牛舌餅 Ox-Tongue Pastry

牛舌餅 Ox-Tongue Pastry

食材

水油皮

中筋麵粉 120g

黃油 40g

溫水 50g

糖 15g

鹽 1g

油酥

低筋麵粉 90g

黃油 45g

椒鹽餡

熟麵粉 90g

熟白芝麻碎 50g

熟花生碎 40g

熟核桃碎 30g

糖 45g

花椒粉 2.5g

鹽 2.5g

黃油 15g

玉米油 40g

表面裝飾

蛋黃液

白芝麻

Ingredients

Water Dough

All-purpose flour 120g

Butter 40g

Warm water 50g

Sugar 15g

Salt 1g

Shortening Dough

Cake flour 90g

Butter 45g

Spiced Salt Filling

Cooked flour 90g

Crushed toasted sesame 50g

Crushed peanuts 40g

Crushed walnuts 30g

Sugar 45g

Szechuan pepper powder 2.5g

Salt 2.5g

Butter 15g

Corn oil 40g

Garnishing

Egg yolk wash

White sesame seeds

製作步驟 / Steps

餡料材料拌勻，分27g每份搓圓，冷藏定型。

Mix filling ingredients, shape into 27g balls, and chill.

水油皮與油酥材料各揉成團，蓋膜冷藏鬆弛30分鐘。

Knead two doughs separately, cover and chill for 30 minutes.

水油皮分18g、油酥11g，水油皮包入油酥捏緊。

Divide water dough 18g, oil dough 11g. Wrap oil dough.

收口朝上擀成長條，由上往下捲起，鬆弛15分鐘。

Roll into long strip, roll up, rest for 15 minutes.

重複擀捲一次，蓋保鮮膜鬆弛15分鐘。

Repeat rolling and rolling up, rest for 15 minutes.

包入餡料收口捏緊，搓長壓扁成牛舌狀。

Wrap filling, pinch close, shape into long flat tongue.

表面刷蛋黃液、撒芝麻，叉子扎孔防止鼓包。

Brush yolk, sprinkle sesame, poke holes with a fork.

烤箱165-180°C烤25-30分鐘，或平底鍋小火每面煎7-10分鐘。

Bake at 165-180°C for 25-30 minutes, or pan-fry.