If you want to talk about snacks all over the country, you should eat the most snacks in Beijing, because everyone wants to go to Beijing for a stroll. This kind of Beijing oxtongue cake is still popular. If you want to, you can learn from my homemade oxtongue cake at home.
Filling method:
1. The raw materials used are scattered. It is recommended to weigh them separately for standby.
2. Put the medium gluten flour into the steamer, steam for 20 minutes and take out. Pour the steamed flour on the chopping board.
3. Roll the steamed flour with a rolling pin, and the steamed flour will agglomerate.
4. Cooked sesame + sugar + salt + pepper powder. Ripe sesame can be black or white or mixed.
5. Put the egg white into the mixed dry stuffing and knead it into a ball.
6. Shape the stuffing into small pieces.
Practice of water skin and oil skin:
7. Make water skin first: the raw materials of water skin are ready.
8. Medium gluten flour + white oil + white sugar + clear water.
9. Mix evenly without dry powder, cover with plastic film or wet cloth and put aside.
10. To make pastry, you only need white oil and flour.
11. Mix flour with white oil.
12. Knead into a ball for use. If there is no white oil, you can also use salad oil, and replace with equal amount.
The method of combining into pastry:
13、 Take out the dough and roll it into a thin rectangle with a rolling pin.
14. Cut the fresh-keeping bag, pad it under the oil skin and cover it on the oil skin respectively, and roll it into a small oil skin with a rolling pin.
15. Carefully uncover the oil skin and buckle it in the middle of the water skin.
16. Cover the oily skin with the extra dough on the four sides of the water skin. If it is not enough, it can be stretched properly, and the joints shall be pinched tightly.
17. Turn over, with the seam facing down, roll it into thin sheets with a rolling pin. The knife cuts through the middle of the patch.
18. The upper part is rolled up from top to bottom, and the lower part is rolled up from bottom to top. Use a knife to cut equal sized facial preparations for use.
19. I cut 16 noodles. If the noodles are afraid of air drying, it's recommended to cover them with a layer of plastic wrap.
20. The filling is also cut into 16 equal parts according to the weight of the preparation.
21. The fillings are kneaded by hand to facilitate the packing at the back.
22. Take an oil-in-water facial preparation, press it in the middle, receive it at both sides, and roll it into a dumpling skin with a rolling pin.
23. Put the stuffing into the skin.
24. Slowly tighten the mouth with the paste, and finally knead it into a circle.
25. Make all the dough according to the above method.
26. Use a rolling pin to roll flat. Do not roll too thin, or the taste will be hard. It's better to be thicker than the one in my picture.
27. Spread tin paper on the baking tray, double-layer oil on the surface, and stack the embryo of ox tongue cake.
28. One baking tray can't be put down. I made two baking trays, one is 62L and the other is 16L.
29. Preheat the oven for 200 degrees, the middle layer of the oven, about 15 minutes.