Beijing Ox Tongue Pastry
Crispy layers with savory pepper-salt filling, a classic Beijing snack shaped like an ox tongue, crumbly and fragrant.
Ingredients
11 items- All-purpose flour 200 g
- Lard 70 g
- Water 100 g
- Cake flour 150 g
- Lard 75 g
- Cooked flour 50 g
- White sugar 30 g
- Sichuan pepper powder 5 g
- Salt 5 g
- Oil 30 g
- White sesame seeds as needed
Nutrition
Steps （8 steps）
Make water-oil dough: mix all-purpose flour, lard and water, knead into a smooth dough, cover and rest 20 min.
Make oil dough: mix cake flour with lard until a uniform dough forms, set aside.
Make filling: combine cooked flour, sugar, Sichuan pepper powder, salt; add oil and mix well. Divide into 12 portions and roll into balls.
Laminate: flatten water-oil dough, wrap oil dough inside, seal tightly. Roll into a rectangle, fold in thirds, roll out again; repeat twice. Roll up into a log, cut into 12 pieces.
Shape: take one piece, flatten, roll into a round wrapper, place filling, seal. Roll into an oval, slightly flatten both ends to form an ox-tongue shape.
Top: brush each pastry with water, dip generously in sesame seeds, place on baking tray.
Bake: preheat oven to 200°C, bake middle rack 20-25 min until golden and crisp.
Finish: transfer to wire rack to cool. The layers will be flaky and savory.
Tips
1. Keep softness of water-oil dough and oil dough similar to avoid merging. 2. If sticky during laminating, dust with flour. 3. Adjust baking time per oven; watch for golden color. 4. Store sealed after cooling for crispness.
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