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Picture of finished product. -
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To make water-oil skin: 150 grams of all-purpose flour, 30 grams of white sugar, 60 grams of lard, 65 grams of water. Mix the dough well enough to pull out the glove film. Refrigerate to keep fresh for 30 minutes. -
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Pastry: 160 grams of cake flour, 75 grams of lard, knead finely, keep fresh in the refrigerator for 30 minutes. -
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20 grams of water skin, 15 grams of puff pastry, wrap the puff pastry in the water skin. Roll out the beef tongue into a crispy shape, roll it up from one side and let it rest for 15 minutes. For the second time, roll out the dough into a long shape, roll it up from one side, and let it rest for 15 minutes. -
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Take a green dough and press it in the middle, fold both sides in half, roll it into a round shape and wrap it with 35 grams of filling. -
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Wrap the mouth and press it flat with a scraper. -
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The seal is printed. -
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Preheat the oven in advance, set the upper and lower heat to 190, and bake for 25 minutes. The temperature is for reference only. -
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Take it out and let it cool before eating. -
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Picture of the finished product. -
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Picture of the finished product. -
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Picture of the finished product. -
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Picture of the finished product.