Beef tongue cake, which used to be supplied by the bakery, is rarely seen in the market now. Probably because he is economical and practical, operators are unwilling to do it because of small profits. Beef tongue cake, named after its tongue shape, is a common baked variety in Beijing snacks.

2 history

Mo E Lu Xiao of the Ming Dynasty said that Beijingers used to say that there were sesame seeds on the surface, and those without sesame seeds were said to be burnt. There is no sesame seed on the surface of beef tongue cake. According to the above standards, it should be burned.

3 food characteristics

Beef tongue cake is soft and delicious. It is usually used to sandwich fried dough sticks, oil cakes or beef, and can also be eaten with onions and fried meat.

4 production materials

2500g of flour, 500g of yeast, 0/5g of edible alkali/kloc-,50g of sesame paste, 50g of refined salt, 50g of oil and a little pepper.

5 production methods

1. Add flour, yeast, water, alkali and half a dough into the basin to make a small dough.

2. After the dough is kneaded evenly, the dough is selected into flour agent of about 100g, rolled into dough pieces one by one, smeared with oil, refined salt and a small amount of sesame paste and pepper, rolled into a cylinder, pressed at both ends, sealed and rolled into a circle, thus obtaining the blank of beef tongue cake.

3. When the pancake pan is on fire, put the beef tongue biscuits into it until both sides are slightly yellow, and then put them into the pan and bake them under the fire.

6 factors of production

1. Knead the dough thoroughly until it is smooth;

When baking, the fire should not be too big to avoid burning.

7 nutritional value

Beef tongue cake has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, clearing away heat and quenching thirst.