Beef Tongue Bread

Ngao Lei Soh

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Nicknamed “ngao lei”, meaning “beef tongue” because of its shape, this sweet, fried bread with a crunchy top is a popular breakfast item in Hong Kong. It is made by combining two types of dough—a lighter “soei pei” (water skin) and a sugary and heavier “yao sum” (oily centre). When deep-fried, the latter caramelises and forms swirls in the fluffy bread.


First dough

Soei Pei

Medium-gluten flour (zong garn fun) 600 g
Starter dough 115 g
Sugar 75 g
Lard 40 g
Baking powder ½ Tbsp
Egg 1
Water 190 ml

Second dough

Yao Sum

Low-gluten flour (dai garn fun) 300 g
Sugar 115 g
Lard 20 g
Water 75 ml
Cooking oil for deep-frying


  • Mix first dough ingredients to form a dough. Leave to rise for 3 hours.
  • Mix second dough ingredients to form a dough.
  • Roll first dough out on a floured surface until it is large enough to enclose second dough. Bring sides of first dough up to enclose second dough. Roll out combined dough. Fold in the sides and roll out again. Repeat the folding and rolling out of dough a few more times.
  • Roll dough out into a 5-mm thick sheet. Take one end of the dough and roll tightly towards the other end as you would a Swiss roll. Cut into 12 equal portions. Lightly flatten each piece of dough, cut-side up.
  • Heat oil and deep-fry dough pieces until brown. Remove and drain well before serving.