Black sesame puff pastry cakes 椒盐牛舌饼

【Black sesame puff pastry cakes】
by MaomaoMom

This delicious puff pastry cake is made with roasted black sesame and pecan filling and Chinese phyllo wrap. Its shape looks like cow tongue and thus got it Chinese name as Cow tongue cake.

 Black sesame puff pastry cakes 椒盐牛舌饼
Meal type: Appetizer or dessert
Prepare time: 1.5 h
Cook time: 20 minutes
Level: medium
Yield: 12 servings

Ingredients:

Puff pastry:

1) 3/4 cup unsifted all purpose flour (120g), 3 tbsp lard (45g) diced;
2) 3 tbsp water (45 g);
3) 1/3 cup unsifted cake&pastry flour (55g), 3 tbsp lard (45g) diced.

Filling:
4) 1/4 cup glutinous rice flour (25g), microwave 1 minute, stir and microwave 1 minute again;
5) 1/3 cup roasted black sesame seeds (40g); ½ cup roasted pecans (55g), ¾ tsp salt, 1 tbsp sugar, 1/3 to ½ tsp Sechuan peppercorn powder;
6) 2 tbsp honey;
7) 1 egg white, beaten;

Directions:

Dough:
1: Place all ingredients of Ingredient 1) in a bowl (Picture 1), work lard into flour using your fingers or a pastry blender until the mixture becomes crumbly (Picture 2). Add water of Ingredient 2) and combine them with a fork (Picture 3). Transfer to a lightly floured surface and knead a few times until form smooth dough (Picture 4). Cover with plastic wrap and let it rest for 15 minutes.

椒盐牛舌饼1 Black sesame puff pastry cakes 椒盐牛舌饼

Oil paste:
2: Combine all ingredients of Ingredient 3) in a small container (Picture 5). Work lard into flour using your fingers or a pastry blender until become combined to form dough (Picture 6) Cover with plastic wrap and let it rest for 15 minutes.
Sesame filling:
3: Place roasted sesame seeds and roasted pecans in two plastic bags, repectively, seal and roll with a rolling pin to crush into fine pieces (Picture 7-8). Transfer the crushed seeds and pecans to a medium size bowl. Add all the rest of ingredients of Ingredient 5) and 4) (Picture 9) and mix well. Add honey (Picture 10) and beaten egg white (Picture 11) mix to combine well (Picture 12). Dust flour on your fingers and divide the filling into 12 equal portions (Picture 13), and set aside.

椒盐牛舌饼2 Black sesame puff pastry cakes 椒盐牛舌饼

Puff pastry:
4: Knead the dough a few times and then divide into 12 equal portions (Picture 14) and also divide the oil paste into 12 equal portions (Picture 15). Flatten each dough to a circle and place one oil paste ball on top. Carefully work the dough up to cover the oil paste (Picture 16) and seal it and roll with your palms to form a ball (Picture 17). Repeat for the remaining 11 portions. Cover others with plastic wrap while working on a dough. Press down each ball and roll out into an oval about 15 cm long (Picture 18). Roll from bottom to top to form a slender roll (Pictures 19-20). Repeat for the remaining 11 portions.

椒盐牛舌饼3 Black sesame puff pastry cakes 椒盐牛舌饼
 

Assemble pastry cakes:
5: Press down each roll and roll along short direction out into an oval about 12 cm long. Roll from bottom to top to form a slender roll (see Pictures 18-20). Tug in both ends towards center to form a ball (Picture 21). Ends on the bottom (Picture 22), press down and roll out to 7-8 cm circle. Please one sesame filling on the center (Picture 24). Carefully work the dough up to cover the filling, seal the opening (Picture 25), Turn it upside down (Picture 26), press down and gently roll it out into 7-8 cm oval (Picture 27). Repeat for the remaining 11 portions.

椒盐牛舌饼4 Black sesame puff pastry cakes 椒盐牛舌饼

6: Place pastry cakes on a parchment paper lined baking sheet (Picture 28). Bake at 375F/190C for 20 minutes. Cool before serving.

 Black sesame puff pastry cakes 椒盐牛舌饼

Tips:Leftover cakes can be stored in airtight containers in a fridge for up to 4 days or in a freezer for up to 3 months. Prior to serving, bake at 350F for 5-6 minutes.

pf button big Black sesame puff pastry cakes 椒盐牛舌饼

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17 Responses to Black sesame puff pastry cakes 椒盐牛舌饼

  1. jingli says:

    涼吃味道非常正宗!非常好吃!

  2. 水蜜桃 says:

    昨天我试做了这个椒盐饼。还算成功。味道也不错。只是油皮和馅都比较粘手没法成型。我要用勺子才能放成一份一份。可是我看你的都能分成型。是不是我太稀了要多加点面粉?谢谢!

  3. jing says:

    今天做了这个牛舌饼特别成功,真好吃,皮特别酥,谢谢毛毛妈的方子!
    另外想请叫一下如果不用lard, 可以用什么替代比较好呢?

  4. Fay says:

    谢谢分享!请问可以用黄油代替猪油吗?

  5. Chloe says:

    谢谢毛毛妈,今天试了这个,比我想象的好吃,虽然我做的几乎都破皮了,可是还是好吃,谢谢

  6. shjljy says:

    请问毛妈妈:带壳的核桃去壳后还要烤一下吗?如要烤需要多长时间。谢谢!

  7. shjljy says:

    请教毛毛妈:我用肥肉炼的猪油已凝固能行吗?

  8. shjljy says:

    毛毛妈:昨天作了这饼馅的味道非常好吃,只是烤好后表面一层是白色没有你烤的那么黄,最主要的是表皮虽然酥,内里没有分层实实的,请指点是什么原因。谢谢!
    另:你的香烤薯块用的黑胡椒是胡椒粒还是胡椒粉。

  9. zkci says:

    请问:固态猪油(Lard)那里有卖?

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