Turnip Shortbread

Turnip Shortbread

by Xiao Geng's mother

4.8 (1)
Favorite
5

Difficulty

Normal

Time

2h

Serving

2

I have been thinking about the shredded radish shortbread finally. It is still a bit different from the taste that I remembered when I was young, but I also fed some gluttons in my belly. The family still likes it, mainly lacking some contrast! "

Ingredients

Turnip Shortbread

1. Prepared ingredients.

Turnip Shortbread recipe

2. Knead the shortbread and oily crust into a smooth dough for 20 minutes.

Turnip Shortbread recipe

3. Grate the radishes into shreds, add a little salt, and marinate for a few minutes.

Turnip Shortbread recipe

4. Squeeze the water in the shredded radish, add chopped green onion, minced ginger, and lard residue.

Turnip Shortbread recipe

5. Mix well and set aside.

Turnip Shortbread recipe

6. Divide the shortbread and oily skin into small portions, and the number of portions of the two should be equal.

Turnip Shortbread recipe

7. One portion of oily skin wraps into one portion of shortbread.

Turnip Shortbread recipe

8. Close up and roll out into a beef tongue shape.

Turnip Shortbread recipe

9. Roll it up from one side again.

Turnip Shortbread recipe

10. Continue to wake up for about ten minutes.

Turnip Shortbread recipe

11. Roll out into a pancake again, and pack in the right amount of shredded carrots.

Turnip Shortbread recipe

12. The wrapped radish cakes are closed facing down and spread on the baking tray.

Turnip Shortbread recipe

13. Brush the surface with a layer of egg liquid.

Turnip Shortbread recipe

14. Sprinkle with sesame seeds.

Turnip Shortbread recipe

15. Preheat the oven, 180 degrees, 30 minutes.

Turnip Shortbread recipe

16. Eat it while it's hot!

Turnip Shortbread recipe

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.

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