Pan-Fried Turnip Pancake

Radish silk shortcake 1. Radish stuffing Part of the material: 500g white radish, appropriate amount of chives, 1 small handful of shrimp skin. Seasoning: salt, black pepper and sesame oil. Appropriate amount of practice: 1. Peel the white radish and plan it into thick shreds. Add some salt and let it stand for 20 minutes to make the shredded radish water, and then squeeze out the water. 2. Add minced chives and shrimps, and then mix with seasonings. Second, the dough part A. Crispy dough: 65g of low-gluten flour and 20g of vegetable oil. Practice: just put the materials into a steel basin and stir them into a uniform dough, wrap them in plastic wrap and put them in the refrigerator for later use. (No need to rub, to avoid the gluten of flour affecting the taste). B, dough material: 200g of medium gluten flour, 110g of cold water, 1/3 teaspoon of instant yeast, 10g of fine sugar, a little salt and 10g of vegetable oil. Surface decoration: 1 protein solution, white sesame seeds. Practice: 1. Pour all the materials into a basin, stir and knead to form a non-sticky dough (the water part is reserved for 10g and added slowly depending on the kneading state of the dough). 2. Continue to knead the dough until it is smooth after the dough becomes tough, round the dough, pinch it down and put it in a basin with a little oil, cover it with a wet cloth and ferment at room temperature for 2 hours. 3. The dough is evenly divided into 8 pieces and rounded. 4. The pastry dough is kneaded into a column shape and divided into 8 equal parts on average. 5. Squeeze the dough, with glossy surface outside, wrap it with a crispy dough, and pinch it tightly. 6. Press the wrapped dough slightly into oval slices, with glossy surface at the bottom, roll it up from short direction, close it down, cover it with a wringing wet cloth and let the dough rest for 10 minutes. 7. Turn the rest dough over after it grows, roll it up from short direction, cover it with a wringing wet cloth and let the dough rest for 10 minutes. 8. Press the rest dough from the middle with your thumb, fold the 2 ends to the middle and pinch them, and flatten the dough with your palm. 9, the dough olive into a circular thin slice, glossy surface outside, put in the middle of the properly adjusted radish stuffing (stuffing as far as possible not to touch the surrounding in order to avoid more difficult to close). 10. Squeeze the dough at the mouth and put it in the hands of both hands to knead and round. 11. Brush a layer of protein on the top of the dough and then dip it in a layer of white sesame seeds. 12. Arrange them in a baking tray at regular intervals and bake them in an oven preheated to 200 degrees for 20-22 minutes until the surface is golden yellow.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)