Hello everyone, I'm a little five. Now is the cold winter, it is the best time to eat radish, not a saying: eat radish in winter and eat ginger in summer, today I will share with you how to make radish silk cake, from the noodles to the steamer process, and write out the method of radish silk cake in detail. Radish silk cake is a kind of pie, and the decision on the taste of the pie is always in the step of mixing the filling, and the good seasoning of the filling can make up for many small shortcomings.
Radish shredded cake
Flour: 200 g of medium gluten flour 3 g of yeast 100 g of warm water 5 g of sugar
Ingredients: 300 grams of radish 50 grams of kaiyang 20 grams of green onions or garlic sprouts 15 grams of garlic 30 grams of lard 7 grams of sugar White sesame seeds to taste
Seasoning: salt MONOS glutamate oyster sauce thirteen spices pepper white sugar soy sauce
Directions: Start by stirring the yeast sugar and flour well, pour warm water into it at a time and form a dough, and put the dough in a warm place to ferment until it is twice as large. In the process of dough fermentation, peel and cut the radish into strips, boil a pot of boiling water and put it in to blanch the radish shreds for seven minutes, rinse with cold water after fishing out, and then squeeze the water clean by hand and put it in the basin for use.
Shredded radish
Then cut the garlic and green onion into small cubes and shredded radish, mix the seasonings together, and finally put the lard in and mix well. After the dough is ready, knead the dough firmly and smoothly, make a dough agent roll into a dough skin wrapped in radish shreds, after all the embryos are ready, we take a bowl of water, the raw embryos are dipped in a side of the water stick to the sesame seeds and put up for fermentation for 15 minutes, and then the steamer is boiled and directly put in and steamed for 15 minutes.
There are two ways to steam the radish shredded cake, the first is to use a pan to fry the two-sided sesame seeds to turn yellow, this method will not be greasy, after all, the amount of oil for frying things is not large. The second method is frying, if the oil temperature is not well controlled by frying, it will be more greasy to make, because the large noodle cake has oil absorption, and if the oil temperature is not suitable, it is equivalent to giving the radish silk cake a bath, and it will not be water to drink the oil all the time, and it is made to eat a bite of oil, so it is still necessary to choose the right way to cook, so that it can be doubled with half the effort.
Radish silk cake making tips: when the radish shredded water is boiled, do not cook too cooked, too cooked when squeezed water will be broken, so seven points cooked to leave three points, the three parts are steamed, so that after eating it has a taste. There is no need to cook the hardness of the noodles, it is best to make the dough and soft, steamed well will be soft, fried can show the skin crispy inside the soft filling state. After the last bit of radish silk cake is ready, the steaming time is up to 15 minutes, do not overstepped, too soft is not delicious.
Radish silk cake is one of the most commonly ordered pasta in the hotel, mainly because it has just come out of the pan with a particularly good taste, the charred and crispy crust and the filling inside, the taste is very good. It just happens to be winter, eat more radish, I hope you will boldly try this radish silk cake.
I'm a little five, tell me what kind of pie you like to eat the most?
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