蘿蔔絲酥餅
Substances:
Dough：
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
.
Methodology:
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
