Crisp white radish cake(su xiang bai luo bo bing )

Crisp white radish cake

Introduction:

"My sister bought a big white radish. I can't finish it for many days. It's wilting. Mother said she wanted to eliminate it quickly, so she decided to make pancakes. In this way, my white radish cake was born!! "

Production steps:

Step 1: shred white radish, blanch in boiling water, drain and shred; soak and shred sea rice

Step 2: add chopped green onion and ginger, vegetable oil, salt, sugar, soy sauce, cooking wine, pepper and white vinegar, stir into stuffing, and let stand for 20 minutes.

Step 3: flour and water knead into dough; white oil and a little flour knead into pastry. Then divide into the same number of parts, a dough package a pastry, into a dustpan.

Step 4: like making a thousand layer cake, roll each dustpan open, roll it up again, and let it stand in the refrigerator for 15 minutes;

Step 5: roll it open again, roll it up and let it stand in the refrigerator for 15 minutes.

Step 6: finally, the ball is made into a round dustpan, and the stuffing is wrapped and pressed into a cake.

Step 7: put a little oil on the electric cake pan, and then put the cake flat for 15 minutes. It's delicious with millet porridge.

Materials required:

Flour: 220g

Water: 80g

White oil: 50g

White radish: right amount

Haimi: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Vegetable oil: right amount

Pepper: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

White vinegar: right amount

Precautions: 1. When you want to roll pastry, you must put it in the refrigerator long enough to make the dough have a certain hardness before rolling the pastry for the second time; 2. The thinner the pastry is rolled, the more layers the pastry has, and the more layers the pastry has.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: other

Chinese PinYin : Su Xiang Bai Luo Bo Bing