Black spicy jalapeño tacos
By VicentaLakin
Many times in Beijing, we didn't eat the old Beijing pretzels, because we also had the difference between a little bit of spicy, and, hey, the Shashi people like to eat the spicy ones with chili. A friend of Beijing's brought some oxen-tips, and I can't forget it. It's traditional for me to use pig oil, and it's fine to replace it with vegetable oil, but you'll take care of the taste of a real old Beijing cow tonguebread ... The paprika sesame platinum has been glued with eggs, and the rest of the yolk has been brushed. All right, here's the formula
Recipe Recommendations
- ordinary powder 200g
- lard 70g
- fine sugar 20g
- cold water
- black sesame 60g
- egg white
- pretzel 10g
- white sesame appropriate amount
- egg yolk liquid appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Black spicy jalapeño tacos
1
Ready for food: See? Don't get in trouble. I'm ready for oil, soak and sesame salt, if there's a fish leak in the end。
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It's an inner part: a piece of pretzels and a little fragrance is a little yellow, powdered and salt mixed in the infusion machine; my ratio is 1:1:1 and there's nothing left to make, like, fragrances and dumplings。
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Flour smelts in the paps to yellow
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Black sesame spices are powdered with cuisine
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(b) The above-mentioned material is mixed into the container, and two eggs are added (the remaining egg yolk is kept for surface decoration), with chopsticks in the form of creeps, and 12 small balls with hands
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(b) Production of oil coats: flour and sugar are mixed into pig oil and then hand-stamped into grains, and gradual incorporation into water and smooth facials should, preferably, pull out of the bands and cover the flavoured membranes for half an hour
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(b) Production of souffles; flour with pig oil in groups
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(a) Split the oil coats into 12 small pills (about 30 grams each and 22 grams each)
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Put the oil peels in the soak, press the mouth up, and then wrap them up 12 times. (It's easier to wrap them together with both hands when you squeeze them up with the mouth of the tiger with your right hand.)
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Once again, flattening, popping, rolling down from top to bottom and completing each in turn
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(a) Press the flat rolls of the growth film, roll up and down and wrap every one in turn
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Press it with your hand in the middle and press it into a small circle like a dumpling skin
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(a) Packed with pepper salt and sesame, with 12 to be completed in descending order
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An elliptical pasta, 12 in descending order, and a grill
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(b) A surface coating of egg fluid, followed by a drying of the surface, and a layer of egg fluid and sesame
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(b) Medium, upper and lower fire, 15 to 20 minutes in preheat 175 degrees oven
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It's finished
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Completed Chart
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Completed Chart
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Completed ChartBlack spicy jalapeño tacos Make Tips
I won't ramble on about the oven's quirks; I just want to mention that for the pepper-salt filling, it is best to stir-fry the sesame seeds yourself to ensure high purity and stickiness. You only need egg whites as a binder, so choose large eggs to get more egg white; this way, you can shape them into balls without using any oil. Additionally, whether it is the oil dough, the pastry dough, or the sesame filling, once shaped into balls, you must cover them with plastic wrap immediately after making each one to prevent the surface from drying and cracking. It is common sense to reserve some liquid when making the doughs. The kneaded oil dough must be as soft as an earlobe, and the pastry dough must match it in softness.