pretzels
I have always liked eating beef tongue cakes and loved its salty and sweet taste. But some of the ones sold outside are delicious, some are very ordinary, and they are not the taste I want. I wanted to make it myself for a long time. Today, I finally made it, and the taste is very good. I am very satisfied with it. Let me share it with you.
Recipe Recommendations
- ordinary flour 150g
- sugar 100g
- lard 60g
- water 60g
- low-gluten flour 120g
- flour 125g
- peanut oil 62g
- pretzel 8g
- salty and sweet
- roast
- an hour
- ordinary
Steps for pretzels
1
First weigh all the ingredients of the oil skin, pour them into a basin, stir them into a ball with chopsticks, and then knead them evenly with your hands. Because the weather in Beijing is very dry, the last time I made the final filling step, the meringue was so hard that I couldn't even roll it out. So this time I put a little more water. The dough didn't look smooth, but it didn't affect the subsequent production. After kneading into a ball, cover with a damp cloth for 20 minutes. Be sure to cover it with a damp cloth, otherwise the oil skin will easily dry out.
2
After weighing the crispy material, knead it into a ball with your hands and set aside for later use;
3
Pour the weighed flour directly into the slightly heated pan, shovel and mix it back and forth with a spatula, stir-fry the flour until slightly yellow and take it out of the pan;
4
Mix the fried flour with other ingredients in the filling, knead into a ball for later use;
5
Mix evenly
6
Rub the awakened oil skin into long strips and divide it evenly into 16 small doses. The pastry is also half-kneaded and half-kneaded into long strips, which are also divided into 16 portions;
7
Press the oil skin flat, rub the pastry round, and wrap the pastry into the oil skin;
8
After wrapping, place it on the chopping board, first press it flat with your hands, and then roll the dough into an oval shape with a rolling pin;
9
Roll up the dough from the bottom to the top;
10
Roll up the dough from the bottom to the top;
11
Close your mouth up
12
Press it slightly with your hand, and then roll it into a long oval piece;
13
Then roll it up from the bottom to the top;
14
Cover with a damp cloth and wake for 20 minutes;
15
This time can be used to prepare the stuffing and divide the stuffing into 16 portions using the same method above;
16
Place the layers of meringue face up on the chopping board so that you can roll out more layers;
17
First press flat with your hands, and then roll it with a rolling pin into a round piece with a diameter of about 8cm;
18
Rub the filling round and wrap it into the meringue in the same way as the pastry.
19
Close your mouth facing down and roll it into an oval shape with a rolling pin;
20
Put the cake into a greased baking sheet, brush the cake with a layer of egg liquid, and sprinkle with a little black sesame seeds. Put it in an oven preheated to 190 degrees, heat it up and down to the middle layer, and bake for about 18 minutes.pretzels Make Tips
1. If you like the strong taste of salt and pepper, you can taste it after stirring the filling evenly. It will be okay to add more salt and pepper in a suitable amount;2. When waking up the oil skin and finally waking up the meringue skin, be sure to cover it with a damp cloth, otherwise it will become very difficult to operate after the oil skin dries.