A savory Chinese-style pastry with a vegetarian diet. The meringue is also used in my own "If the leaves spiral crisp" recipe, I now use the skin formula for the crisp, one is not convenient for lard, the other is small, do not tired, consume Also fast. The recipe for the stuffing is adapted from the 60 dishes of the Buddha Temple in Fo Guang Shan Temple. Radish is also called "vegetable head", homophonic "color head", so as a Chinese dish or wedding banquet is very auspicious!
The white radish is washed and peeled, and the radish is wiped out with a grater. Put the appropriate amount of salt for 20 minutes, squeeze out the water, and radish water for use.
According to the practice of crispy, the oily skin and the oily cake (the water in the oily skin are washed with the pickled radish). After waking up for an hour, the oil skin and the oil cake are divided into 6 parts, the oil skin is 24 grams, the oil cake is 18 grams, and the oil bag is Crisp, plastic wrap cover wake up for 20 minutes; once roll, cover the plastic wrap for 20 minutes; second roll, cover the plastic wrap for 20 minutes.
Prepare the filling: add white radish, add diced green onion, sesame oil, pepper, salt, and MSG. Divided into 26 grams, smashed into a ball for use.
Preheat the oven to 200 degrees, take one of the awake greens, press it in the middle, fold the two ends in the middle, knead into a thin round cake around the middle, wrap the stuffing, pinch the cuffs into the baking pan, brush Put on the egg and sprinkle with white sesame seeds. The oven is baked at 180 degrees for 20 minutes.
1, if not vegetarian, you can add some shrimp skin is more fresh. 2, the meringue production process is the same as other Chinese cakes. 3, each time the roll must be covered with plastic wrap moisturizing. 4. Brush the egg several times during the baking process to make the color look better. 5, the filling used fresh white radish, oiled skin with pickled radish water, the taste is more delicious.