How to make delicious beef tongue cake
1, prepare all the materials.
2, water oil skin: the main ingredients are poured into the basin and into a soft dough.
3, the shortening: the auxiliary ingredients except white sesame seeds and whole egg mixture into the basin and dough.
4: Allow the dough to rise for 20 minutes.
5: Divide the dough into 24 pieces.
6: Press the shortcrust into thin slices, using the same method as for the buns.
7: Place the shortening in the center of the pastry.
8. Seal the mouth like a bun. Be sure to pinch it tightly so that the shortening doesn't leak.
9, wrapped the shortcrust molasses 15 minutes. In order to facilitate the operation of the back.
10, molten dough with a rolling pin into a long strip.
11, with 3 folding method to fold the sheet of dough.
12, 3 folding method is completed.
13: Fold the dough and let it rise for 15 minutes.
14: Take a piece of dough and turn it over with the folded side facing up. Roll it into a 10cm x 10cm square.
15: Roll up 3 folds from the leaky side. Seal the opening face down.
16: Roll into a croquette shape and press flat.
17: Place the rolled patties on a greased baking sheet and brush with egg wash.
18: Sprinkle white sesame seeds, and press the sesame seeds with your hand to prevent them from falling off.
19, put into the preheated oven 150 degrees up and down heat in the middle of the baking 40 minutes.
20, out of the cow tongue cake into the baking net to cool, into the plastic box to save.
21, sweet and savory beef tongue cake, layers of crispy, delicious can not stop ha!
Beef tongue cake simple practice
1. water oil skin in the material kneaded into a dough, shortening in the material kneaded into a dough, the surface covered with plastic wrap to rest for half an hour.
2. Mix all the ingredients in the auxiliary ingredients to make the filling, cover with plastic wrap and set aside.
3. Divide the dough into 8 equal parts.
4. Take one dough ball and flatten it to wrap one shortcrust dough ball, close it upwards.
5. Wrap all eight.
6. Take one and roll it into a long tongue shape and roll it up from the bottom.
7. 8 all rolled up, the surface covered with plastic wrap to rest for 15 minutes.
8. After resting, roll out again into a long tongue shape.
9. Roll up again.
10. 8 all rolled and covered with plastic wrap again to rest for 15 minutes.
11. Divide the filling into 8 equal parts.
12. Pinch the ends of the dough roll up to the center, flatten and roll into a sheet.
13. Wrap a filling.
14. Wrapped and closed down, flattened and rolled into a cow tongue, preheated oven 180 degrees.
15. All rolled out into the oven, 180 degrees, center, upper and lower heat, 20 minutes.
Is ox-tongue cake high in calories
The calorie content of ox-tongue cake (based on 100 grams of edible portion) is 317 kcal (1,326 kJ), which is a higher unit calorie content. The calories per 100 grams of beef tongue cake account for about 14% of the total daily calorie intake recommended by the Chinese Nutrition Society for the average adult to maintain good health.
Beef Tongue Cake Characteristics
Yilan Beef Tongue Cake Yilan's beef tongue cake is characterized by the shape of a narrow, long, thin, crispy texture, hard, no filling, can be regarded as a kind of biscuits, so in addition to eating at room temperature, after refrigeration, there is another flavor, the material is flour, sugar, honey, etc., the materials will be mixed and rod long thin shape, and the surface of the surface of the center of the longitudinal cut a cut and bake and become. Nowadays, some stores also add milk powder to make milk-flavored cow tongue cake.