Turnip Shortbread
1.
Peel the two radishes, wash the shiitake mushrooms, and prepare the green onions.
2.
Blanch the white radish in water for about 2 minutes to remove the spiciness.
3.
Both radishes are shredded, green onions are chopped, and shiitake mushrooms are shredded.
4.
Put the blanched white radish into the gauze and wring out the excess water.
5.
Put all the ingredients in a large bowl, add salt, oyster sauce, dark soy sauce and five-spice powder.
6.
Just stir evenly.
7.
The practice of water and oil noodles: Put flour and vegetable oil in a bowl, add an appropriate amount of water to make a floc.
8.
Let it rest for 30 minutes after mixing into a dough.
9.
How to make pastry dough: Pour flour and vegetable oil into a large bowl.
10.
Slowly mix into shortbread dough.
11.
Roll out the water and oil noodles and put them in the pastry dough.
12.
Close the dough and roll it out.
13.
Fold back on both sides and continue to roll it out.
14.
Continue to fold both sides in half and roll out.
15.
Roll up from top to bottom.
16.
Cut into small pieces of uniform size.
17.
Roll out the small potion and put in the prepared fillings.
18.
Close the mouth, spray some clean water on the surface, and pat some sesame seeds for decoration.
19.
Preheating at 210 degrees, upper and lower fire + hot air convection at 200 degrees, 25 minutes.
20.
You can simmer for another five minutes after baking.
21.
If you want to paint more beautifully, you can apply a layer of whole egg liquid.
22.
Let cool slightly.
23.
Take a look~
24.
Delicious~
Tips:
1. The white radish can be blanched in advance to get rid of its spiciness. It can also be marinated in salt for about 20 minutes to remove excess water.
2. The oven settings are for reference only. If you want to paint more beautifully, you can apply a layer of whole egg liquid before baking.
3. The lard shortening effect is better.
