Make snacks for mom on Mother’s Day~ Oil-less version of salt and pepper beef tongue cake

Overview

Mother's Day is coming soon~ I want to make some delicious snacks for my mother and grandma to show my respect~ Beef tongue cake is a traditional Beijing snack. I ate it when I went to Beijing and thought it was very good, so I looked for recipes everywhere and prepared to make them. I borrowed the recipe from Kiss Zhannu, But because the elderly at home can't eat oily things, I made some changes myself and reduced the amount of oil a lot. The texture is crispy and a little crispy~ The salt and pepper stuffing has a fragrant and numb texture that I can't put down~~ But I really think it's troublesome... After finishing this, I feel like I've reached the pinnacle of my cooking skills~

Tags

• mother's day
• egg white
• honey
• milk powder
• pastry: flour
• salt and pepper filling: cooked flour
• watery and oily skin: flour
• white sesame
• white sugar
• zanthoxylum bungeanum
• black sesame
• salt
• vegetable oil

Ingredients

Steps

1. 1 Put the water and oil leather ingredients together

   

2. 2 Knead into dough with gluten

   

3. 3 Put the oil leather ingredients together

   

4. 4 Knead the two pieces of dough into a soft dough, cover with a damp cloth or plastic wrap and let rest for an hour

   

5. 5 Weigh the Sichuan peppercorns and put them into a pot without water or oil, stir-fry until fragrant and crispy, then put them into a food processor and crush them, or roll them into pieces with a rolling pin

   

6. 6 30g each of black and white sesame seeds, stir-fry until fragrant

   

7. 7 Pour in the salt and pepper stuffing ingredients, knead into a stuffing ball, and set aside for 20 minutes

   

8. 8 The top is water-oil skin, and the bottom is puff pastry. Divide into equal portions. The water-oil skin is slightly larger and rest for a quarter of an hour

   

9. 9 Roll the top puff pastry into thin sheets and wrap the bottom puff pastry. Close the mouth with the seam facing down, cover with plastic wrap and let it rest for a quarter of an hour

   

10. 10 Then roll the relaxed dough into a long strip, roll it from top to bottom, and continue to relax for a quarter of an hour

    

11. 11 After it is relaxed, pinch the roll from the middle as shown in the picture, and then pinch the middle like wrapping yuanxiao to turn it into a funnel-shaped round dough

    

12. 12 Wrap the stuffing in

    

13. 13 Close the mouth, turn the seam side down, and use a rolling pin to gently roll it into a beef tongue shape. During this period, preheat the oven to 180°

    

14. 14 Brush a baking sheet with a thin layer of oil so that it is easy to take out after baking. Brush the surface of the cake with egg wash and garnish with black or white sesame seeds. Bake the middle and lower layers at 180° for 25 minutes

    

15. 15 Golden color, crispy and fluffy ~ sesame, Sichuan pepper, pepper and salt ~~ all gather on the tip of the tongue.

    

16. 16 I baked it in two ovens. I baked three first and placed them on the middle layer, but the color was too heavy. The last four were placed on the middle and lower layers, and the color was just right. Each oven has different temperaments, so it’s better to adjust according to the conditions of your own oven.

    

17. 17 Full of pepper and salt fillings, sesame seeds are very nutritious and have a unique fragrance~ This snack is really nutritious and delicious~ If you have eaten too many sweet snacks, this flavor is a good choice~

    

18. 18 Family photo!