#上海蟹殼黃、#素食、#蘿蔔餅
@章新
內餡：
蘿蔔絲Shredded radish 700g
乾香菇 Dried mushrooms 6朵
蘿蔔乾Dried radish 36g
榨菜Hot pickled mustard tuber 30g
香菜Coriander 70g
香菇粉Mushroom powder 1t
胡椒粉 Pepper 1.5t
鹽Salt 1/2t
糖 Sugar 2t
香油 sesame oil 10g
麵皮Dough：
中筋麵粉All-purpose flour 500g
泡打粉Baking powder 10g
糖Sugar 10g
花生油Peanut oil 20g
溫水Warm water 300g
油酥Oil crisp：
中筋麵粉All-purpose flour 120g
花生油Peanut oil 120g
上火、下火各250攝氏度 烤20分鐘
Bake for 20 minutes at 250 degrees Celsius on the upper and lower heat
整條的蘿蔔乾怎麼曬/ • 蘿蔔乾製作的傳統工藝｜菜脯｜整條蘿蔔乾怎麼曬...
24 мар 2022
