炸萝卜丝酥饼 Deep Fried Radish Puff

材料（水皮）：

高筋面粉180克、白油50克、水110克

材料（油皮）：

面粉180克、白油120克

馅料：

白萝卜350克（去皮切丝）、金华火腿150克（切丝）、五花肉150克（切丝）、青葱2棵（切粒）

调味料：

鸡精粉1茶匙、糖1茶匙、盐、胡椒粉各少许、粟粉水适量（勾芡）

做法：

1.将水皮搓至滑待放10分钟，分成12份。

2.把油皮搓匀分成12份。

3.取1份水皮按扁包入1份油皮，用擀面棍擀长条形，卷起再擀长形切成2条相叠，压平卷起中间切断，置放10分钟。

4.把一份皮切口向下稍压扁擀平，包入适量馅料放入已烧热之油中炸至金黄色酥脆，便可取出沥油。

馅料：

1.白萝卜川烫滚水后，沥干水份。

2.烧热3汤匙油，下五花肉爆香，加入金华火腿、萝卜丝及调味料拌炒成馅，待用。

Ingredients:

Water dough:

180g high protein flour, 50g shortening, 110g water

Oil dough:

180g plain flour, 120g shortening

Filling:

350g radish (peel and juliennes), 150g premium Chinese ham (juliennes), 150g pork belly (juliennes), 2 stalks spring onion (chopped)

Seasoning:

1 tsp chicken stock granule, 1 tsp sugar, dash of salt & pepper, some starch for thickening

Method:

1. Knead water dough until smooth and then apportion into 12 after allowed rise for 10 minutes.
2. Knead oil dough and apportion 12.
3. Wrap 1 portion of oil dough in 1 portion of water dough, then pin roll to long strip, then roll out the dough length wise again., and then cut into 2 strips, stack together and cut from centre, let rise for 10 minutes.
4. Place the dough by facing down cutting edge, flatten and wrap in filling. Deep fry in hot oil until crispy.

Method for filling:

1. Scald radish until cooked, drain.
2. Heat 3 tbsp oil in wok, sauté pork belly until fragrant, then toss in ham, radish and seasoning. Dish out and set aside.