Cooking Steps

1. 

   Step1:First, make water skin. In 150g flour, add 30g lard, 5g salt and 10g sugar. Pour in 85ml water in several times. Stir while adding water. Until the dough is smooth and non sticky, put it into a glass bowl, cover with plastic wrap, and let it go for 30 minute

2. 

   Step2:Then make the pastry. Take 100g flour and put 50g lard into it. Rub it repeatedly with your hands until the lard and flour are fully integrated into the pastry dough

3. 

   Step3:Of course, the most important part of the stuffing is the shredded radish. After wiping the radish, blanch it in boiling water for about 1 minute, then immerse it in cold water, squeeze out the water and put it into a bowl. Add sugar, lard, dried shrimps and chopped green onion. Add a little white pepper, salt and sesame oil. Stir well and reserv

4. 

   Step4:Next, Baosu. Today we use the method of big Baosu. Use a rolling pin to roll the water skin into a rectangular sheet. Rub the pastry into a long strip and put it in the center of the water skin. Push the pastry evenly on the middle area of the water skin with the root of the palm. Then start to fold. (first fold the upper end of the water skin inward along the center line, and then fold the lower end inward. Then close the left and right ends towards the center) so that the water skin completely covers the pastry.

5. 

   Step5:Use a rolling pin to roll the dough into a rectangular sheet again. After rolling it into a cylinder, cut it into equal sized preparations. Let it go for 10 minutes

6. 

   Step6:Take a dose, roll it into a round skin, wrap it in the filling, and slowly push it up with your hand to close the mouth.

7. 

   Step7:Preheat the oven to 210 degrees. Put the cake embryo in the oven. Bake it for 20 minutes on the top and bottom of the fire. Put it out of the oven and cool it. The radish crispy cake is ready.

8. 

   Step8:The layers of the pastry are clear, crisp and crisp. The filling is soft, smooth and salty. It's a good snack

9. 

   Step9: