Radish Wood-Grain Pastry

Name: Radish Wood-Grain Pastry
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 250 g water-oil pastry dough; 250 g shortcrust paste (rub until soft and white; both doughs must be the same softness); 1000 g radish (washed, peeled, cut into thin shreds, salted, blanched, and squeezed dry); 100 g char siu pork mince; 25 g fried dried shrimp; 150 g diced fatty pork (salted); 10 g chopped scallions; to taste salt; 1 g MSG; 10 g sesame oil; 50 g white lard (for brushing the top); a pinch white pepper

Flaky baked pastry filled with shredded radish, minced char siu pork, and dried shrimp, wrapped in a water-oil shortcrust.

1h 5m

Easy

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Ingredients

water-oil pastry dough 250 g

shortcrust paste (rub until soft and white; both doughs must be the same softness) 250 g

radish (washed, peeled, cut into thin shreds, salted, blanched, and squeezed dry) 1000 g

char siu pork mince 100 g

fried dried shrimp 25 g

diced fatty pork (salted) 150 g

chopped scallions 10 g

salt to taste

MSG 1 g

sesame oil 10 g

white lard (for brushing the top) 50 g

white pepper a pinch

Instructions

Make the filling

Wash and peel the radish, cut it into thin shreds, toss with a suitable amount of salt and let stand for over 10 minutes, then rub and squeeze out the water. Blanch the shreds briefly in boiling water, cool, and squeeze dry again. Salt the diced fatty pork. Combine the char siu pork mince, fried dried shrimp, white pepper, salt, MSG, sesame oil, and chopped scallions with the radish shreds and mix well to form the filling.

Roll and laminate the pastry

Knead the water-oil pastry dough smooth and shape into a thick log. Rub the shortcrust paste until soft and white (the two doughs must be of the same softness, otherwise lamination will fail). Slightly roll out the dough into a rectangle, place the paste in the center, fold both sides of the dough over the paste, then use a rolling pin to roll evenly wider and longer. Make a diagonal cut about 3 cm from the front edge of the dough, move the excess dough to the back, seal and press to join, then roll thin. Working from the cut edge inward and using both hands, roll the dough tightly into a thick cylinder.

Shape and bake

Cut the thick cylinder crosswise into 10 short lengths, then cut each length in half straight down to make 20 pieces with the cut side facing down. Roll each piece flat with a rolling pin and wrap a portion of filling into an elongated round. Arrange on an oiled baking tray, brush the top of each with white lard, and bake in a 200°C oven with another empty tray placed on top to keep the surface pale and white until cooked through.