Pan-fried Daikon Radish Bun😋or Luo Bo Si Bing (萝卜丝饼)
by woon.heng
This recipe is vegan, straightforward, and full of a scrumptious filling. There isn’t any different method to eat extra veggies in a meal than this🤩! I’ve made this a number of instances with totally different fillings for dinner and lunch. The dough is tremendous gentle and I used minimal oil in pan-frying it. The trick to get a gentle dough is the water to flour ratio. To get the crispy brown with out burning them is to make use of low-medium warmth (necessary) and canopy to steam them.👌🏼
Full recipe directions with video: https://woonheng.com/daikon-radish-bun/
or search ‘daikon radish bun’ on woonheng.com
Cooking notes:
– I’ve shared a model of oil dough (roti canai, shou zhua scallion pancake) that yields a brilliant skinny and stretchable wrapper. This model has excessive water to flour ratio to get an identical end result. You will add simply sufficient water to type it right into a gentle dough.
– The dough is sticky, so do flour your work floor, rolling pin, and your palms when dealing with it.
– I have never tried gluten-free flour but however I am certain the mix 1:1 will work on this case.
– I’ve shared a number of strategies to prepare dinner the daikon radish on my weblog. You too can use zucchini to switch the daikon radish.
– Please notice you aren’t getting a lot of the daikon radish left when you squeeze out the water.
