[shredded radish cake](luo bo si su bing )

[shredded radish cake]

Introduction:

"Playing baking for a year and a half, it's the fourth time I've made Chinese pastry. Different from the past, I used lard to make pastry, but this time I used salad oil. Chinese pastry is better than lard. I had been struggling for a long time before making grey pastry. Because I didn't use salad oil to make pastry, I didn't know what the effect would be. So for the sake of safety, I bought lard and refined lard after work. As a result, when the dough was mixed up, I found that I forgot the key point. It's cold weather and lard is easy to coagulate, so the pastry dough is hard after mixing, and it can't mix well with the water oil skin after rolling. As a result, the pastry failed, so we used salad oil again, and finally succeeded. Therefore, to make pastry with lard, we must choose warm weather. For example, in our central region, there is no heating and the air conditioner can't be turned on. Let's make it with salad oil. The taste will be slightly worse than lard, but it's still delicious. You can rest assured to try it. This shredded radish stuffing, which can be said to be cold shredded radish, is only added with some of the simplest seasonings, but it's still very delicious. After the stuffing is mixed, I can't help eating a few mouthfuls. "

Production steps:

Step 1: prepare the required materials.

Step 2: wash, peel and shred radish, marinate with salt for 20 minutes.

Step 3: squeeze the water in the shredded radish, add chopped shrimp, chopped green onion, sesame oil and salt.

Step 4: stir the filling evenly and set aside.

Step 5: add 60 grams of salad oil to 170 grams of flour. (it will be loose at the beginning of the meeting, so if you insist, you can form a group.)

Step 6: stir well and add 50g of water and oily dough.

Step 7: add 20g salad oil to 55g flour to neutralize.

Step 8: wrap the water oil skin dough and pastry with plastic film and relax for 30 minutes.

Step 9: divide the water oil skin dough and pastry dough into 10 small dosage forms.

Step 10: roll out the water oil dough and put on the pastry.

Step 11: tighten the neckline.

Step 12: roll out the dough after 10 minutes of relaxation.

Step 13: roll up from one end to the other after rolling.

Step 14: relax again for 10 minutes.

Step 15: repeat the 12 steps and roll out the length again.

Step 16: roll up again and relax for 10 minutes.

Step 17: roll out the loose dough and put on the shredded radish.

Step 18: squeeze the mouth tightly and wrap it round. Put it in the baking tray covered with oil paper, brush the egg liquid and sprinkle sesame seeds. (the quail egg liquid I brush is not very yellow when baked)

Step 19: preheat the oven at 220 degrees, heat up and down, bake in the middle layer for about 20-25 minutes.

Step 20: cool or eat hot.

Materials required:

Common flour: 170g

Salad oil: 20g

Sugar: 20g

Salt: 5g

Water: 50g

Flour: 55g

White radish: half

Shallot: 2

Dried shrimps: a handful

Chicken essence: 1 / 2 tsp

Sesame oil: 1 tbsp

Note: you can also add some minced meat to the shredded radish stuffing. It's suggested that you double the amount in my recipe, just to fill a baking tray. When the water oil dough is mixed evenly, it will be dry and loose at the beginning. If you insist on kneading, you can knead it completely. Don't add liquid at will.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Luo Bo Si Su Bing