deep-fried flaky pastry filled with shredded pork and giant radish(luo bo su bing )

deep-fried flaky pastry filled with shredded pork and giant radish

Introduction:

"I like to eat radish very much. When I see beans making crispy radish, I want to try it myself. The first time to make radish crisp, the taste is OK, but the time is not long, easy to deteriorate, so as soon as you finish, you have to share it with others, ha ha, everyone is very praise me? That's the sense of accomplishment. It's salty filling, but I still like sweet wife cake. It's almost the same, but the filling is different. Now I'm an expert in making this kind of pastry

Production steps:

Step 1: knead the water and oil skin first: 300 grams of sifted flour, 60 grams of sugar and 150 grams of lard.

Step 2: knead the pastry again: 300 grams of sifted flour and 150 grams of lard.

Step 3: knead the two sides well, the left side is water oil skin, the right side is pastry. Knead the dough for 15 minutes.

Step 4: take advantage of this time to make radish stuffing. Peel and wash the radish, and shred it with a planer

Step 5: put the sliced radish into the pot and boil it to remove the astringency of radish.

Step 6: after the radish is slightly cool, squeeze the boiled shredded radish to dry, and be sure to squeeze some.

Step 7: add salt and sugar to taste and mix well.

Step 8: mince the pork and add the cornmeal

Step 9: add salt

Step 10: add soy sauce and mix well.

Step 11: add the mixed pork into the dried radish shreds.

Step 12: stir well to make radish stuffing.

Step 13: divide the two kinds of dough into small balls of the same size, the one on the left is water oil skin, and the one on the right is pastry. (I made 20 of them respectively)

Step 14: flatten one of the water oil dough and wrap it in the pastry dough.

Step 15: close the mouth with a tiger.

Step 16: knead round

Step 17: take one of them and roll it into an oval shape.

Step 18: roll it up from top to bottom.

Step 19: put it upright again

Step 20: roll it into an oval again

Step 21: roll up and down again

Step 22: cut in half in the middle.

Step 23: hold half of it upright and flatten it.

Step 24: pack in the radish stuffing

Step 25: like baozi, close the mouth

Step 26: close the mouth down and gently flatten it.

Step 27: after all, cut twice on it with a knife, put it in the preheated oven, and bake at 180 ° for 5 minutes.

Step 28: take it out again, brush the egg liquid first, sprinkle sesame seeds on it for decoration, then send it into the oven, bake it at 180 ° for 25 minutes, depending on the oven, you can see the color getting darker.

Step 29: freshly baked radish crisp, delicious yo.

Materials required:

Pork: 300g

Flour: 500g

Radish: 600g

Egg: 1

Scallion: right amount

Lard: 300g

Salt: right amount

Sugar: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Note: radish water, must squeeze dry water. The dough to be wrapped should be sealed with plastic film to prevent air drying. Now it's better to brush the egg liquid first and then put sesame seeds.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Luo Bo Su Bing