Ingredients
Water-oil leather material ( ) | Low-gluten flour ( 170g ) |
Corn oil ( 60g ) | Sugar ( 20g ) |
Salt ( 5 grams ) | Water ( 50 grams ) |
Pastry ( ) | Low flour ( 55g ) |
Corn oil ( 20 Grams ) | Shredded radish ( 80 grams ) |
Salt ( appropriate amount ) | Five-spice powder ( appropriate amount ) |
Sesame oil ( appropriate amount ) | Shopee ( appropriate amount span> ) |
How to make shredded radish cake
1. Cut the radish into shreds and marinate with salt 20 Minutes, remove the water, add dried shrimps, five-spice powder, salt and sesame oil and mix well
2.Water Mix the oily skin ingredients
3.Oil skin
4.Mixing pastry ingredients
5.Made into pastry
6.Use oily skin and pastry buns to keep them fresh Let the film rest for 30 minutes
7. Divide the pastry and water-oil skin into 10 portions and let them rest.10 minutes
8. Roll out the dough and wrap it in pastry
9.Let the wrapped small dose continue to relax for 10 minutes
10.Use a rolling pin to roll into the shape of ox tongue
-
11.Roll it up from top to bottom
12.Relax for 15 minutes
13. Repeat steps 10 to 12 and continue to relax for 15 minutes
14.Press flat
15. Roll it out
16. Add shredded radish filling and close the mouth downward
17.The prepared shortbread recipe
18. Apply egg liquid on top and sprinkle with sesame seeds
19. Preheat the oven to 220 and bake for 22 minutes
20.It’s out of the oven
21.Not bad, layers of crispy cake, serve hot or cooled
Tips
1.I used quail egg liquid to brush it, and the coloring effect is very good
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
