shredded radish shortcake

I have been playing baking for a year and a half, and this is the fourth time I have made Chinese meringue pastries. The difference is that I used to use lard to make meringue pastries, but this time I use salad oil.

For Chinese meringue snacks, lard has the best crispy effect. I struggled for a long time before making the dough. Because I had never used salad oil to make meringue snacks, I didn't know how the effect would be. So to be on the safe side, I bought pork board oil after work and refined it with lard. As a result, the dough was reconciled and I realized that I had forgotten a very important point. It was because the weather was cold and lard easily condensed, which made the pastry dough very hard after being mixed. It could not blend well after being wrapped with the water and oil skin and rolled out. As a result, the pastry was a failure, so I used salad oil again. Finally, it was a success.

Therefore, you must choose warmer weather to make meringue snacks with lard. In central areas like ours, we have no heating and don't have the air conditioning to turn on, so we should use salad oil to make them. The taste will be slightly worse than lard, but it is still very delicious. You can try it with confidence.

This shredded radish filling can be said to be shredded radish salad. It only adds the simplest seasonings, but it is still very delicious. I couldn't help but take a few bites after the filling was mixed.