Today I will share with you the practice of a crispy radish pie, with a crispy crust and delicious filling, from the dough to the filling in detail, to ensure that everyone can also make delicious radish pies.
【Ingredients】
Noodles: flour, salt, water,
Filling: white radish, green onions, shrimp skin
Seasoning: oil, salt, chicken essence, five-spice powder, light soy sauce, sesame oil
【Directions】
Prepare 300 grams of flour, add 3 grams of salt, stir well, divide the flour into two, add 90ml of boiling water to the half of the dough, add 90ml of cold water to the other half, stir into a flocculent, mix the two kinds of dough evenly and knead it into a smooth dough.
After kneading, move to the cutting board, knead into long strips, divide into six dough agents, knead all the agents round and smooth, and knead them into a cylindrical shape for later use.
Take a container, brush a layer of oil at the bottom, put in the dough agent, brush a layer of oil on the surface of the dough agent, lock in the moisture, put it in a fresh-keeping bag, and seal it for more than 40 minutes.
Let's adjust the filling when it is time to rest. Take a white radish and wash it, rub it into shreds, add an appropriate amount of salt, stir well, marinate for about 15 minutes, and marinate the moisture inside.
Prepare an appropriate amount of green onions, cut them into minced green onions and set aside.
Once the radish is marinated, squeeze out the water inside. Put it on the cutting board, cut it into small pieces, put it back in a large bowl, add the chopped green onion, then add a handful of shrimp skin, pour hot oil to stimulate the fragrance of green onion and shrimp skin, then add a little salt, chicken essence, five-spice powder, light soy sauce, a little sesame oil, stir well and set aside.
When the time to wake up, first smear a layer of oil on the board, then take out an agent, stretch it by hand, and then put it on the board and press it flat, and then use the technique of pushing to stretch the dough sheet and thin it, and one end is pressed wider.
Put the filling on the wide end, lift the two ends, cross and stack, wrap the filling, and then roll it up while rolling, wrap the filling tightly, and then roll it up in a straight line, and roll it while pulling and rolling it when rolling, so that the layers are richer, and the skin is more crispy. When everything is done, press it flat with your hand and press it to the right thickness.
Preheat the electric baking pan and brush the oil, put the oil into the cake blank with a slight heat, cover the lid, and fry the cake over medium-low heat. Brown to the bottom and turn over, burn to the other side, and turn again. Turn the dough twice repeatedly, and sear both sides until golden brown and ripe through, and then you can get out of the pan.
In this way, our crispy radish pie is completed, the skin is thin and filling, the layers are crispy, the filling made of radish does not need too many ingredients, the taste is very delicious, and friends who like it can collect it first, and have time to make it for the family to eat.