Beef 100g

Salt 2g

Onion ?

Soy Sauce Moderate

Minced Onion Moderate

Minced Ginger Moderate

Minimized Gluten Flour (Oil Skin)
200g

Lard (Oil Skin)60g

Water 60g

Minimized Flour (Oil Skin) 120g

Lard (Oil Skin)60g

Water 60g

Medium Gluten Flour 120g

Lard 60g

Egg 1pc

- Steps -

1.Prepare the ingredients.

2. Separate 120g of flour and 60g of lard to make an oil dough. Mix 200g of flour with 60g of water and 60g of oil to make a water-oil dough. Rest half an hour, the whole time to cover the plastic wrap, so as not to air dry. While the dough is resting, let's make the filling. Add chopped onion, green onion, ginger, salt, soy sauce and pepper to taste. If you like sesame oil can add a little sesame oil.

3. Separate the water oil skin and oil skin each equal parts of ten.

4. Wrap the oil skin around one portion of oil skin, seal it, and roll it into a circle, seal side down.

5. Cover with plastic wrap and let rest for 20 minutes. This step is very important, it is directly related to whether the cake is flaky, do not omit oh!

6. Take out one portion and roll it into a beef tongue shape.

7. Roll it up from top to bottom. Cover with plastic wrap, don't let it dry out.

8. 10 dough in turn, the whole process will take 10-15 minutes, do not forget to cover with plastic wrap.

9. Put the rolled up dough in a vertical position.

10. Second rolled into a cow tongue.

11. Roll it up for the second time.

12.Press both ends together to form a pie shape,

13.Roll out the dough and put in the filling.

14. Wrap it like a bun, seal side down, and press the cake shape.

15. Place on a baking sheet, brush with egg wash and sprinkle evenly with sesame seeds. Preheat oven to 180 degrees and bake for 25 minutes.