牛舌餅 Ox-Tongue Pastry 食材 水油皮 中筋麵粉 120g 黃油 40g 溫水 50g 糖 15g 鹽 1g 油酥 低筋麵粉 90g 黃油 45g 椒鹽餡 熟麵粉 90g 熟白芝麻碎 50g 熟花生碎 40g 熟核桃碎 30g 糖 45g 花椒粉 2.5g 鹽 2.5g 黃油 15g 玉米油 40g 表面裝飾 蛋黃液 白芝麻 Ingredients Water Dough All-purpose flour 120g Butter 40g Warm water 50g Sugar 15g Salt 1g Shortening Dough Cake flour 90g Butter 45g Spiced Salt Filling Cooked flour 90g Crushed toasted sesame 50g Crushed peanuts 40g Crushed walnuts 30g Sugar 45g Szechuan pepper powder 2.5g Salt 2.5g Butter 15g Corn oil 40g Garnishing Egg yolk wash White sesame seeds 製作步驟 / Steps  餡料材料拌勻，分27g每份搓圓，冷藏定型。
Mix filling ingredients, shape into 27g balls, and chill.  水油皮與油酥材料各揉成團，蓋膜冷藏鬆弛30分鐘。
Knead two doughs separately, cover and chill for 30 minutes.  水油皮分18g、油酥11g，水油皮包入油酥捏緊。
Divide water dough 18g, oil dough 11g. Wrap oil dough.  收口朝上擀成長條，由上往下捲起，鬆弛15分鐘。
Roll into long strip, roll up, rest for 15 minutes.  重複擀捲一次，蓋保鮮膜鬆弛15分鐘。
Repeat rolling and rolling up, rest for 15 minutes.  包入餡料收口捏緊，搓長壓扁成牛舌狀。
Wrap filling, pinch close, shape into long flat tongue.  表面刷蛋黃液、撒芝麻，叉子扎孔防止鼓包。
Brush yolk, sprinkle sesame, poke holes with a fork.  烤箱165-180°C烤25-30分鐘，或平底鍋小火每面煎7-10分鐘。
Bake at 165-180°C for 25-30 minutes, or pan-fry. 
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