Name: Turnip Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g a flour; 100g lard; 130g Shimizu; 4g salt; 15g Sugar; 200g b flour; a little C egg white; 1/2 piece White radish; 1 carrot; Some Shredded ham; Some sesame oil; a little Chives or chive oil

Turnip Shortbread

by Little blessing

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The shredded radish pastry is a traditional Shanghai snack. Its texture is crispy on the outside and the filling is fresh and salty. In particular, shredded ham was added on this basis, making it a famous spot in Jiangsu and Zhejiang. Its traditional production process is to slowly heat and fry with warm oil. Because I had eaten it in the Shanghai Chenghuangmiao snack bar, and then I started to learn how to make it. It has been made many times today, but it has never been made by frying, but by baking. It is not healthy enough to use deep-frying, and the other is oil-consuming. It is hard to deal with the oil after deep-frying, so it has not been made according to the original recipe. Compared with deep-fried one: the taste is not so crispy, and the others are not much different. And healthier. It’s the beginning of winter now. As the old saying goes: eat radish in winter and ginger in summer, and the doctor will prescribe a prescription for nothing. The radish can be eaten like this, it can not only absorb nutrients, but also can eat snacks to relieve greed. "

Turnip Shortbread

1. Wash the red and white radishes, shred them, blanch them and dry;

2. Add shredded ham and all seasonings and mix well;

3. Combine AB ingredients into a smooth dough and let it rest for 15 minutes;

4. Wrap dough B into dough A and roll it into 4mm thick dough pieces;

5. "Fold the quilt" on the rolled dough sheet, cover it with a damp cloth and relax it for 15 minutes; repeat rolling the sheet again and stack it again;

6. After relaxing twice, roll it into dough again, roll it up from one side, and cut into the same size agent;

7. Take out a potion and cut it horizontally from the middle, with the layered side facing up;

8. Use a rolling pin to roll it into a skin, turn it over (with multiple layers underneath) and brush the surrounding with egg white (to prevent cracking);

9. Wrap the fillings and seal the mouth; do the same for all the pasta in turn. Finally, put the finished pie in a baking tray, and bake it in a preheated 160 degree oven for 15-20 minutes.

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