椒盐牛舌饼 Black sesame puff pastry cakes

【椒盐牛舌饼】
by 毛毛妈

一网亲让我做牛舌饼,参考了网上的几个方子,用了我自己试好的酥皮配方,用了和芝麻和山核桃,做了这款牛舌饼,味道非常棒。

 椒盐牛舌饼 Black sesame puff pastry cakes

用料:
水皮:
1:中筋面粉(All-purpose flour)3/4杯(120克),固态猪油(Lard)3大匙(45克),细白糖2大匙;
2:水3大匙(45克);
油皮:
3:低筋面粉(Pastry & Cake flour)1/3杯(55克),固态猪油(Lard)3大匙(45克)切成小丁;
馅:
4:糯米粉1/4杯(25克),小火炒熟或微波炉叮熟;
5:熟黑芝麻1/3杯(40克),香烤山核桃 1/2杯(55克),盐3/4茶匙,糖1大匙,花椒粉1/3-1/2茶匙;
6:蜂蜜2大匙(30克);
7:蛋清1个。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。以上的材料可以做12个牛舌饼。

做法:
1、水皮:将1料里的面粉放入盆里,将猪油切小方块放入面粉里(图1),用Pastry blender或用手将面粉抓捏到猪油里成肉馅样(图2)。然后倒入2料,用叉子兜匀成较大块(图3)。移至案板上,手上撒点面粉,将水皮在撒了稍许面粉的案板上揉几下成面团(图4),然后包上保鲜膜保湿静置15分钟。

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

2、油皮:同样3料里的猪油同样切小方块放入3料面粉里(图5),用Pastry blender或用手将面粉抓捏成成肉馅样,然后手上稍微沾点面粉揉成软面团,分割成12等份(图6),盖上保鲜膜保湿静置15分钟。
3、馅:黑芝麻和山核桃分别装入塑料袋中,用擀面杖压或敲碎(图7-8)后,放入一碗中,然后放入剩余5料和4料(图9),用一勺子搅拌均匀。然后放入蜂蜜(图10)和打散的鸡蛋清(图11),用一勺子搅拌均匀(图12)。手上沾少许面粉,分成12等份,捏成小球(图13)待用。

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

4、皮:将水皮分成12等份(图14),油皮也分成12份(图15),取一份揉圆压扁,放上一个油皮,用手将口收紧(图16),揉成球状(图17),依次做好剩余11份。做的过程注意其他的要盖上保鲜膜保湿。包好的水油皮压扁,擀成长长椭圆形(图18),从底部往上卷成筒(图19-20)。依次做好所有水油皮。

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

5、牛舌饼:卷筒再压扁,沿横向擀成椭圆形,再从底部往上卷成筒(参考图18-20)。收口朝上将两段压到中间(图21)成圆形。收口朝下(图22)压扁擀开成7-8厘米直径圆饼,放上1个馅球(图24),仔细收口捏好粘住(图25)。翻转180度收口向下(图26),轻轻擀开成椭圆形(图27)。

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

6、做好的牛舌饼放入铺了烤盘纸的烤盘里(图28),放入预热至375F/190C的烤箱,烤20分钟。稍凉后就可以吃了。

 椒盐牛舌饼 Black sesame puff pastry cakes

心得分享:
1:多余的牛舌饼可以冷冻储存,再吃前可以烤箱350F烤5分钟。

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

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