1. Prepare the ingredients, shred the white radish, mince the shallots, and mince the dried sea rice after soaking.
2. Take 150 grams of flour, 30 grams of lard, add a little sugar and salt, and stir while adding water. When there is no dry noodles, knead into a smooth dough
3. Cover the dough with plastic wrap or damp cloth for 30 minutes, this is the water skin
4. Then take 100 grams of flour and 50 grams of lard without adding water, and knead it directly into a dough. The lard and flour must be fully integrated to make a shortbread
5. Put the shredded radish in boiling water for a minute and then remove the cold water
6. Drain the water and set aside
7. Shredded radish, chopped green onion, sea rice, add a little oil, salt, sugar, pepper, sesame oil and stir well
8. Roll the proofed water skin into a rectangular dough
9. Add shortbread in the middle of the water skin and push it away
10. Water skin four bread is good shortbread, the shortbread must not be exposed
11. Turn the smooth surface and roll it into a rectangle
12. Roll into strips from one side and cut into uniform size agents. Proof naturally for 10 minutes
13. Press and roll into thin skin
14. Wrap the fillings and close the mouth, press lightly on the smooth side upwards
15. Brush a layer of egg liquid on the surface and dip it with white sesame seeds
16. Preheat the oven to 210 degrees, bake for 25 minutes, take out and let cool and serve
17. Since I packed more stuffing and the stuffing was not enough at the end, I supplemented it with homemade bean paste, which tastes sweet and equally delicious.
18. This one is shredded radish, the outer skin is crispy and sweet, the inner taste is salty and fresh, take a bite and be careful to drop the residue
Tips:Lard is a commonly used short-cut material in Chinese style. You can buy lard suet and cook it yourself, or you can buy it ready-made in the supermarket; flour can be low-gluten and high-gluten.
