Black sesame peanut pretzel beef tongue cake

Tired of sweet shortbread? Try this savory one, which can be salty and sweet, and play with Chinese pastry! The recipe can be made 24 pieces, each about 55 grams (20 grams per skin, 12 grams of puff pastry, and 20 grams of filling). The lard in the recipe can be replaced with corn oil, which is reduced by 10 grams each. If you have any questions about gastronomy, you can 18838096591 the food experts around you, with solid theoretical and practical skills, and answer your questions free of charge and purposelessly. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

1⃣️Filling: ^^?^Lowglutenflour

Cookedblacksesamepowder 80 g

Cookedpeanutcrushed 50 g

Cayennesugar 80 g

Salt 10 g

Sichuanpepperpowder 10 g

Cornoil 60 g

Eggwhiteorcoolwhiteboil 60 g

2⃣️Waterandoilskin~~?~

All-purposeflour 250 g

lard 90 g

Cayennesugar 40 g

Coldwater 100 g

3⃣️Puffpastry ?

Lowglutenflour 200 g

Lard 100 g

4⃣️Garnish ?

Eggyolk 1

water 10 g

Rawwhitesesameseeds Feelfree

Cooking Instructions

150 grams of low-gluten flour
Stir-fry in a pan over medium-low heat (slightly yellowed and charred)
Add all the remaining ingredients to the stir-fried flour: 80 grams of cooked black sesame powder, 50 grams of cooked peanuts, 80 grams of caster sugar, 10 grams of salt, 10 grams of Sichuan pepper powder, 60 grams of corn oil, 60 grams of egg white or cool white boil.

(Cooked black sesame flour and cooked peanut crushed are fried or roasted raw sesame peanuts, and beaten into powder or crushed by a grinder)
Stir and mix (you can also replace the peanuts with other chopped nuts, or all with black sesame powder)
Pinch with your hands until you can barely form a ball
Divide each 20 grams of long fillings and set aside (if the filling is relatively dry, it doesn't matter if it doesn't form a ball, when you wrap it later, scoop a tablespoon directly onto the skin, even if it is loose, you can close it)
Let's start making the oily skin. Put all the ingredients in the kneading jar: 250 grams of all-purpose flour, 90 grams of solid cold lard, 40 grams of caster sugar or powdered sugar, and 100 grams of water.

If the kitchen machine kneades the dough, it is recommended to use ice-cold water and lard, because the machine heats up quickly, and if it is heated up without the film, it is easy to separate the water and oil, and the gluten loses its tension and toughness, so that it is difficult to get out of the film again.

If you knead it by hand, you can knead it well in advance and refrigerate it overnight, and the refrigeration water is legal, making it easier to get out of the film
Kitchen machine or hand kneading, kneading into a malleable expansion stage, you can knead for a while, refrigerate for 20 minutes, and then knead, so that after hydration, it is easier to get out of the film (do not continue to operate at high temperatures, so that the dough is easy to separate water and oil)
This is the dough that is kneaded out of the film, so remember to cover it with plastic wrap to prevent it from drying out when you don't do it immediately
Puff pastry ingredients, 200 grams of low-gluten flour and 100 grams of lard mixed (10 grams of lard can be reduced in summer)
Wear non-stick gloves directly and knead well with your hands to knead into a dough that does not stick to your hands and can be kneaded into a ball
The water and oil skin is divided into 24 pieces, each 20 grams, rounded;
Divide the puff pastry into 24 pieces, 12.5 grams each, and knead them round
Press the water and oil skins one by one, and take a puff pastry and place it in the center
Use the tiger's mouth to push the tightening method to wrap the puff pastry
After each operation, cover it with plastic wrap in time and let it rest for 10 minutes
The following steps are relatively fragmented, I use a few flow charts to try to let everyone see at a glance.
1. Take a sobered dough and press it flat;
2. Roll out about 15 cm from the middle up and down;
3. The bottom surface is turned over to the top and rolled up from one end;
4. One for each roll, immediately cover with plastic wrap and let stand for 10 minutes
5. Wake up the roll and press it flat;
6. Roll out about 25 cm from the middle up and down;
7. The bottom surface is turned over to the top and rolled up tightly from one end;
8. After rolling one of each, immediately cover with plastic wrap and let stand for 10 minutes
9. Press your finger in the middle of the roll;
10. Fold and press both sides to the middle;
11. Roll it into a sheet with a thickness in the middle and a thin flake around it;
12. Wrap in a filling, tighten the tiger's mouth and wrap it tightly
Wrap them in turn and roll them out up and down. At this time, you can start to preheat the oven, preheat it at 190 degrees for 5 minutes, send the cake blanks to the oven, and bake for 15 minutes
If you want pure white, start with tin foil, preferably with a small stamp
You can also brush a layer of egg yolk liquid (one egg yolk, 10 grams of water mixed well), sprinkle some raw peeled white sesame seeds, and do not need to cover with tin foil when baking
If you are satisfied with the coloring, it will be baked
After it is cooled in the oven, the taste is more crispy and slaggy
You can also neither cover tin foil nor brush egg yolk liquid, and play in your true colors
Cut to see the cross-section, the layers are uniform and complex, take a bite, salty and crispy slag
After cooling, seal and store at room temperature for a week
I made nearly 50 of them in one breath and gathered