In the world of traditional Chinese snacks, there is a delicacy known as “ox-tongue pastry,” which is hailed as a “delight on the taste buds.” This snack has captured the hearts of countless food lovers with its unique texture, rich nutrients, and profound historical and cultural significance. When tasting ox-tongue pastry, the first thing you’ll experience is its crispy outer layer and tender meat. As you slowly chew, you’ll savor its delightful sweetness and unique flavor. The pastry offers a rich and layered texture, with a combination of creamy milk aroma and subtle nutty notes. This wonderful sensory experience is truly unforgettable.
The ingredients for ox tongue cake
| Flour | 300g |
| Yeast | 3g |
| Sugar | 3g |
| Beef tallow | 90g |
| Cooked sesame | 30g |
Steps:
1.Prepare 200 grams of flour and add 3 grams of yeast and 3 grams of sugar. Stir gently with chopsticks, then gradually pour in warm water at 30 degrees Celsius. Continue stirring with chopsticks until the flour forms lumps. Now we can start kneading the dough. Slowly knead the dough until it becomes smooth and doesn’t stick to your hands. After kneading, cover the dough with a lid and let it ferment in a warm place for an hour.
2.Next, we’ll make the oil pastry. In a bowl, add 90 grams of butter and 100 grams of flour. Use your hands to thoroughly mix the butter and flour until they form a fine texture. Then add 2 grams of salt and continue mixing well. This will give us the required oil pastry.
3.Sprinkle some flour on the cutting board. Take out the dough and knead it into a dough, then cut it into small pieces. Knead each piece into a small dough. Take the oil pastry and shape it into a long strip, then cut it into small pieces and knead them into small doughs as well.
4.Roll out each dough piece and wrap it with the oil pastry. Then roll it into a tongue shape and roll it up. Repeat this process 3 times. Brush the rolls with water using a brush, sprinkle white sesame seeds on top, and bake them in a preheated oven at 180 degrees Celsius for 30 minutes. Now they are ready to be enjoyed!
Tips:
- Rolling the pastry: Divide the dough into small pieces, take one piece, and use a rolling pin to roll it into a thin sheet, about 3-4 millimeters thick. You can sprinkle some flour while rolling to prevent sticking.
- Wrapping the filling: Place the prepared ox-tongue filling (chopped and seasoned) on the pastry, then wrap it into a semicircular shape and pinch the edges tightly to ensure that the filling doesn’t spill out.
In today’s society, ox-tongue pastries are not just delicious snacks; they also hold modern significance. As people’s focus on healthy eating increases, the balanced nutritional content of ox-tongue pastries, including protein, fat, carbohydrates, minerals, etc., makes them a nutritious and healthy food. Moreover, the techniques used to make ox-tongue pastries have continuously evolved and innovated, resulting in various flavors and styles to cater to different preferences. Overall, ox-tongue pastries are delectable snacks that combine taste and nutrition, historical and cultural heritage, and modern significance. They not only satisfy our taste buds but also embody our pursuit of a better life. Let us savor this “delight on the taste buds” together and experience the unique vibes brought by ox-tongue pastries.