Recipe for Classic Chinese Pastries: Salt and Pepper Ox Tongue Cookies

For the filling, first mix the dry ingredients, then add water, honey, and corn oil, mix well, wrap, and refrigerate.

Mix the oil-based ingredients together, wrap them up, and refrigerate for later use.

Mix the water-oil dough ingredients together and knead until smooth. I kneaded it until I achieved a windowpane test, but you can knead it however you like—you can still have layers of flaky pastry even without a windowpane test!

Divide the oil dough and the shortcrust pastry into 10 equal portions.

The filling is also divided into 10 portions.

Take a piece of dough, seam side up, flatten it, and wrap a piece of shortcrust pastry inside.

Slowly push it up with your thumb and forefinger, then pinch it tightly.

Wrap all

Take the first one, seam side down, and roll it out into an oval shape.

Roll it up from top to bottom

Directly at a 90-degree angle, with the seam facing upwards, press down once.

Roll out

Roll it up from top to bottom

Roll them all up, cover with plastic wrap and let them rest for 10 minutes.

Take a piece of relaxed dough, seam side down, and roll it out into the shape shown in the picture.

Wrap the filling

Pinch the top and bottom together, then pinch the left and right sides together as shown in the picture, and then roll it out.

Flip it over and tidy it up a bit.

I placed some on both sides to see if baking them upside down would result in a flatter surface (or you could cover the surface with a lighter baking tray).

170 degrees for 25 minutes

Let's break it open and see...not bad!