老北京椒盐牛舌酥

2024-05-03 03:04:32 365

老北京椒盐牛舌酥

Details of ingredients

  • 面粉300克
  • 35克
  • 猪油50克
  • 120克
  • 面粉240克
  • 猪油75克
  • 炒熟面粉150克
  • 黑芝麻50克,可不要
  • 白芝麻50克,可不要
  • 150克
  • 10克
  • 花椒粉10克
  • 蛋清2个

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间半小时

Steps to make 老北京椒盐牛舌酥

  • 1.黑白芝麻各50克炒熟(馅儿)
  • 2.面粉150克炒至发黄(馅儿)
  • 3.白糖150克(馅儿)
  • 4.盐10克、花椒面10克(馅儿)
  • 5.把所有馅料倒一起加俩蛋清拌好(馅儿)
  • 6.把所有皮料放一起揉团(300克面粉+35克白糖+猪油50克+水120克)所有油酥料放一起揉团(240克面粉+75克猪油)
  • 7.皮面和油酥分别搓条分成小剂子
  • 8.把油酥包在皮面里
  • 9.如同包起
  • 10.包油酥
  • 11.包好盖上热布待用
  • 12.上图包好的擀开
  • 13.卷起
  • 14.再擀开
  • 15.再卷起
  • 16.再干成圆形
  • 17.包馅儿
  • 18.包好用热毛巾盖好
  • 19.包好如图
  • 20.包好馅擀成牛舌状
  • 21.放入烤盘刷上蛋液,撒上黑芝麻
  • 22.烤箱预热5分钟
  • 23.上下火160度烤25分钟(依自己烤箱而定)烤至表面金黄即可
  • 24.出炉
  • 25.咬一口掉渣
  • 26.口齿留香
  • 27.放凉更好吃
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