Shredded Carrot Shortbread (original Flying Cake Version)
1.
White radish shreds (for reference: I used half a radish to make 8 shredded radish shortbread cookies), add a little salt to marinate for 3 minutes, rinse and squeeze the water. Stir in cooked ham, chopped shallots, a little salt, sugar, light soy sauce, white pepper, and appropriate amount of dried starch in the squeezed radish, mix well and set aside. Note: The flying cake itself is salty, don't put too much salt and light soy sauce in the filling.
2.
Sprinkle a little dry flour on the tabletop, take out the flying cakes, and stack them one by one. Be careful to sprinkle some dry flour between the cakes to prevent adhesion. Roll out the folded flying cake with a rolling pin, fold it in half and roll it out again, repeat the operation 2-3 times. Note: The flying cakes I bought come in three packages, so I used three cakes. Partners can add the number of cakes according to their needs. In principle, the more the pie is stacked and the number of folds in half, the more layers of meringue.
3.
Roll the rolled pie crust and cut it into several sections. Take out a small section (roller side up), squeeze it by hand, and roll it into a round sheet with a rolling pin. Put in the mixed shredded radish filling and wrap it like a steamed bun (it doesn't matter if the pleats are not beautiful, because this side is facing down). Turn over the wrapped small steamed buns and slightly shape them into the shape you like. I made them into a small pillow shape.
4.
Let the biscuits sit in the oven row by row, and serve on high power for 25-30 minutes. Note: You can brush some oil on the surface of the cake before entering the oven, so that the surface of the cake will be more golden when it comes out of the pan.
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