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
