Fresh and fragrant Meipi cake: shredded radish cake(xian xiang wei mei pi su diao zha luo bo si su bing )

Fresh and fragrant Meipi cake: shredded radish cake

Introduction:

"I made radish cake once before. It tasted delicious without chicken essence. I bought a radish last weekend. It was really fat and attracted by its lovely appearance. Although it was a little huge, I bought it back. Half of it was used for stew and half was ready to make shredded radish cake. This kind of vegetarian pie has been made before, and it has also been made with carrots. Today's practice is a little different from before. It has been added with pastry to make a pastry. It hasn't been bitten yet, and it's so crisp that it falls off in the hand. Anyway, its delicious food has captured my little bear. "

Production steps:

Step 1: peel radish, rub into silk, put some salt, marinate for 20 minutes.

Step 2: squeeze out the water from the pickled shredded radish.

Step 3: don't pour out the squeezed radish juice, but also use it.

Step 4: pour the pastry ingredients into a bowl.

Step 5: knead into pastry and set aside.

Step 6: make the oil skin, pour the flour and oil together, mix them first, then pour the radish juice.

Step 7: pour a small amount several times until the dough is well blended and let it relax for 15 minutes.

Step 8: mix shredded radish with seasoning.

Step 9: after the dough is relaxed, take a piece of pastry and knead it round, then take a piece of pastry and knead it round, flatten it and wrap it with pastry.

Step 10: close up.

Step 11: rolling, rolling, rolling, rolling.

Step 12: finally flatten the dough, roll it into a round piece, put the shredded radish into it, close the mouth, and then flatten it, and the cake is ready.

Step 13: after making two, weighing them one by one, I felt a little troublesome, so I packed the rest of the pastry into the rest of the dough.

Step 14: roll out and roll up.

Step 15: divide it into 6 equal parts, roll each part open, wrap it with shredded radish, close it, flatten it, and the cake is ready.

Step 16: put the right amount of oil in the pan, heat it up, put the cake in over low heat, and cook it until both sides are golden.

Materials required:

Flour: 200g

Lard: 10g

Vegetable oil: 40g

Radish juice: 92g

Low powder: 100g

Shredded radish: 450g

Pepper powder: right amount

Pepper: right amount

Sesame oil: right amount

Shallot: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: water oil skin: 200g common flour, 10g lard, 40g vegetable oil, 92g radish juice, 92g pastry: 100g low flour, 50g lard, stuffing: 450g shredded radish, pepper, sesame oil, shallot salt, chicken essence 1, water oil skin and the oil in the pastry can use lard, but there is not enough lard at home, so we use part of vegetable oil instead. If there is no lard, we can also use vegetable oil But lard has the best shortening effect. 2. The flour in the pastry can also use ordinary flour, because the ordinary flour is not enough, I used low gluten flour. 3. Don't pour the radish juice for kneading. Knead it into a soft and hard dough as needed. 4. The amount of shredded radish is not fixed, according to their own situation can be put. 5. A total of 8 pieces were made, each of which is about 40 grams of oil skin and 18 grams of pastry. 6. I still put some chicken essence this time. In fact, it's OK not to put it. Shredded radish is always fresh.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Xiang Wei Mei Pi Su Diao Zha Luo Bo Si Su Bing