How to make salt and pepper sesame tongue biscuits

Going to a restaurant to eat is certainly convenient, but let’s not talk about whether the restaurant’s hygiene is up to standard, even the safety of the ingredients is hard to say. Cooking by yourself allows you to choose the best ingredients and ensure hygiene. Salt and pepper sesame tongue biscuits are simple to make and rich in nutrition. It is a dish that many people love.

1. Prepare the raw materials for oily skin and weigh them

2. Pour into a flour bowl, knead until smooth, and leave for 30 minutes

3. Prepare the pastry and weigh it

4. Mix lard and flour, let it form a dough and let it rest for 30 minutes.

5. Make pepper salt: prepare 10g of pepper and fennel each

6. Put it into the pot and fry it on low heat until fragrant

7. After frying, scoop out and put into a plate, weigh 10g salt

8. Put it into the grinder and grind it into small pieces

9. Weigh out 5g for later use, and put the rest in a box for next use. You can also use it to make salt and pepper buns and salt and pepper biscuits.

10. Weigh the pepper and salt

11. Put the flour into the pot and fry it over low heat until it smells fragrant and turns slightly yellow.

12. Pour sesame seeds into the pan and fry over medium heat until fragrant

13. Put it into the grinder and make it into powder

14. Pour the ground sesame seeds, fried flour, sugar, egg white, pepper and salt into the bowl.

15. Use chopsticks to stir evenly and form a ball.

16. Divide the dough into 12 equal parts

17. Use a rolling pin to roll the dough dry, put in the oil pastry, close the top facing down, and wrap the other parts in the same way.

18. Roll into an oval shape

19. Roll up from top to bottom

20. Place plastic wrap on the lid and let it rest for 15 minutes

21. Repeat from step 18 to 19. When the filling is ready, divide it into 12 portions.

22. Take a portion and press it from the middle with your index finger, with both sides upward to form a circle

23. Take a piece of dough, dry it, wrap the filling and close it with the top facing downward.

24. Use a rolling pin to roll it into a cow tongue shape

25. Brush with egg yolk liquid, sprinkle with white sesame seeds and place in a preheated oven at 180 degrees for 15 to 20 minutes

26. Release

27. Dropping

The recipe of this salt and pepper sesame ox tongue biscuit is simple and easy to learn, and it is relatively convenient. It is the best choice for busy office workers. The taste can be determined according to personal taste by adding soy sauce, cooking wine, minced garlic and other seasonings.