material
Material of the dough sheet: 2+ 1/3 cups of all-purpose powder, hot water 1 cup, 4 tablespoons of refined salt 1/4, and a proper amount of refreshing powder.
Cake stuffing: 500g of shredded radish, 0//2 teaspoons of refined salt, 0//2 teaspoons of Lee Kum Kee oyster sauce, 0//2 teaspoons of Wei Ji, 0//2 teaspoons of spiced powder, 0//2 teaspoons of pepper, 0//3 teaspoons of sesame oil.
working methods
Peel the radish first and plane it with the thickest side;
2. Put 1/2 teaspoons of salt on the shredded radish. After stirring, the radish will slowly flow out of the water. Tilt the bowl of radish and let the water flow to the bottom of the bowl.
3. When the radish is poured, stir the dough. Add 2 cups of flour to a large bowl, pour in 1 cup of hot water, add 1/4 teaspoons of refined salt, stir with a spoon, stir with claws, and the hot air will dissipate. Then stir and lubricate the dough by hand, and cover the dough with a wet towel.
Fourth, after waking up, you can make stuffing, pour out the water oozing from the radish, grab the water and add 1 tablespoon Lee Kum Kee oyster sauce, 1/2 tablespoons fragrant powder, 1/2 tablespoons spiced powder, 1/3 tablespoons black pepper and 65433 tablespoons sesame oil.
5. Divide the dough into ten parts. If you don't pat the dough and don't care about the uniformity, you can divide it equally with the naked eye and control the size yourself. Round the juicer by hand and press it into thin slices with a flour stick, with the edge as thin as possible;
6. Wrap the stuffing like a steamed stuffed bun and put away the wrinkles. Don't fill too much, because radish always oozes water, which easily wets the edge of the dough and makes it difficult to close it. When you are proficient, add more stuffing.
Seven, put the passbook, pinch the tip, pinch the hole above, to prevent water from flowing out;
8. Put the cake down again, flatten it into a cake shape with the palm of your hand, put it in a non-stick pan, raise the fire, put a proper amount of base oil, put the wrapped radish cake in, close it, fry for a while, and pour 2 spoonfuls of water on the pan;
Nine, cover the lid and let the steam steam out the skin of the radish cake. Radish stuffing is relatively easy to make, so don't worry about the unripe stuffing;
Ten, time is up, open the lid and collect the water in the fire. Look, at this time, the skin has become the color of a mature face;
1 1. After collecting the water, turn to low heat to see if the bottom is fried into golden brown. If it is not ripe enough, fry it again;
Twelve, fry until golden brown, then fry the other side, fry until golden brown, and then take out the pot.
skill
First, when filling with shredded radish, be sure to pour enough water, otherwise the filling will be too wet;
Second, when wrapping cakes, the passbook must be pinched firmly. If the mouth is too wet, you can jump on it with dry flour;
Third, because the radish has been salted when watering, it is no longer salted when filling, so you can consider adding more peppers to refresh yourself;
Fourth, what should I do if there are too many fillings? Eggs are easy to break, just like fried egg horns. Spread the egg liquid on the pot with stuffing in the middle, then wrap it in a semicircle and fry it slowly. What if the stuffing is not enough? When frying something, put some into the dough blank, wrap it up and fry it like a radish cake, so as not to have a refreshing taste.
Method 2 of frying radish cake
material
Ingredients: white radish ham, chopped green onion, cuttlefish, corn kernels, mung bean salt, raw flour, sesame oil, pepper and vanilla.
working methods
1. Cut radish into shreds or granules, blanch for later use (salt pickling is also acceptable), peel cuttlefish, mash it with a pulverizer, add salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onion and radish granules, and mix well to form a blank;
2, sit in the pot and order fuel. After the oil is hot, put the white radish cake blank into the pot and fry it until golden brown.