Turnip Shortbread
1.
Prepare pastry noodles: Take a container and weigh 120 grams of flour. Add lard to the flour little by little.
2.
Add 55 grams of lard to make a smooth pastry and let it rest for a while.
3.
Prepare water and oil noodles: Take a small pot and put 200 grams of flour.
4.
First add 75 grams of lard to the flour, mix well, then add water to form a smooth water-oil surface, wrap it in plastic wrap and relax for 40 minutes.
5.
Divide the water-oil noodles and the shortbread noodles into equal parts.
6.
Roll the water and oil skin dough into a dough, put on the shortbread dough, and wrap it into a round dough.
7.
Roll out the wrapped round dough, roll it out and roll it up from one end to the other.
8.
After the dough is rolled up, let it rest for a few minutes.
9.
Roll out the dough again, roll it up again and let it rest for 10 minutes.
10.
Prepare the filling: Rub the radish into shreds, put a little salt, and marinate for 20 minutes to let the soup of shredded radish come out.
11.
Slightly squeeze the shredded radish, stir in the cut shredded ham, fried shrimp skin, and season with sesame oil. (Shrimp skins are salty, so add less or no salt.)
12.
Roll the loose dough into a dough, wrap it with fillings, and place it in a baking tray. Brush each cake with egg wash, sprinkle with sesame seeds, put it in the oven at 160 degrees, and bake for 25 minutes.
13.
The fragrant shortbread is out!
Tips:
1. As Bo Hui said, there is no heating in the house now, the temperature is low, the pastry made with lard is relatively hard, and it is not easy to seal when filling stuffing.
2. Knead the noodles of the water and oil skin more, and wake up more, so that the dough can be used.
3. In the end, the dough is left, and a bean paste stuffing is also wrapped, which is the same as the wife's cake.
