千层萝卜酥饼 – 不揉面不包酥 的海派简易法

***********English description below*********** 萝卜酥饼是一道知名的小吃。酥香味美。此点因酥面作皮，萝卜丝作馅而得名。油水面包酥面搓圆条，切节，卷成圆饼。半肥半瘦猪肉剁细，用猪油炒熟，加盐起锅与火腿颗、萝卜丝、花椒粉、葱花、味精等和转成馅. 这里我来分享我的海派做法。 ******原料********： 快速酥皮（适用于做咸味糕点）： 300 克面粉 225-230 克冷牛油，切块 盐少许 大概 ½ 杯冰水 折叠3次，形成光滑的面团， 然后折叠3 到4 次 用水封口，而不是蛋液。 不要将边缘推得太多，所以它会有很多层。 • 刷蛋液2次（避开封口区） • 割纹路 • 戳洞 烘烤： 中层，450 F 5 分钟， 然后 350 F 25 - 30 分钟 ==================================================== Radish pastry is a popular traditional dish due to its rich and complex flavors, as well as its unique texture. The grated radish gives it a slightly sweet and refreshing taste, while the combination of savory ingredients adds depth and complexity to the dish. The crispy exterior and soft, chewy interior make it a satisfying and comforting snack or meal. Here is my take-on using quick puff pastry ******Ingredients*********: Quick puff pastry (for savory pastry): 300 g flour 225-230 g cold butter, cut into cube Pinch of salt Little over ½ cup ice cold water Fold 3 times to form a smooth dough, Then standard 3 folds + 1 extra fold Seal with WATER, not egg wash. DO NOT push edge too much, so it will have many layers. • Brush egg wash 2 time (avoid egg area), • Score. • Poke hole(s) Baking: Middle rack, 450 F 5 min, Then 350 F 25 - 30 min