ox tongue cake
Ingredients: honey,salt,medium-gluten flour,milk powder,black sesame,white sesame,egg white,white granulated sugar,powdered sugar,pepper powder,warm water,white oil
Recipe Recommendations
- medium-gluten flour 180g
- white oil 65g
- warm water 45至50ml
- powdered sugar 10g
- milk powder 10g
- honey 5g
- black sesame 30g
- white sesame 30g
- white granulated sugar 120g
- egg white of 2
- salt 10g
- pepper powder 10g
- salty and sweet
- baking
- several hours
- senior
Steps for ox tongue cake
1
First, make crisp noodles, sift the flour and build a white wall. Put white oil in the center of the white wall.
2
Draw the softened white oil around with the powder to form a paste, and then use a scraper to pinch the powder to the center and knead it into a ball.
3
Rub the dough repeatedly to lighten the color, knead it into a ball and wrap it with plastic wrap for later use.
4
Make a water-oil skin, sift the flour and build a powder wall. Add white oil, powdered sugar, milk powder, warm water and honey in the middle, stir well, and slowly pour into the powder wall.
5
Use a spatula to rub in the center and carry flour around to form a batter in the center.
6
Rub the dough several times until it is smooth and non-sticky. Wrap it in plastic wrap and relax with the crisp dough for more than an hour.
7
Bake black sesame seeds and white sesame seeds in the oven at 160 degrees for 5 minutes until fragrant. Remove the white sesame seeds slightly yellow and cool.
8
Put black and white sesame seeds, pepper powder, salt, egg white, and white sugar into a basin and mix well.
9
Sieve in the cooked flour, cut and mix evenly (it can be adjusted according to the actual situation, as long as the kneaded filling is soft and soft and easy to form into a dough.)
10
Cover the prepared filling with plastic wrap and let stand for half an hour. Divide the filling into equal parts and rub into small balls. (20g/piece)
11
Divide the water-oil crust dough and the crisp dough into equal equal parts. (20g/piece)
12
Wrap the pastry dough with a dough wrapper and seal tightly to prevent it from running out when rolling.
13
Cover the wrapped dough with plastic wrap and relax for 20 minutes.
14
Place the relaxed dough with your hands down, roll it out into rectangular pieces with a rolling pin, and roll the dough from bottom to top into a roll.
15
Place the dough face down at the end of the dough with a rolling pin, gently press it, roll it into a long strip again, and roll it up from bottom to top.
16
Cover with plastic wrap and let sit and relax for about 20 minutes.
17
Take a portion of dough roll, fold it in half from the middle, press it into slices, and roll it into a round dough sheet.
18
Put the stuffing in the middle, wrap it in dough, close the mouth tightly and round, and place it face down; gently roll it into a cow's tongue with a rolling pin.
19
Garnish the crust with edible green pigment.
20
Preheat the oven to 180 degrees, middle layer, and bake for 25 minutes.