Ingredients
Crust Ingredients
2+1/3 cups all-purpose flour
1 cup hot water
1/4 tsp refined salt
Filling Ingredients500g shredded radish
1/2 tsp refined salt
1 tbsp oyster sauce
1/2 tbsp miso paste
Pepper 1/3 tsp
Sesame oil 1/2 tsp
Flour 2 tbsp
Savory Flavor
Frying Process
Hours Consumption
Normal Difficulty
Steps to make Pan-fried Shredded Radish Cake
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1
Peel the radish and shred it with the thickest side of the grater.
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2
Put 1/2 tsp of refined salt on the shredded radish, stirring the radish will slowly diarrhea out the water, you have to tilt the bowl of radish and let the water run down to the bottom of the bowl.
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3
While you are waiting for the radish to release its water, make the dough. Add 2 cups of flour to a large bowl, pour in 1 cup of hot water with 1/4 tsp of salt, and stir with a spoon, or use your paw to stir, it will burn you. Stir the dough until the heat dissipates, then use your hands to mix it vigorously and until the dough is firm and lubricated, then cover with a damp towel and allow to rise.
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4
While the dough is rising, we can free up our hands to make the filling. Pour off the water that seeped out of the radish, grab the water and dry it out with our hands, and add 1 tbsp Lee Kum Kee oyster sauce, 1/2 tsp Miriam 1?2 tsp, 1/2 tsp five-spice powder, 1/3 tsp black pepper flakes, 1/2 tsp sesame oil, and 1.5 tbsp all-purpose flour; stir to combine.
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5
Equalize the dough into ten squeezes, if you don't want to take a picture and don't want it to be too even you can equalize it with your eyes and you can control the size yourself, roll the squeezes into rounds with your hands, and press them with a pasta stick to form a thin round slice with the edges as thin as possible.
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6
Like a bun, the filling into the package, the folded up, the filling should not be too much, because the radish old seepage, it is very easy to get the side of the billet wet, it will be difficult to close the mouth, such as technical proficiency, and then add a little bit of filling; seven, close the folded up after the tip of the tip to the pinch, pinch the top of the holes to prevent the filling from flowing out of water; eight, and then the cake closure face down; eight, and then the cake closure face down; eight, and then the cake closure face down. Then put the cake mouth down, with the palm of the hand flattened into a cake, set a non-stick pan, raise the heat, put the right amount of oil, put the wrapped turnip cake into it, mouth down, fry for a few moments, in the pan dripping 2 tablespoons of water; IX, cover the lid, so that the steam steam the turnip cake skin, turnip stuffing is easier to cook, don't worry about the stuffing is not cooked; X, when the time is up, the lid is lifted, the high heat to collect the water, look at this point the skin has changed the color of the mature surface; XI. The color of the mature surface; eleven, collect water after the water is dry, turn on low heat, check whether the bottom of the pan-fried golden, if not enough fire on the pan again; twelve, the bottom of the pan-fried to golden brown and then pan-fried on the other side, also pan-fried to golden brown, you can get out of the pan.
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7
Collect the folded after the tip to pinch the top of the hole to pinch, so as not to let the water of the filling flow out.
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8
Then turn the cake downward and flatten it with the palm of your hand to form a pancake. Place a non-stick frying pan over high heat, add a moderate amount of oil and put the wrapped radish cake in it, turn the cake downward and fry for a few minutes, then drizzle 2 tablespoons of water onto the pan.
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9
Cover the lid so that the water vapor can steam the skin of the turnip cake, and the turnip filling is easy to cook, so don't worry about the filling not being cooked.
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10
Time to remove the cover, high heat to collect the water, see, at this time, the skin are turning the color of the mature noodles.
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11
Collect the water after the water is dry, turn the heat to low, check the bottom of the frying is golden, if not enough fire to fry again.
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12
The bottom of the pan is fried until golden brown, and then fry the other side, also until golden brown, you can remove the pan.
Tips
1, when using shredded radish for the filling, make sure you diarrhea enough water, otherwise the filling will be too wet.
2, when wrapping the cake fold must pinch steady pinch, if the closure is too wet can be used to dry flour puff on the top.
3, because the radish in the water has been added to the salt, seasoning filling will not add salt, you can consider adding a little more pepper to the freshness.
4, in case of filling more how to do, easy, the eggs beaten, like fried egg angle, have a pot on the spread egg, the middle of the filling, and then wrapped up into a semi-circle, slowly fried, then again in case the filling is not enough skin more how to do, see what you fry when you put some into the billet like doing radish cake wrapped and fried, but also a refurbished flavor.