Robo-snake
By VicentaLakin
I used to make a radish cake, and I bought a radish this weekend, which is so fat, attracted to its lovely appearance, even though it's a little big, and I bought it back, half for stew, half for radish. It's been made before, and it's a carrot. It's a little different today. It's a soufflé, it's a souffle, it's a waffle, it's not a bite, it's a slag in the hand, and it's delicious。
Recipe Recommendations
- ordinary flour 200 grams
- lard 10 grams
- vegetable oil 40 grams
- radish juice 92 grams
- low powder 100 grams
- radish 450 grams
- pepper powder appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- shallots appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- skills
- an hour
- senior
Steps for Robo-snake
1
The radishs go to the skins to silk, put some salt and make it for 20 minutes。
2
Picked up radish squeezing off the water spare。
3
Don't pour out the radish juice. It's still needed。
4
Pour the raw oil in the bowl。
5
Scrambled to the sofa。
6
Make oil coats, pour flour and oil together, mix it first, evenly and pour radish juice。
7
A small number of times, until it is evenly mixed, it is loose for 15 minutes。
8
Put radish on it。
9
When the noodles were loose, a piece of tarp was rounded, another piece of oil leather was rounded, flatted and covered with soak。
10
Shut up。
11
Open, roll, roll, roll, roll。
12
Finally, it flattens the face, turns the face into a round, puts the radish in, closes the mouth, flats the pie。
13
After doing two, one was a bit of a problem, and I wrapped the rest of the souffle in the rest of the dough。
14
Open up, roll up。
15
It's divided into six equals, and each one of them opens up, wraps up radish, shuts up, flattens, and the pies are ready。
16
Put a proper amount of oil in the pan, heat it up, fire it, put the cake in it, and then you can eat it in two。Robo-snake Make Tips
Water-Oil Dough: All-purpose flour 200g, lard 10g, vegetable oil 40g, radish juice 92g
Oil Paste: Low-gluten flour 100g, lard 50g
Filling: Shredded radish 450g, Sichuan pepper powder, pepper powder, sesame oil, green onions, salt, chicken bouillon powder
1. Ideally, both the oil in the water-oil dough and the oil paste should be lard. However, I ran out of lard at home, so I substituted part of it with vegetable oil. If you don't have lard, you can use all vegetable oil, though lard produces the best flaky results.
2. You can also use all-purpose flour for the oil paste; I used low-gluten flour simply because I ran out of all-purpose flour.
3. Do not pour the radish juice for kneading all at once; add it as needed until the dough reaches the right consistency.
4. The quantity of shredded radish is not fixed; adjust it according to your preference.
5. I made a total of 8 pieces. The water-oil dough is approximately 40g per piece, and the oil paste is approximately 18g per piece.
6. I added some chicken bouillon powder this time, but it is optional as shredded radish is naturally savory.