Shredded radish cake
Overview
We eat radishes in winter and ginger in summer. In winter, all kinds of radishes are on the market. We have yellow carrots, red carrots, and a bunch of white radishes in our house. This is really a gathering of talents. . . I have made a lot of sweet cakes. I learned from the salty cakes in the South and made today’s shredded radish cake. The taste is surprisingly good~
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Ingredients
Steps
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Peel two radishes, wash the mushrooms, and prepare the green onions.
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Blanch the white radish in water for about 2 minutes to remove the spiciness.
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Grate both types of radishes into shreds, chop the green onions into finely chopped pieces, and shred the mushrooms into shreds.
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Place the blanched radish in gauze and wring out excess water.
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Put all ingredients into a large bowl, add salt, oyster sauce, dark soy sauce and five-spice powder.
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Stir evenly.
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How to make water-oil noodles: Put flour and vegetable oil in a bowl, add appropriate amount of water to make it look like flocculent.
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Let the dough rest for 30 minutes.
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How to make puff pastry dough: Pour flour and vegetable oil into a large bowl.
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Slowly knead into dough.
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Roll out the water and oil dough and put in the pastry dough.
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Close the dough and roll it out.
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Fold both sides back in half and continue rolling out.
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Continue folding both sides and roll out.
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Roll up from top to bottom.
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Cut into evenly sized pieces.
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Roll out the small dough and add the prepared fillings.
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Wrap it tightly, spray some water on the surface, and sprinkle some sesame seeds for decoration.
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Preheat at 210 degrees, upper and lower fire + hot air convection at 200 degrees, 25 minutes.
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After baking, you can simmer for another five minutes.
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If you want the color to be more beautiful, you can brush a layer of egg wash.
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Let cool slightly.
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Open it and take a look~
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Delicious~
