Foodie Weekend 細說蘿蔔絲餅

上面二张相片当然不是蘿蔔絲餅喽！他们只是前菜....
每次动手做 蘿蔔絲餅，就不免要赞叹老祖宗的美食智慧，香脆酥皮的做法，做出來的東西就是會讓人回味，春天的蘿蔔特别甜有多汁，我時來技癢，动手做了蘿蔔絲餅、红豆饼、和葱油饼。这次我很有耐心地将过程记录下来，表示了我对于此项食谱的敬意。

现在，蘿蔔絲餅成了家裡春天的季节菜了。然後，改一下馅料，做成蛋黃酥就可以過中秋了。

Maybe it is because of the Spring, we feel like to eat even when we are not hungry. This week we get a good excuse to feast. Richy's birthday is someday during this week. We started celebrating it last weekend. Saturday I made turnip pastries, Sunday I made stuffed bell peppers and stuffed tomatoes and baked vegetalbe & sausage mix. We bought a cheese cake for dessert. And that is not the end yet. I want to make something more on the coming Thursday. Although Spring is here, the weather is changing-- sometimes foggy, sometimes raining, and sometimes cold. Can't go outdoors, so I decide to do some cooking to please everyone's appetite.

Every time when I make the turnip pastries, I can't stop admiring the ancient wisdom in creating this recipe. So this time, I took my great patience which usually does not exist in the process of my cooking or blogging to illustrate the detail of making the pastries. 

Ingredients:

1. Two doughs( A & B): one for the pastry skin and one for the crispy part of the pastry skin.  The two will be folded together to create layers and crispy taste on the pastry skin.

    A: Pastry skin:2 cups of all purpose flour, 1/2 tbs sugar, 1/2 cup water, 1/2 cup oil (any kind, but lard will taste better), mix together and make dough A

    B:Crispy skin: 1.5 cups of all purpose flour, 1/3 oil, mix and make dough B

 Dough A & B

2. Fillings: 900 g grated turnip-add 1 tea spoon salt and mix for 10 to 20 mins,  Pat dry the water.        Season the fillings with salt, chopped scallions, bacon (or smoked ham), black pepper

Fillings can be meat, or bean paste....whatever, as long as the pastry skin is made ready.

  

                                                                         Turnip fillings

 3. Make crispy pastry skin, this is the magical part I admire...

     Cut each dough into 20 pieces, wrap B in A, fold , flatten, and roll..

  Crispy pastry dough inside pastry skin

Wrap..

Flatten the wrapped skin..

Roll..

Flatten again..

Roll again, and let it stand upright, and...

Flatten the pastry from the top and turn it to a wrapper.. 

Place fillings and wrap..

When finishing wrapping, put pastries upside down...

Brush egg mixture on the top, bake in 200C for 20 mins

 

With all the rolling and flattening process, Now the pastry skins are crispy.

 

Spring Turnips are surely sweet and tasty!