condiments
Ordinary flour (oil skin) 130g
60 grams of water (oil skin)
20 grams of vegetable oil (oil skin)
3 grams of salt (oil skin)
Ordinary flour (pastry) 100g
50g vegetable oil (cake)
condiments
Pork stuffing
100g
White radish (stuffing)
200 grams
Shredded onion and ginger (stuffing)
5 grams
Pepper (filler)
2 grams
Light soy sauce (stuffing)
1 teaspoon
Salt (filler)
3 grams
Edible oil (stuffing)
1 teaspoon
Sesame oil (stuffing)
1 teaspoon
white sesame
30 grams
Method for making shredded radish shortcake
1.
Composition:
2.
All the ingredients in the oil skin are put into the bread bucket, and the kneading process is started to knead into smooth dough.
3.
Put flour (2) into a container, add 50g of edible oil and knead until crisp.
4.
Cover with plastic wrap and relax for 30 minutes.
5.
Add minced onion and ginger, salt, pepper, soy sauce, cooking wine and cooking oil into the pork stuffing and stir well.
6.
Peel and shred white radish.
7.
Add salt to shredded white radish to kill water.
8.
Squeeze the white radish slightly and put it into the prepared meat stuffing. When in use, stir evenly.
9.
Put the woken oil skin on the chopping board and rub it a little.
10.
Roll into coarse noodles.
1 1.
Put the cake in the middle.
12.
Wrap it tightly and don't show your face.
13.
After wrapping, it is sealed downward and dried to form a thin sheet.
14.
Fold the rolled dough twice in the middle.
15.
Then roll it into a dough sheet with a thickness of about two or three millimeters.
16.
Roll up from one end
17.
Divided into doses of the same size (9 doses)
18.
Take a small dose, flatten it and roll it into a thick dough with thin sides.
19.
Put in the right amount of stuffing
20.
Sealed like a steamed stuffed bun
2 1.
Gently press down the seal by hand to form the cake shell.
22.
All in turn, brush a thin layer of water on the surface.
23.
Be stained with sesame seeds
24.
When it's all done, put it in a baking tray.
25.
Bake in a preheated oven 190 degrees for about 25 minutes.
26.
Bake until slightly yellow and bulging.