Shredded radish cake
Introduction:
Production steps:
Step 1: rub the radish into shreds, add appropriate amount of salt, marinate out of water, and then dry
Step 2: cut the sausage and ham into small pieces, add other seasonings to the meat, add shredded radish, and mix well
Step 3: after finishing the water and oil skin, take 25g water and oil skin
Step 4: after finishing the oil skin, take 15g oil skin
Step 5: wrap the oil skin in the water skin
Step 6: after wrapping
Step 7: roll it out, roll it out like this
Step 8: roll it up, wrap it in plastic wrap and wake up for about 15 minutes
Step 9: roll it out again and roll it up
Step 10: wake up for another 15 minutes or so
Step 11: press flat and roll out
Step 12: pack in the shredded radish stuffing and close it slowly, like a mooncake
Step 13: gently press flat
Step 14: brush the egg and wrap it in sesame
Step 15: heat the oven up and down at 220 degrees for 20 minutes
Step 16: OK
Materials required:
Oilskin: Flour: 200g
Water oil skin: salad oil: 50g
Warm water: moderate
Oil skin: Flour: 140g
Oil skin: salad oil: 60g
Pork stuffing: right amount
Sausage: right amount
Shredded radish: right amount
Scallion: right amount
Salt: right amount
Yellow rice wine: right amount
Pepper: right amount
Peeled Sesame: right amount
Ginger powder: appropriate amount
Note: when I make water oil noodles, I put a little baking powder in it. This small cake is suitable for hot eating
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Luo Bo Si Bing
Shredded radish cake
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