Shredded radish cake
Overview
The Chinese puff pastries I have eaten in the past are all made with lard. For the sake of better health, vegetable oil is used instead this time. The taste is not affected at all and the layers are still clear. The puff pastry will fall off all over the floor if you use a little force. The key is that you no longer have to worry about consuming too much fat, so friends who love to eat are in luck, so hurry up and start making it. The key is that it is low in sugar and oil and is still delicious.
Tags
Ingredients
Steps
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Peel and grate the white radish into shreds. Add a little salt and marinate for 20 minutes.
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Squeeze out the excess water from the shredded radish and add dried shrimps and chopped chives
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Add cooking oil, sesame oil, thirteen spices and chicken essence, mix well and set aside
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Mix the pastry and water dough separately and let them rest for 20 minutes
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Divide the pastry and water dough into 10 equal portions
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Take a piece of watery dough and flatten it to wrap the pastry and seal it
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Make all the dough in turn and let it rest for 10 minutes
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Take a piece of dough and roll it into a beef tongue shape and roll it up from the bottom
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Roll out all the dough in turn and cover with plastic wrap to rest for 10 minutes
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Roll it into a beef tongue shape again and roll it up
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Pinch both ends toward the middle
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Flatten it and put an appropriate amount of filling to tighten it
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Make all the cake bases in turn and place them, seam side down, on a non-stick baking sheet
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Brush the surface with egg wash and sprinkle with white sesame seeds for decoration. Preheat the oven to 180 degrees and bake for another 20 minutes
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Finished product pictures
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Finished product pictures
