Beef tongue cake is delicious and delicious. Some people find it delicious, while others find it unpleasant. Everyone’s taste is different. Let’s see how it is made!

What is the filling in the beef tongue cake?

The filling of the beef tongue cake is a mixture of cooked sesame + sugar + salt + pepper powder

The beef tongue cake is a This famous traditional snack in Beijing is also found in Heilongjiang, Taiwan, Shanxi and other places. To make beef tongue cake, use standard flour and mix it into a dough, add the yeast dough, the ratio is about 9: 1.5, that is, 4.5 kilograms of standard flour and dough, add 0.75 kilograms of leavened dough, add an appropriate amount of alkali, and mix evenly Knead it into a long strip, pinch it into small pieces, roll it into a strip, roll it out thinly, roll it into a roll with sesame paste, rub both ends thinly with both hands, then stack the two ends together, use a rolling pin to roll it into a round shape, and bake it with a pan After making both sides, bake them in the horse path under the griddle. How to make delicious beef tongue cake

Ingredients: 500 grams of flour

Accessories: 65 grams of sesame (cooked), 2 egg whites

Seasoning: salt 10 grams, 155 grams of white sugar, 10 grams of pepper powder, 120 ml of water, 120 grams of white oil

To make the filling, prepare 150 grams of all-purpose flour, 65 grams of cooked sesame seeds, 120 grams of white sugar, and 10 grams of salt. 10 grams of pepper powder, 2 egg whites.

1. Prepare a steamer, add all-purpose flour (the most common one), steam over high heat for 20 minutes, take it out and pour it on the chopping board.

2. Use a rolling pin to crush the steamed flour. You will find that there are lumps.

3. Mix the cooked sesame seeds + white sugar + pepper powder + salt (you can make the cooked sesame seeds black or white!).

4. Make a nest in the middle of the mixed dry stuffing, pour in egg white, and knead into a ball.

5. The kneaded filling should be shaped into a shape so that it can be easily cut into small pieces.

How to make water skin & oil skin

Water skin: prepare 200 grams of all-purpose flour, 40 grams of white oil, 35 grams of white sugar, and 120 ml of water.

Oil crust: 150 grams of all-purpose flour, 80 grams of white oil

1. Make the water crust first. After preparing the raw materials, add the all-purpose flour with white oil, white sugar and water and stir until evenly mixed. If there is no dry powder, cover it with plastic wrap or a damp cloth and let it rest.

2. Then make the puff pastry, mix the white oil and flour and knead it into a dough and set aside. If you don’t have white oil, you can also use salad oil, just replace it with equal amounts.

How to assemble into puff pastry

1. Take out the resting water dough and use a rolling pin to roll it into a thin rectangular piece.

2. Prepare the fresh-keeping bag, cut the fresh-keeping bag and place it under the oil dough and on top of the oil dough, and then use a rolling pin to roll it into a smaller size.

3. Carefully uncover one side of the oil skin and place it upside down in the middle of the water skin. Wrap the oil skin with the extra dough around the water skin and pinch the seams tightly.

3. Turn over, with the seam facing down, use a rolling pin to roll it into a thin sheet, cut it in the middle, roll the top sheet from top to bottom, and roll the bottom sheet from bottom to top. Roll up and cut into equal-sized dough pieces. Set aside.

4. Cut the dough and cover it with a layer of plastic wrap if it is not used yet. Divide the filling into N equal parts according to the number of dough.

5. Take a dough ball and press it into the middle. Bring the two sides to the middle. Use a rolling pin to roll it into a dumpling wrapper. Add the fillings, slowly tighten the seal with your fingers, and finally roll it into a round shape. shape.

6. After making the dough, use a rolling pin to flatten it, but not too thin to avoid the texture being too hard.

7. Roll them out one by one and place them on a baking sheet lined with tin foil and brushed with two layers.

8. Preheat the oven to 200 degrees, middle layer, and bake for 15 minutes. How many calories are in beef tongue cake?

Every 100 grams of beef tongue cake has 318 calories. To this extent, the calories in beef tongue cake are on the high side. Moreover, after the beef tongue cake is fried or baked, it will increase the calories and even easily produce carcinogens. If you are a mother who is in the weight loss stage, you should eat less or not eat beef tongue cake.