Cherry & Dennis Helper Habitat

Shanghai Flaky Radish Pastries

Name: Shanghai Flaky Radish Pastries
Total time: 2 h
Yield: 4 servings
Ingredients: 200 g plain flour for outer dough; 120 g plain flour for oil paste; 500 g daikon radish; 2 stalks spring onions; 15 g white sesame seeds; 110 ml water for outer dough; 40 g oil for outer dough; 55 g oil for flour paste; 10 g sugar; 0.25 tsp salt; 1 tbsp cooking oil; 0.5 tsp salt; 0.25 tsp ground white pepper; 1 tsp sesame oil; 1 tbsp water

上海蘿蔔絲酥餅

Shanghai Flaky Radish Pastries — finished dish

Total time: 120 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Water-oil dough encloses an oil-flour paste, is rolled into layers and filled with cooked radish to make eight flaky pastries.

Ingredients

Main ingredients

200 g plain flour for outer dough
120 g plain flour for oil paste
500 g daikon radish
2 stalks spring onions
15 g white sesame seeds

Layered pastry mixture

110 ml water for outer dough
40 g oil for outer dough
55 g oil for flour paste
10 g sugar
0.25 tsp salt

Radish filling seasoning

1 tbsp cooking oil
0.5 tsp salt
0.25 tsp ground white pepper
1 tsp sesame oil

Surface brushing water

1 tbsp water

Shanghai Flaky Radish Pastries — ingredients

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
kitchen scale
wok
spatula
rolling pin
baking tray
baking paper
oven
vegetable grater
measuring jug
pastry brush
heatproof gloves
wire rack
serving plate

Steps

Step 1

Peel and shred radish finely; wash and chop spring onions

Peel and shred radish finely; wash and chop spring onions.

Step 2

Fry radish in one tablespoon oil for five minutes, then add filling salt and pepper

Fry radish in one tablespoon oil for five minutes, then add filling salt and pepper.

Step 3

Cook off excess moisture, add onions and sesame oil, then spread out and cool twenty minutes

Cook off excess moisture, add onions and sesame oil, then spread out and cool twenty minutes.

Shanghai Flaky Radish Pastries — While filling cools, mix 200 g flour with sugar, salt, 110 ml water and 40 g oil; knead smooth, cover and rest twenty minutes

Step 4

While filling cools, mix 200 g flour with sugar, salt, 110 ml water and 40 g oil; knead smooth, cover and rest twenty minutes

While filling cools, mix 200 g flour with sugar, salt, 110 ml water and 40 g oil; knead smooth, cover and rest twenty minutes.

Step 5

Mix the remaining 120 g flour and 55 g oil into an even paste

Mix the remaining 120 g flour and 55 g oil into an even paste.

Step 6

Divide both doughs into eight; enclose one oil-paste portion in each outer dough portion and seal

Divide both doughs into eight; enclose one oil-paste portion in each outer dough portion and seal.

Step 7

Roll each into a long oval, then roll up from a short end

Roll each into a long oval, then roll up from a short end.

Step 8

Roll each coil long and roll up again; cover and rest ten minutes while preheating the oven to 190°C

Roll each coil long and roll up again; cover and rest ten minutes while preheating the oven to 190°C.

Step 9

Fold both ends towards the centre and flatten into a round with a thicker middle

Fold both ends towards the centre and flatten into a round with a thicker middle.

Step 10

Add one eighth of the cooled filling, pinch closed and place seam-side down on a lined tray

Add one eighth of the cooled filling, pinch closed and place seam-side down on a lined tray.

Shanghai Flaky Radish Pastries — Brush lightly with water, add sesame and bake at 190°C for about thirty minutes until the layers are golden and cooked

Step 11

Brush lightly with water, add sesame and bake at 190°C for about thirty minutes until the layers are golden and cooked

Brush lightly with water, add sesame and bake at 190°C for about thirty minutes until the layers are golden and cooked.

Step 12

Cool for five minutes after baking, then plate the eight pastries

Cool for five minutes after baking, then plate the eight pastries.

Common mistakes

Hot or wet filling and overstretching damage the layers; do not skip the rests.

Tips

Make the dough while the filling cools, but fill only when it is no longer hot. Clear a clean work surface and portion all eight pieces before rolling and filling.