Shredded Radish Pork Pie
1.
Add 3 grams of salt to the flour, mix well, 5 grams of yeast, add 260 grams of warm water below 40 degrees, and mix well, then add the yeast water to the flour
2.
After kneading into a smooth dough, cover it with plastic wrap and ferment to more than 2 times. Dip a little bit of dry powder with your fingers and poke a hole in the middle without shrinking.
3.
Prepare the fillings while baking the noodles, prepare the minced pork, peel the white radish and wash
4.
Add salt, cooking wine, oyster sauce to the minced pork, knead the eggs and fresh soy sauce, peel the radish, cut into shreds, add 2 grams of salt and stir well until the water is marinated
5.
Stir the minced pork in a clockwise direction until it can’t stir, add water in portions, about 20 ml each time, and then stir in a clockwise direction until the meat and water are completely integrated, and then continue to add water and stir.
6.
Squeeze the marinated radish and add it
7.
It is best to add chopped green onion after mixing well and set aside
8.
Take out the dough and let it ventilate, divide it into about 40 grams of dough, cover it with plastic wrap and let it stand for 15 minutes
9.
Then roll it into a round skin
10.
Stuffing
11.
Close the mouth like a bun and squeeze the mouth tightly
12.
Then gently press down with the mouth closed
13.
Brush the oil after preheating the electric baking pan
14.
Then add the cake with the mouth up, you can also use an open flame to fry
15.
Turn it over halfway through and cover it and continue to fry until it's cooked through and out of the pan
Tips:
1. White radish has a spicy taste and high moisture content, so it must be marinated with salt first. On the one hand, the spicy taste is removed, and the other is to marinate the water. When adding the minced pork, be sure to squeeze the water.
2. You can use an open flame, medium and small fire to fry without an electric baking pan
