Filling method: medium gluten flour 150g, cooked sesame 65g, sugar 120g, salt 10g, pepper powder 10g, and 2 egg whites.

1. The raw materials used are scattered, so it is recommended to weigh them separately for later use.

2. Put the medium gluten flour into a steamer and steam for 20 minutes to take it out. The steamed flour was poured on the chopping board.

3. Crush the steamed flour with a rolling pin, and the steamed flour will have caked particles.

4. Mix cooked sesame+sugar+salt+pepper. Cooked sesame seeds can be black, white or mixed.

5. Add egg white to the mixed dry stuffing and knead it into a ball.

6. Shape the kneaded stuffing so as to cut it into small pieces.

Shui Pi (medium gluten flour 200g, white oil 40g, sugar 35g, water120ml) and oil skin (medium gluten flour150g, white oil 80g):

7. Do Shui Pi first: Shui Pi's raw materials are ready

8. Medium gluten flour+white oil+sugar+water

9. Mix well without dry powder, and cover with plastic wrap or wet cloth for later use.

10. Let's make cakes. The pastry dough only needs white oil and flour.

1 1. Flour and white oil are mixed together.

12. Knead into a ball for later use. If there is no white oil, you can also use salad oil and replace it in equal amount.

The practice of mixing into cakes:

13. Take out Shui Pi dough and roll it into rectangular thin dough with a rolling pin.

14. Cut the fresh-keeping bag, put it under the oil skin, and roll it into a smaller oil skin with a rolling pin.

15. Carefully uncover the oil skin and buckle it in the middle of Shui Pi.

16. Wrap the oil skin around Shui Pi with extra dough. If it is not enough, you can stretch it properly and pinch it at the joints.

17. Turn it over with the seam facing down and roll it into thin slices with a rolling pin. The knife cuts in the middle of the dough.

18. The upper piece rolls from top to bottom, and the lower piece rolls from bottom to top. Cut into cubes of the same size with a knife for use.

19. I cut 16 noodles. If the cut noodles are afraid of air drying, it is recommended to cover them with a layer of plastic wrap.

20. The stuffing is also cut into 16 parts by weight.

2 1. Round the filling by hand to make bread.

22. Take an oil-in-water noodle, press it in the middle, collect it in the middle of both sides, and roll it into dumpling skin with a rolling pin.

23. Put the stuffing in the skin.

24. Use life to slowly tighten your mouth and finally knead it into a circle.

25. Make all the dough embryos according to the above method.

26. Roll it flat with a rolling pin. Don't roll it too thin, or it will taste bad. I suggest it be thicker than the one in my picture.

27. The baking tray is covered with tin foil, with double layers of oil on the surface, and the cow tongue cake embryos are neatly arranged.

28. One baking tray can't hold it. I made two baking pans, one 62L and the other 16L.

29. Preheat the oven to 200 degrees, in the middle layer of the oven, about 15 minutes.

30. Never bake it for too long, or it will taste very hard. You don't need to brush your face when baking. The beef tongue cake is white.