Delicious and Fragrant Crispy Skin and Dregs-----shredded Radish Shortbread
1.
Peel the radishes, rub them into silk, add some salt, and marinate for 20 minutes.
2.
Squeeze the water from the marinated radish and set aside
3.
Don't pour the squeezed radish juice out, but use it.
4.
Pour the shortbread ingredients into a bowl.
5.
Knead into shortbread dough and set aside.
6.
To make the oil skin, pour the flour and oil together, mix it first, and then pour the carrot juice.
7.
Pour a small amount several times until a uniform dough is formed, and let the dough relax for 15 minutes.
8.
Toss the shredded radish to taste.
9.
After the dough is relaxed, take a piece of shortbread and round it, then take a piece of oily crust and round it, flatten it, and wrap it with shortbread.
10.
Close your mouth.
11.
Roll it out, roll it up, roll it out again, roll it up.
12.
Finally, flatten the dough, roll it out into a round dough, put the mixed radish shreds in, close the mouth, and flatten again, and the cake is ready.
13.
After making two, it was a bit troublesome to weigh one by one, so I wrapped all the remaining pastry into the remaining dough.
14.
Roll it out and roll it up.
15.
Divide into 6 equal portions, roll out each portion, wrap shredded radish, close and squash, and the cake is ready.
16.
Put an appropriate amount of oil in the pan, heat it up, put the cake in a small fire, and bake it until both sides are golden and ready to eat.
Tips:
Water oil skin: 200 grams of ordinary flour, 10 grams of lard, 40 grams of vegetable oil, 92 grams of radish juice
Shortbread: low powder 100g lard 50g
Filling: 450g shredded radish, pepper powder, pepper powder, sesame oil, shallot, salt, chicken essence
1. Lard can be used for the oil in the water and oil skin and the shortbread, but the lard at home is not enough, so use a part of vegetable oil instead. If there is no lard, you can use vegetable oil, but the lard has the best shortening effect. it is good.
2. Ordinary flour can also be used for the flour in the shortbread, because the ordinary flour is not enough, I used low-gluten flour.
3. Don't pour the radish juice for kneading, just knead it into a soft and hard dough as needed.
4. The amount of shredded radish is not fixed, just put it according to your own situation.
5. A total of 8 pieces were made, each of which is about 40 grams of oily skin and about 18 grams of oily pastry.
6. I still put some chicken essence this time. In fact, it can be left alone. The shredded carrots are always fresh.
