Radish Shredded Pancakes

Prepare the shredded radish filling in advance (I prefer making it the day before and storing it in the fridge). Refer to the previous article for how to make it.

Oil dough: Combine flour and lard in a mixing bowl, mix on speed 3-6 for 20 seconds. Scrape down the sides and mix for another 20-30 seconds until the texture is smooth and oily. Take it out and knead into a ball for later use.

Water dough: Mix water, yeast, sugar, flour, and lard for 30 seconds on speed 3-6. Add salt and knead for 2 minutes. Take it out, form it into a ball, and cover it with plastic wrap to rise for 30 minutes.

During the fermentation, divide the oil dough into 20 equal pieces, each weighing around 22 grams, roll them into balls, and cover with plastic wrap.

The risen dough should look like this. Punch it down and divide it into 20 pieces, approximately 26 grams each.

Wrap the oil dough in the water dough, pinch the seams tight, and place seam side down (you can dust the seam with some flour and put it on a rolling mat). Arrange them in the order of preparation and let rise for 10 minutes covered with a plastic wrap.

For the first rolling and folding, starting from the first piece, roll the dough into an oval shape, flip it over, and roll it up tightly.

With the seam facing down, arrange them in order and cover with plastic wrap to rise for another 10 minutes.

For the second rolling and folding, roll out into a longer oval shape, flip it, and roll tightly again, with the seam facing down, arranged by preparation order.

Cover with plastic wrap to rise for 10 minutes (if you’re working alone, you can proceed to the next piece without waiting for the previous one).

In sequence, start rolling the first piece into a round shape.

Flip it over, fill with the filling, using your left hand to hold the dough and your right thumb to push the filling down.

Pinch the seam tight, flatten it down, or roll it out into a circle using a rolling pin.

Brush the surface with water and flip it into a plate containing sesame seeds.

Place the finished pancakes in a preheated oven at 180 degrees Celsius for 25-30 minutes.

Once out of the oven, place them on a cooling rack; you must have one while it’s still hot.