Original recipe link (原版食譜): Carol 自在生活 蘿蔔絲酥餅
Ingredients 食材 (for 8)
- Chinese turnip stuffing 蘿蔔餡
- 500 g Chinese turnip 白蘿蔔
- 1 Scallion 青蔥
- 20 g dried shrimps 蝦米
- Seasoning: 1/3 tsp salt 鹽，some white pepper 白胡椒粉
- Puff pastry 油酥麵皮
- 60 g cake flour 低筋麵粉
- 20 g vegetable oil 植物油
- Dough 發麵麵皮
- 200 g all purpose flour 中筋麵粉
- 110 g water 水
- 1/3 tsp instant yeast 速發酵母
- 10 g fine granulated sugar 細砂糖
- 1 g salt 鹽
- 10 g vegetable oil 植物油
- Topping 配料
- Some egg-white wash 蛋白液
- Some white sesame seeds 白芝麻
Instructions 作法
- Chinese turnip stuffing: Peel the Chinese turnip and grate it into thick shreds (not too thin). Wash the scallion and cut it into small pieces. Mince the dried shrimps. If there is water in the shredded turnip, squeeze out the water. Add about 2 tablespoons of oil to the pot, add dried shrimps, shredded turnip, scallions in sequence, then add appropriate amount of seasonings and sauté. (If you don’t want to sauté, you can directly add some salt to the shredded radish and leave it for 20 minutes to let the water out of the shredded radish, then squeeze out the water, add scallions, dried shrimps, and mix with seasonings).
- Puff pastry: Put the ingredients into a steel bowl and mix until it becomes a shaggy dough. Wrap it in plastic wrap and put it in the refrigerator for later use (you don’t need to knead it for too long to avoid the gluten from the flour.).
- Dough: Put all ingredients in a big steel bowl, mix and knead into a non-sticky dough (reserve 10 g of water first and add it slowly depending on the dough stickiness). After the dough becomes elastic, continue kneading for 6-8 minutes until the dough is smooth. Roll the dough into a ball, pinch it with the seam facing down and place it into a lightly oiled bowl. Spray some water on the surface of the dough, cover the surface with a damp cloth and let it proof at room temperature for 2 hours.
- Sprinkle some flour on the table, Punch down the dough to deflate it, and knead it and shape it into a long strip. Divide evenly into 8 pieces (about 40 g each), then roll into balls.
- Take the puff pastry dough out of the refrigerator, roll it into a long strip, divide it into 8 equal parts (about 10 g each).
- Flatten and spread the dough with a rolling pin, with the smooth side outside, wrap it with a piece of puff pastry dough, pinch it.
- Slightly press the dough into an oval-shaped, with the smooth side down, roll it up from the short side, with the seam facing down, cover with plastic wrap and let the dough rest for 15 minutes.
- Shape the dough into a long shape, turn it over, roll it up from the short side, cover with plastic wrap and let the dough rest for another 10 minutes.
- Place the dough with the seam facing up. Press down from the middle with your thumb, then fold the two ends toward the middle and pinch to flatten the dough. Roll the dough into a round slice about 4.7 inches (12 cm) in diameter, with the smooth side on the outside, and put an appropriate amount of Chinese turnip stuffing in the middle. (Try not to let the fillings touch the surrounding areas to avoid making it difficult to close it.) Pinch the dough tightly until it forms a round shape.
- Place the dough in the palms of two hands and roll it back and forth into a round shape. Brush a layer of egg-white wash on top of the dough, and then dip it in a layer of white sesame seeds. Place evenly spaced into baking sheets.
- Bake in an oven preheated to 392° F (200° C) for 20-22 minutes, until the surface is golden brown.
- 蘿蔔餡: 500 g白蘿蔔去皮刨成粗絲 (不要太細)，1支青蔥洗淨切成蔥花、20 g 蝦米切末。蘿蔔絲若有出水，把水份倒掉。鍋中約加 2大匙油，依序將蝦米、蘿蔔絲、青蔥加入，添加適當調味料炒香。(若不想炒，可以直接將刨成粗絲的白蘿蔔加一些鹽放置20分鐘使得蘿蔔絲出水，再把水份擠出，加入青蔥、蝦米，再拌上調味料)
- 油酥麵皮: 將材料 (60 g 低筋麵粉，20 g 液體植物油) 放入鋼盆中攪拌成為一個均勻的麵團就好，包上保鮮膜放冰箱備用 (不需要搓揉過久，避免麵粉出筋影響口感)。
- 麵皮: 將所有材料 (200 g 中筋麵粉，110 g 水，1/3 茶匙 速發酵母，10 g 細砂糖，1 g 鹽，10 g 液體植物油) 倒入鋼盆中攪拌搓揉成為一個不黏手的麵團 (水的部份先保留 10g 視麵團搓揉狀態慢慢添加)。麵團筋性變大後繼續搓揉 6-8 分鐘至麵團光滑。將麵團滾圓，收口朝下捏緊放入抹少許油的盆中。麵團表面噴灑些水，表面罩蓋上濕布室溫發酵 2 個小時。
- 桌上灑些手粉,將發好的麵團移出至桌上，將麵團搓揉一下將空氣壓出，再捏成長條。平均分割成 8 塊 (每塊約40g)，然後滾圓。
- 油酥麵皮由冰箱取出，搓成長條，平均分割成 8 等份 (每塊約 10 g)。
- 將發糆麵皮壓扁桿開，光滑面在外，包上一個油酥麵皮，收口捏緊。
- 將包好的麵團稍微壓一下擀成橢圓形薄片，光滑面在下，由短向捲起，收口朝下，蓋上乾淨的布再讓麵團休息 10 分鐘。
- 將休息好的麵團橄成長形後翻面，由短向捲起，蓋上保鮮膜讓麵團休息 10 分鐘。
- 休息完成的麵團收口朝上，用大姆指從中間壓下，2 端往中間折起捏一下，用手心將麵團壓扁。將麵團橄成直徑約 4.7 英寸 (12 公分)圓形薄片，光滑面在外，中間放上適當蘿蔔餡。(餡料儘量不要沾到周圍，以免較難收口) 將麵團收口捏緊。
- 包好的麵團放在兩手手心中前後搓揉滾圓。麵團上方刷上一層蛋白液，再沾上一層白芝麻。間隔整齊放入烤盤中。
- 放進已經預熱至華式 392° (攝氏 200°) 的烤箱中烘烤 20-22 分鐘，至表面呈現金黃色即可。
Recipe 食譜