Beef tongue cake is a well-known traditional snack in Beijing, and it is also available in Heilongjiang, Taiwan, Shanxi and other places. Pen? Interesting? Pavilion wWw. ｂiquge。 info beef tongue cake manufacturing should be made with standard flour and dough, mixed into the dough, the ratio is about 9: 1.5, that is, 4.5 kg of standard flour and noodles, add 0.75 kg of leavened dough, add an appropriate amount of alkali, and knead the long strips evenly, knead into small agents, knead into strips, roll thin into slices, smear sesame sauce and roll into rolls, rub the two ends with both hands, and then stack the two ends together, roll them out with a rolling pin to grow into a circle, brand both sides with a bell, and bake them in the horse track under the bell.

Beef tongue cake is a snack that was supplied in the past, but it is rarely seen in the market now. I heard that it was because the operator was reluctant to do it because he thought it was not profitable. Named for its resemblance to beef tongue, beef tongue cake is a common type of baked food in Beijing. Its manufacture should be made with standard flour and dough, mixed into the dough, the ratio is about 9:1.5, that is, 4.5 kg of standard flour and noodles, add 0.75 kg of leaven flour, add an appropriate amount of alkali, and knead the long strips evenly, knead them into small agents, knead them into strips, roll them into slices, roll them into rolls with sesame sauce, knead the two ends with both hands, and then stack the two ends together, roll them out with a rolling pin, and after branding both sides with a bell, they are baked in the horse road under the bell. It is soft and delicious, and is usually used to sandwich fritters, oil cakes or beef, and can also be eaten with green onions and fried meat.

Taiwanese beef tongue cake is a kind of Taiwanese snack, because there is a very different type of cake in Yilan and Lukang in Taiwan, which are called beef tongue cakes, so strictly speaking, it is two different snacks. The shape of these two types of bread is also oblong in the shape of a cow's tongue, which may also be the origin of their name.

Yilan Beef Tongue Cake Yilan's beef tongue cake is characterized by narrow, long, thin, crisp and hard taste, no filling, can be regarded as a kind of biscuit, so in addition to eating at room temperature, there is another flavor after refrigeration, the information is flour, sugar, honey, etc., the data is mixed and the stem grows thin shape, and a longitudinal cut in the center of the appearance is baked. Nowadays, some shops also participate in the milk-flavored beef tongue cake made from milk powder.

Lukang's beef tongue cake is wide, short, thick, crispy and soft in taste, and has an inner filling, which can be regarded as a kind of dough cake in practice, and the usual filling is maltose, which is similar to Yilan beef tongue cake. The main method is to mix flour, powdered sugar, water and other materials, knead it into a dough, wrap it with the filling, and then form an oval shape, and then fry or bake it.

Heilongjiang beef tongue cake its color milky color, not the color shown in the picture above, there is white sugar coating, its taste is beautiful and soft, sweet but not greasy, the appearance is like beef tongue, the taste color is excellent, was rated as "the treasure of the dim sum", in recent years, its sellers have gradually decreased, slowly away from people's field of vision! However, that delicacy will be the eternal aftertaste of all the Northeast people who have come out!

Shanxi beef tongue cake, mainly in the area of Luliangxing County. Shanxi beef tongue cake shape long oval, similar to the beef tongue and get the name, different from other central beef tongue cake, Shanxi beef tongue cake, golden color, the upper layer of the material, now still use handmade, the taste is fragrant, crispy, soft, long time not cotton. Yinxing County is located in a mountainous area, Shanxi beef tongue cake, little known in the world, in recent years slowly known to people!

Weifang beef tongue cake shape long oval, similar to the cow tongue and get the name, the manufacturing process is complex, the material is relatively elegant, with thick, short, narrow, fragrant, crispy and famous, the detailed rise of the age has been impossible to verify. The history is very long, Weifang Linqu beef tongue cake is the most famous, is the most important hospitality snack made by the local owner, with the development of life and death level from time to time, the beef tongue cake slowly faded out of people's lives, but its culture and delicacy will be spread forever, the history of precipitation, is the most precious.

150 grams of all-purpose flour, 65 grams of cooked sesame seeds, 120 grams of sugar, 10 grams of salt, 10 grams of Sichuan pepper powder, and 2 egg whites are required for the production of filling. 200 grams of all-purpose flour, 40 grams of white oil, 35 grams of sugar, and 120 ml of water are required to make water skin. The production of puff pastry requires 150 grams of all-purpose flour and 80 grams of white oil. First, put the all-purpose flour in the steamer, steam it on high heat for 20 minutes, and then take it out. Pour the steamed cooked flour onto a cutting board. Use a rolling pin to crush the steamed flour, which will have clumping particles. Mix the cooked sesame seeds, sugar, salt and peppercorns. Cooked sesame seeds can be used in black or white, and can also be mixed and matched. Add egg whites to the dry filling and knead into a dough. Shape the dough filling and cut the bento into small pieces.

Next, make the water skin, and prepare the raw materials for the water skin. Mix the all-purpose flour, white oil, sugar, and water evenly until there is no dry powder, cover with plastic wrap or a damp cloth and set aside. Make puff pastry below, the puff pastry dough only needs white oil and flour, mix the flour with white oil and knead it into a dough for later use. If you don't have white oil, you can use salad oil, and you can exchange the same amount.

Finally, make the puff pastry, take out the dough and roll it out with a rolling pin into a thinner rectangular sheet. Cut the plastic bag, put it under the oily skin and cover it on the oily skin, and roll it out with a rolling pin to make a smaller oily dough. Carefully peel off the oily skin and buckle it upside down in the middle of the skin. Wrap the oily skin with the extra dough on the four sides of the water skin. If it is not enough, you can stretch it appropriately and pinch the seams. Turn it over, seam side down, and roll it out into a thin slice with a rolling pin. The knife cuts in the middle of the dough sheet. The top piece is rolled into a roll from top to bottom, and the bottom piece is rolled all from the bottom up. Cut the dough into equal size with a knife and set aside.

Cut 16 pieces of dough, and if the cut dough is afraid of air drying, it is recommended to cover it with a layer of plastic wrap. The filling is also cut into 16 equal parts according to the weight of the agent, and the filling is kneaded round by hand, and then breaded after a bento. Take an oil-in-water dough, press it in the middle, receive the middle of both sides, and roll it out with a rolling pin to form a dumpling wrapper-like skin. Put the filling in the skin. Gradually tighten the mouth with a paste and finally knead it into a round shape. Follow the method described above to make all the dough embryos. Roll it out with a rolling pin, and don't roll it too thin, otherwise the taste will be hard.

Spread the baking tray with tin foil, double oil on the outside, and stack the beef tongue cake base. Preheat the oven to 200 degrees in the middle of the oven for about 15 minutes. Be sure not to bake it for too long, otherwise it will have a very hard texture. When baked, there is no need to color the outside, and the beef tongue cake is originally white.

It is worth noting that it does not need to reach the color of ordinary baking, and the beef tongue cake is originally white droplets. It is recommended to bake at low temperature, not for too long, if the baking time is too long, it is easy to make the taste of the cake very hard. At the same time, the rolling time does not follow the standard of rolling thin, and try to be thicker, which will also prevent the taste from becoming hard when heated.

Beef tongue cake has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. In the Ming Dynasty's "Mo'e Xiaolu", it is said that Beijingers are accustomed to having sesame seeds on the appearance of the cake and those without sesame seeds are called fire. There are no sesame seeds on the appearance of the beef tongue cake, and according to the above standard classification, it should be burned.