1. Prepare the ingredients, wash the white radish and shred or shred
2. Mix the flour with warm water and chopsticks to form a dough
3. Clench your fist and dip a little vegetable oil into it repeatedly, so that the dough is moisturized without dry powder (use this method if the dough is too soft and sticky, and the dough is not sticky and moisturized). Cover the lid and leave it for 30 minutes
4. Put the shredded radish water into a pot and bring it to a boil. The shredded radish is transparent and can be pinched to turn off the heat (don’t cover the lid, it will evaporate the radish gas well), transfer it to a bowl of cold water and let it cool.
5. Put the radish in water on the cutting board and chop slightly
6. Add a small amount of water to the minced meat until it is moisturized. Add the chopped green onion, ginger, pepper, pepper powder, cooking wine, soy sauce, salt, vegetable oil, and stir clockwise.
7. Add the radish filling and stir clockwise
8. Sprinkle flour on the dough table, pour into the dough, dipped in the flour by hand to make it into strip
9. Cut and press flat, roll out into a thicker and thinner dough in the middle, put in the stuffing, squeeze and close
10. Squash slightly
11. Preheat the electric baking pan up and down the heat, brush with vegetable oil, put in the cake base, close the lid and start baking, turn yellow on one side, do not close the lid again, during this process the cake will gradually bulge up, and both sides are golden and ready to be out of the pan Up
Tips:Tips for Mom:
1 It is not easy to leak when the middle of the dough is slightly thicker, because the dough is very soft
2 When one side of the pie is baked, turn it over and then bake the other side. Do not cover the lid at this time. The pie will be crushed during the process of bulging.
3 The dough is soft and difficult to handle, and flour is inseparable from the whole process. Finally, the dry powder is patted off when the dough is put into the pan, so as to prevent the dough from turning black and unsightly during baking.
4 The radish should be blanched with cold water in the pot without the lid, so that the radish will volatilize part of the radish gas during the boiling process, and it will be more delicious
5 The cakes are baked and stacked in a basin and covered, so that the cakes will be softer.
