Today, the typhoon landed in Shenzhen. Standing on the balcony, watching the storm outside, it was a mess. I am glad that I have already stocked enough food yesterday. Otherwise, I have no chance to do this dish today. Do you think that the bad weather can be at home? It is also a very happy thing to make snacks for baking. ! Today, this is a bit of radish cake filling. It is mainly fresh and sweet. If you are heavy or feel too fast, you can add some ham or bacon to the filling, but I feel sweet and sweet. Sweet radish stuffing is already very delicious, so look at your personal preferences~PS If you have a like-minded food, you want to share your food and welcome you to add WeChat chat, but, Wei Shang! ! Thank you for your cooperation! Micro signal: When adding Michelle174486, please note: Under the kitchen + your username in the kitchen~
First make the water skin part: simmer in the flour, add salt, sugar, lard, simmer a little, slowly add water, stir while adding water until all the ingredients are smoothed into a non-sticky dough, the dough Put the plastic wrap in the bowl and let it simmer for 30 minutes.
Next, make the pastry part: mix the flour and lard thoroughly and knead it into a dough. If you are afraid of sticky hands, you can use a rubber squeegee to complete this step.
To make the stuffing: radish, simmer, boil a pot of boiling water, put the radish in boiling water for one to two minutes, remove the damp water, and then squeeze the radish with water by hand. This step is as much as possible to squeeze out the point, not the top filling will be very wet and not good, but also affect the taste.
Add dried sugar, lard, shrimp/shrimp skin, chopped green onion, white pepper, sesame oil and stir well. (At this time, you may find that you have added salt to the filling. Yes, yes, because the radish with salt added is easy to get out of the water, so we will wait for the salt.)
Make a thin water rectangle into a thin rectangle
Put the oil into a strip and place it in the middle of the water, then spread it to the left and right by hand. And make sure that the upper, lower, left and right water skins can completely enclose the pastry.
Fold the water around you to completely wrap the pastry and then smash it into a thin rectangle. (The good skin is forgotten to take pictures)
Roll up the dough that has just been rolled into a long strip of dough. (At this time, you can add 5 grams of salt that has not been added to the filling, and mix well.)
Cut into uniform size agents
After the ingredients are all cut, the hair is bursted for 10 minutes.
In fact, at this time, if you look at the cross section of the agent, you can see many layers, right?
After the agent was released, we began to stuff it. Take a dose, round and wrap the filling
Close the mouth and press it gently. (Oven preheated 200 degrees)
After all is wrapped, brush a layer of egg liquid on the surface of the cake and sprinkle with white sesame seeds. Feed into the oven that has been preheated, 200 degrees for 20 minutes. (The temperature and time should be adjusted according to the temper of your own oven)
Freshly baked ~! Basically, the golden color of the skin is baked.
Take a photo, this one can see the level of meringue.
Take a bite? ! Crisp to the slag there is wood! (Well, this is not a bite, it’s a bit of a bite before I think about it.)
The most used Chinese noodles are lard, which is more fragrant and has the best crisping effect. Of course, if you are afraid of too much burden or just have no lard, you can use other vegetable oils, but there will be no lard. Crisp slightly ~ choose yourself!