Flying cake version of shredded radish cake

Overview

Since quick-frozen flying cakes are sold in supermarkets, I often buy some to take home and store in the refrigerator. Sometimes when making some snacks and don’t want to make puff pastry, you can use flying cakes instead.

Tags

• baking
• children
• breakfast
• big red sausage
• black sesame egg liquid
• changbai radish
• chives
• quick-frozen flying cakes
• sesame oil
• shrimp
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare various ingredients.

   

2. 2 Wash the radish and grate it into shreds, dice the red sausage and cut the chives into sections. Put salt in the radish.

   

3. 3 After waiting for a while, squeeze out the water in the radish, leaving dry shredded radish. Sprinkle some pepper.

   

4. 4 Pour the diced red sausage, chives and dried shrimps into the bowl with shredded radish, add sesame oil and mix well.

   

5. 5 The flying cakes should be taken out and softened in advance. If you're not afraid of trouble, cut the flying cake into two pieces of the same size.

   

6. 6 Put shredded radish cake on one of the flying pancakes.

   

7. 7 Cover with another piece of pie crust and use a fork to pierce the edge of the pie crust to make the two pieces of pie stick together. Use a knife to score 2 cuts on the surface of the flying cake, and coat with egg wash and sesame seeds. If you are eating it by yourself, you don’t need to be too particular. Just put the filling directly on a piece of flying pancake, and fold the semicircle directly to the other side.

   

8. 8 Preheat the middle rack of the oven to 180 degrees and bake for 15 minutes. This is how delicious shredded radish cake was born.