shredded radish shortcake
Ingredients: chicken essence
Recipe Recommendations
- flour 170g 50g
- radish half a
- onion appropriate amount
- coriander appropriate amount
- shrimp skin appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- sesame appropriate amount
- chicken essence appropriate amount
Steps for shredded radish shortcake
1
Wash the radish and shred it, chop the parsley, green onions, and shrimp skins. Marinate the radish with salt for about 20 minutes; after marinate the shredded radish, squeeze dry with your hands, mix all the ingredients in this step together, add salt, chicken essence, and sesame oil and mix well.
2
This is the mixed shredded radish, set aside
3
Add 60 g of oil to 170 g of flour, stir well, add 50 g of water, and mix into a water-oil dough.
4
Add 50g of flour to 20g of oil,(Note: I use all corn oil for oil) and mix it into a dough
5
After the water-oil dough and oil dough are mixed, wrap it in plastic wrap and let stand for 30 minutes.
6
After 30 minutes, divide the water-oil flour and the oil dough into 10 small portions respectively. Dry the water-oil dough into skins, and wrap the oil dough inside.
7
After wrapping it all, let sit for 10 minutes.
8
Dry the dough into oval strips, roll it up, and let sit for 10 minutes.
9
Dry the steps in step 8 again into long strips, roll them up and let sit for 10 minutes
10
Dry the dough into small, round and thin slices (like dumpling skins), wrap it with shredded radish, seal it, round it, place it on a baking sheet covered with oil paper, brush it with whole egg liquid, sprinkle with sesame seeds, and put it in a preheated oven, at about 220 degrees for 22 minutes, and it will be baked!