sesame seeds until fragrant and grind into powder in a food processor;

   

5. 5 Put the above stuffing ingredients into a container and mix evenly, add two egg whites (reserve the remaining egg yolk for surface decoration), stir with chopsticks into a lump shape, and shape into 12 small balls with your hands;

   

6. 6 Make oil dough: Mix flour and sugar, then add lard and knead it with your hands until it becomes sandy. Then gradually add water and mix into a smooth dough. It is best to pull out the fascia. Cover with plastic wrap and let it rest for half an hour.

   

7. 7 Make puff pastry; add lard to flour and form into a ball with your hands;

   

8. 8 Divide the dough and pastry into 12 small balls (the dough weighs about 30 grams each, and the pastry weighs 22 grams);

   

9. 9 Flatten the dough and wrap it into the pastry, pinch the edge upwards, and wrap 12 pieces in sequence; (When wrapping the pastry, use the thumb of your right hand to squeeze the pastry side up, and the thumb of your left hand to press the pastry side down. It will be much easier to wrap the pastry with the two hands)

   

10. 10 Flatten it again, roll it into a long piece, roll it from top to bottom, and complete each one in turn;

    

11. 11 Flatten the small roll into a long piece, roll it up from top to bottom, and wrap each piece in turn;

    

12. 12 Press it in the middle with your hands and press it into small round pieces that look like dumpling wrappers;

    

13. 13 Wrap the salt, pepper and sesame fillings, with the edges facing down, and complete 12 pieces in sequence;

    

14. 14 Roll out the dough into oval shapes, complete 12 pieces in sequence, and place them on the baking tray;

    

15. 15 Brush the surface with a layer of egg wash. After it dries slightly, brush another layer of egg wash and sprinkle with sesame seeds;

    

16. 16 Place in the middle rack of a preheated 175-degree oven with upper and lower heat for 15 to 20 minutes;

    

17. 17 Finished product pictures

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures