Shredded radish cake(luo bo si bing )

Shredded radish cake

Introduction:

"Thin skinned, delicious shredded radish cake."

Production steps:

Step 1: white radish is warm. It has the effect of removing phlegm, moistening lung, detoxifying and promoting body fluid. To choose a smooth white radish with water, ten shredded radish cakes need 700 grams of white radish.

Step 2: rub the radish into uniform shredded radish with the wiping board, put it into boiling water and blanch for 2-3 minutes (remove the spicy taste and part of the moisture in the radish), then extrude part of the moisture from the blanched shredded radish by hand.

Step 3: dice 50g ham sausage. The effect of adding ham sausage to enhance aroma.

Step 4: soak 40g vermicelli in warm water and chop it with a knife (add vermicelli to improve the taste of radish cake).

Step 5: put the processed shredded radish, diced ham and vermicelli together, add appropriate amount of sesame oil, oyster sauce, monosodium glutamate, sugar, pepper and salt, and stir well. Then the filling of shredded radish cake is finished (no soup in the filling, otherwise the thin skin of shredded radish cake is easy to break).

Step 6: the shredded radish cake needs cold water and noodles, that is, normal temperature water, 400 grams of high gluten flour (I prepare 10 pieces of stuffing and 20 pieces of noodles at a time, which will reduce a lot of working procedures next time). Slowly add 210 grams of water to make the dough.

Step 7: cover the dough with plastic wrap for 40 minutes.

Step 8: the dough is smooth, elastic and non stick.

Step 9: make the dough into a 30g dose. With the improvement of the level, the same filling agent can be reduced to 25g, and the crust will be thinner.

Step 10: make the prepared preparation into a rectangle of moderate thickness, put it into a flat bottom container, add vegetable oil and soak for 15 minutes. The oil should just cover the preparation. A trick to make dough thin and not bad.

Step 11: put the soaking agent on the panel to sort out the shape.

Step 12: roll the side close to you with the rolling stick, and then roll forward.

Step 13: the dough is well blended, and the feeling of rolling is very cool, which is a feeling of rolling and pushing. It's a hand to find this feeling.

Step 14: put 50g stuffing on one end of rolled dough. (for the first time, you can put less stuffing to cover the stuffing.)

Step 15: roll forward first.

Step 16: diagonal roll.

Step 17: roll diagonally in the other direction.

Step 18: finally, roll straight.

Step 19: stand up after rolling and take a picture.

Step 20: turn the pan from high heat to low heat, add a small amount of oil (there is oil on the surface of the cake during the production process), and put the rolled cake into the pan.

Step 21: first put one side of the pan into shape, then turn it over, and press it down evenly with the pie shovel to make the cake thinner and rounder.

Step 22: the prepared shredded radish cake has a thin skin and fresh stuffing. You can see the red ham in the stuffing through the skin.

Materials required:

High gluten flour: 400g

White radish: 700g

Ham: 50g

Fans: 40g

Vegetable oil: right amount

Sesame oil: appropriate amount

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

MSG: moderate amount

Pepper: right amount

Note: 1, one time can be more and point surface oil, put into the preservation film in the refrigerator, with the use of easy to take, generally can be stored for three days. 2. The process of putting stuffing roll on the dough should be adjusted continuously. The standard of adjustment is that the rolled cake should be round.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Si Bing