1. filling: the radish (white radish, red radish can be) clean, peeled, shaved (rubbed) into a thin wire, put some salt pickle for 1 hour, squeeze the water, add sugar, monosodium glutamate, plate oil, green onion, cooked ham, the raw materials and mix well, can be wrapped into the pastry.
2. Make dry shortening: take 250 grams of flour and 125 grams of lard, rubbing until the oil powder into one, that is, into a dry shortening.
3. Make water-oil dough: take 250 grams of flour, add 75 grams of lard, 100 grams of water (60 ℃ water available on cold days) and knead into water-oil dough.
4. Make biscuit blanks: dry shortening dough with water-oil bread, flatten it; use a rolling pin to roll the shortening dough into a large 6 mm thick sheet, then pat and fold it into three layers, roll it out flat; fold it again and roll it out flat; roll it into a long tube from the outside; cut it into two with a knife in the center; cut the long stripes with the cuts facing downward, and cut it into 20 biscuits weighing 40 grams. With the palm of your hand, squeeze the blanks into a round crust that is slightly thicker in the center and thinner at the edges, wrap it with the filling, and close it as if you were making soup dumplings. When done, press down a little with your hand to make the pastry flat and round.
5. Frying: fried biscuit blanks, pay special attention to the oil temperature, high oil temperature will appear outside the scorched raw, deep-fried phenomenon; oil temperature is too low, and oil consumption, the crust is less than crispy, the best mastery of the oil temperature in the fifty percent (100 ℃) within the blanch frying. To be shortcake floating on the surface of the oil, the shell bright, quite scraping, it is almost cooked (about 10 minutes).