Shredded radish cake

Shredded radish cake

Introduction:

Production steps:

Step 1: rub the radish into shreds, add appropriate amount of salt, marinate out of water, and then dry

Step 2: cut the sausage and ham into small pieces, add other seasonings to the meat, add shredded radish, and mix well

Step 3: after finishing the water and oil skin, take 25g water and oil skin

Step 4: after finishing the oil skin, take 15g oil skin

Step 5: wrap the oil skin in the water skin

Step 6: after wrapping

Step 7: roll it out, roll it out like this

Step 8: roll it up, wrap it in plastic wrap and wake up for about 15 minutes

Step 9: roll it out again and roll it up

Step 10: wake up for another 15 minutes or so

Step 11: press flat and roll out

Step 12: pack in the shredded radish stuffing and close it slowly, like a mooncake

Step 13: gently press flat

Step 14: brush the egg and wrap it in sesame

Step 15: heat the oven up and down at 220 degrees for 20 minutes

Step 16: OK

Materials required:

Oilskin: Flour: 200g

Water oil skin: salad oil: 50g

Warm water: moderate

Oil skin: Flour: 140g

Oil skin: salad oil: 60g

Pork stuffing: right amount

Sausage: right amount

Shredded radish: right amount

Scallion: right amount

Salt: right amount

Yellow rice wine: right amount

Pepper: right amount

Peeled Sesame: right amount

Ginger powder: appropriate amount

Note: when I make water oil noodles, I put a little baking powder in it. This small cake is suitable for hot eating

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh