cathy’s pleasure: 蘿蔔絲酥餅





300g Blue Jacket plain flour

1 tsp on the spot yeast

1 tsp superb sugar

1/4 tsp salt

200g water


Oil crisp

100g Blue Jacket plain flour

100g vegetable oil


1 Tbsp honey

1 Tbsp water

White sesame seeds


Radish filling:

700g radish, shredded

20g dried shrimps, chopped

20g dried mushrooms, sliced

2 sprig spring onion, chopped

1 Tbsp oyster sauce

1/4 tsp salt

1 tsp sugar

1 tsp pepper



1. Sprinkle salt to radish & set
apart for 20mins. Squeeze & drain extra water. Warmth up 1 Tbsp oil in pan. Stir
fry mushrooms & dried shrimps until aromatic. Add in radish & seasoning.
Stir fry for few minutes & off warmth. Stir in spring onions until mixed. Set
apart to chill

2. Dough: Mix all elements until
a dough is fashioned. Relaxation the dough for 15mins. Knead in 1 Tbsp oil until the
dough is clean. Proof for 1hr

3. Oil crisp: Warmth up oil over range
until boiling. Pour over flour & stir until mixed. Put aside

4. Roll out dough into a giant rectangle.
Pour & unfold the oil crisp evenly. Roll up the dough. Relaxation for 15mins
& divide into 10 parts. Wrap filling. Brush honey water on the floor &
press white sesame seeds

5. Bake @ 240C for 20mins

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