蘿蔔絲酥餅
Ingredients:
Dough：
300g Blue Jacket plain flour
1 tsp instant yeast
1 tsp fine 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
.
Method:
1. Sprinkle salt to radish & set
aside for 20mins. Squeeze & drain excess water. Heat up 1 Tbsp oil in pan. Stir
fry mushrooms & dried shrimps till fragrant. Add in radish & seasoning.
Stir fry for few mins & off heat. Stir in spring onions till combined. Set
aside to cool
2. Dough: Combine all ingredients till
a dough is formed. Rest the dough for 15mins. Knead in 1 Tbsp oil till the
dough is smooth. Proof for 1hr
3. Oil crisp: Heat up oil over stove
till boiling. Pour over flour & stir till combined. Set aside
4. Roll out dough into a big rectangle.
Pour & spread the oil crisp evenly. Roll up the dough. Rest for 15mins
& divide into 10 portions. Wrap filling. Brush honey water on the surface &
press white sesame seeds
5. Bake @ 240C for 20mins
