1. Prepared ingredients.
2. Knead the shortbread and oily crust into a smooth dough for 20 minutes.
3. Grate the radishes into shreds, add a little salt, and marinate for a few minutes.
4. Squeeze the water in the shredded radish, add chopped green onion, minced ginger, and lard residue.
5. Mix well and set aside.
6. Divide the shortbread and oily skin into small portions, and the number of portions of the two should be equal.
7. One portion of oily skin wraps into one portion of shortbread.
8. Close up and roll out into a beef tongue shape.
9. Roll it up from one side again.
10. Continue to wake up for about ten minutes.
11. Roll out into a pancake again, and pack in the right amount of shredded carrots.
12. The wrapped radish cakes are closed facing down and spread on the baking tray.
13. Brush the surface with a layer of egg liquid.
14. Sprinkle with sesame seeds.
15. Preheat the oven, 180 degrees, 30 minutes.
16. Eat it while it's hot!
Tips:1. Cover the dough with plastic wrap every time it wakes up to prevent it from drying out.
2. The proofing of the dough is for better relaxation of the dough and not easy to break during the wrapping process.
3. The cooking temperature is adjusted according to the temperament of the oven at home.
