Hello everyone, I am Xiao Qiu, the old saying goes: "Eat radish in winter, eat ginger in summer, don't need a doctor to prescribe medicine." The method of radish is also varied, and stews and soups can be used. Today I will share with you that the best way to eat green radish in winter, using radish shreds to mix the filling of the pie, not only is the method simple, but also soft and fragrant and healthy.
First, cut the pumpkin into thin slices and steam it in a pot, steam it for about 15 minutes, then pound it into pumpkin puree and let it cool.
Add 100 grams of cornmeal to a large bowl, blanch it with 80 grams of boiling water, cornmeal is good and easy to digest after boiling water, when it is not hot, add 300 grams of ordinary flour.
Stir well with 150 grams of pumpkin puree and 5 grams of yeast, then use pumpkin puree and dough, and after forming a dough, knead into a smooth dough and put it in a warm place to wake up for 20 minutes.
Take advantage of this time to adjust the radish shredded filling, clean the green radish to remove the thin skin, use the insert board to insert into the filament, add a little baking soda and salt to the pot after boiling the radish shreds, add baking soda can not only keep the radish emerald green, but also make the radish more soft and rotten, not hard.
After blanching, pass the cool water, then dry the water, simply cut a few knives, do not let the radish shreds too long.
The pre-soaked vermicelli is also chopped and placed in the radish, and then put a little green onion, now to adjust the radish filling, the right amount of soybean oil, salt, pepper, oyster sauce, chicken essence, and finally add a little sesame oil to stir evenly.
The dough is awakened to this state of half-haired noodles, take it out and then simply knead it, rub it into long strips, and form a small dough.
Then arrange each small dough into a circle, press flat with your hand, wrap the adjusted radish vermicelli filling, hold it up like a bun, pinch tightly at the seal, and try not to expose the filling.
Then put the seal down, roll out into a round cake, roll out on both sides, so that the pie can be thinner and more even on both sides, because it is half hairy, all done after the cover with plastic wrap and then wake up for a while.
Brush less oil in the electric cake bell, preheat it well over medium heat, feel that the cake blank becomes light and fluttery when it is picked up, and the surface of the cake is also brushed with some oil to lock in moisture to prevent the cake from drying and hardening.
After about 4 minutes of baking, when the cake is bulging and the sides are golden, it is ready to go out of the pan.
Look at the cornmeal radish shredded pie I made today is not bad, the skin is crisp, the middle is soft, the filling inside is fragrant, especially delicious, if you like it, try it.
For more detailed instructions, you can click on my avatar to enter the homepage to watch the video!