#aca烤明星大赛#shredded Radish Shortbread
1.
Peel the white radish, shred it, add a little salt, and marinate for 20 minutes.
2.
Squeeze the excess water in the shredded radish and add the shrimp skin and chopped chives
3.
Add edible oil, sesame oil, thirteen incense and chicken essence, mix well and set aside
4.
The shortbread and water and oily skin are mixed separately to form a smooth dough and relax for 20 minutes
5.
Divide the shortbread and oily skin into 10 portions
6.
Take a water and oily skin, squeeze it to wrap the shortbread and close it
7.
Make all the dough in turn and relax it down for 10 minutes
8.
Take a dough, roll it into a beef tongue shape and roll it up from the bottom
9.
Roll up all the dough in turn and cover with plastic wrap to relax for 10 minutes
10.
Roll it into a beef tongue again and roll it up
11.
Tighten the ends to the middle and squeeze tightly
12.
Squeeze and put an appropriate amount of filling to tighten the mouth
13.
Make all the dough in turn and place it on a non-stick baking tray.
14.
Brush the surface with egg wash and sprinkle with white sesame seeds. Preheat the oven at 180 degrees and bake for 20 minutes.
15.
Finished picture
16.
Finished picture
Tips:
The baking temperature should be slightly adjusted according to the actual temperature of your own oven. The filling can be changed at will according to your own preferences. The relaxation time of the dough is very important. Don't omit it.
