Savory Beef Tongue Pastry ~ Scallion Sesame Pancake

Corn oil and chopped scallions.

Heat oil in an iron pan over low heat and fry slowly.

Strain the fried scallions.

Perfect scallion oil, extremely fragrant.

Make the shortening dough first: measure 150g of flour, add scallion oil, 7g of salt, and mix evenly with a spatula. Fresh scallion bits can also be added.

Left side: shortening dough. Right side: oil dough (no photo for the oil dough part, skipped). Simply mix all ingredients evenly and cover with plastic wrap. Let it rest for 30 minutes.

Divide the shortening and oil dough into ten equal portions each. Wrap the shortening dough with the oil dough and seal tightly.

Roll out into an oval shape (similar to a tongue).

Fold one-third over.

Roll out again along the longer edge.

Fold over one-third one more time.

Side view for better clarity.

Finally, gently flatten and elongate with a rolling pin. To create more layers, repeat the fold-and-roll process up to three times.

Brush a thin layer of egg wash or honey water.

Sprinkle sesame seeds. Preheat the oven.

Preheat the oven, place on the middle rack, bake at 180°C for 30 minutes. Watch for noticeable puffing and golden surfaces. Ensure the inside is cooked through (not doughy); if needed, cover with aluminum foil and extend the baking time. This ensures it flakes perfectly—crispy, tender, layered, fragrant, and delicious! For convection ovens: bake at 170°C for 25 minutes, then 150°C for 5 minutes. Let cool in the oven if desired.

A beautiful photo.

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This version uses only corn oil. It turned out great as well.