TurnipsRusksPiesare very delicious and simplehome-cooked dishes, but how to make them tasty is crucial in the preparation and steps.BelowCooking Neteditor will tell us about the turnip shredruskspreparation steps, let's see how to make turnip shred rusks both delicious and tasty.

Turnip Shred RusksIngredientsintroduction

#Water Dough (Salt 6g Water 75mL) #Fat Layer () #Filling () Onion Flakes ( ) Salt 5g Other Ingredients White Sesame Seeds( )Egg Wash ( )Turnip Shred Rusks preparation steps:First, make the water dough by mixing flour, salt, sugar, water and lard in a bowl.

Knead it into a smooth dough.

Then make the fat layer, mix flour and lard in a bowl and knead until they are well combined.Cover the prepared water dough and fat dough with cling film and let them rest for 30 minutes.Next, prepare the filling by shredding white radish.Blanch it in boiling water for about 1 minute.Then immerse it in cold water, squeeze out excess water, and mix it in a bowl with chopped dried shrimp, onion flakes, sugar, lard, pepper powder, salt, and sesame oil.

Mix well and set aside.

Roll the water dough into a long rectangle thin sheet using a rolling pin.

Roll the fat layer into a long rectangle thin sheet as well.

Place the fat dough in the center of the water dough.Fold the edges of the water dough over the fat dough, fold the top and bottom parts of the water dough inside (as shown), then press the seam flat to fully wrap the fat layer with the water dough.Roll the dough again into a thin rectangle sheet using a rolling pin.

Wrap it into a tube shape by hand.

Cut it into equal-sized pieces and cover them with cling film for 10 minutes.

8.Press each piece of dough flat, then roll it out into a round piece.Place the filling in the center and enclose it carefully.

Gently press and shape the filled dough into small rounds.Brush an egg wash on top.Then coat with white sesame seeds.

Arrange all made rusks on a baking tray lined with parchment paper.

Place them in a preheated oven at 210°C for 20 minutes, until golden brown.

Once done, let them cool and serve.

Photo result.

Then fold the water skin, tucking the upper and lower parts inside as shown in the diagram, and press it flat with your hands to ensure full coverage of the butter pastry.

Roll the dough into a long thin rectangle again using a rolling pin.

Gently roll up the dough into a cylindrical shape by hand.

Then cut it into evenly sized pieces, cover them with cling film, and let them rest for 10 minutes.

Take one piece, place the smooth side facing upwards, and flatten it.

Roll out the dough to form a circular sheet.

Wrap in radish filling.

Gradually push it up while sealing the edges by hand.

Flip over so that the smooth side is facing upwards again, and gently press it into a small round shape.

Brush with egg wash.

Dust with sesame seeds on the surface to coat evenly.

Place all pieces on baking sheets lined with parchment paper after completing them.Bake in a preheated oven.Set the temperature to 210 degrees for both upper and lower heating elements, and bake for 20 minutes until golden brown.

Allow to cool before placing on a serving dish; they will be fragrant.

Photos of the final product.