Old Beijing Salt and Pepper Beef Tongue Crispy

1. Stir fry 50g black and white sesame seeds until cooked (filling)

2. Stir fry 150 grams of flour until it turns yellow (filling)

3. 150g white sugar (filling)

4. 10g salt, 10g Sichuan pepper noodles (filling)

5. Pour all the fillings together and mix them with two egg whites (filling)

6. Put all the leather ingredients together and knead them into a ball (300g flour+35g white sugar+50g lard+120g water). Put all the pastry ingredients together and knead them into a ball (240g flour+75g lard)

7. Rub the dough and pastry separately and divide them into small pieces

8. Wrap the pastry in leather

9. Like wrapping up

10. Pastry wrapped in oil

11. Wrap and cover with a hot cloth for later use

12. Roll out the package in the picture

13. Roll up

14. Roll it out again

15. Roll it up again

16. Dry it into a circle again

17. Filling

18. Wrap it up and cover it with a hot towel

19. Package as shown in the picture

20. Wrap the filling and roll it into a cow tongue shape

21. Place it in a baking tray, brush with egg mixture, and sprinkle with black sesame seeds

Preheat the oven for 5 minutes

23. Bake at 160 degrees Celsius for 25 minutes (depending on your own oven) until the surface turns golden brown

24. Out of the oven

25. Take a bite and it will fall off

26. Leave a lasting fragrance in your mouth and teeth

27. Cool it down for better taste