【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。
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。
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。
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。
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）。
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。
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。
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