The method for making carrot shreds pancake in the oven
Wandering through the ancient district of Suzhou, strolling down the streets and alleys, what I miss most is that golden "Radicchio Shredded Cake". I remember when I was in school as a child, we had Suzhou-styleRemember when I was young and went to school, in the morning there was a Suzhou-style Egg Pancake for breakfast, and radish cake after school. When the radish cake cost only 50 cents each, it was something I had to have two of after school, just one coin's worth. In the rapidly industrializing era, traditional foods like these are hard to come by, but I miss them greatly. But as technology advances, people have become smarter and more resourceful, capable of making such food at home. Now, radish cake doesn't necessarily need to be fried; a roast box. can do the job.
Oven-baked Radish Shredded Cake Ingredients
White Radish(300g) Eggs(60g) Dried Shrimp(1 bunch)Soy Sauce(1 tablespoon) Salt (a little) Ordinary Flour(200g) Chopped Scallions (a little)Black Pepper(a little) Sesame Oil Chicken Essence(a little)
Oven-baked Radish Shredded Cake Recipe:
1. Beat the eggs, wash and shred the white radish by hand (hand-cut shreds give better texture).
2. Beat the eggs, wash and shred the white radish by hand (hand-cut shreds give better texture).
3. Rinse the shredded radish to remove excess water, and it should be fine and soft after marinating.
4. Add 10 ml of sesame oil and an appropriate amount of black pepper, mix well, and marinate for 10 minutes.
5. Grease each baking bowl (mold) with 5 ml of cooking oil, then place it in the middle rack of the oven; preheat at 200 degrees Celsius for both upper and lower heating elements for 15 minutes.
6. While preheating the oven, take about 10 ml of boiling water, add chicken essence and salt to dissolve them.
7. While preheating the oven, take about 10 ml of boiling water, add chicken essence and salt to dissolve them.
8. Mix the dissolved liquid with egg liquid, stir well.
9. Mix the dissolved liquid with egg liquid, stir well.
10. Pour the shredded radish into Egg Flour mixture
with shredded radish, stir well.
11. Add shrimp and scallion flakes, black pepper, mix well.12. After preheating the oven, carefully take out the baking bowls (molds), add 2 tablespoons of radish flour batter to each mold.
The oil in the bowl will be boiling, so handle with care and speed.
13. Bake on the middle rack at 200 degrees Celsius for both upper and lower heating elements for 25 minutes.
14. Remove from the oven and let it cool down; they are super easy to demold.
Tips1. I baked in two batches, and the first one was baked for 30 minutes, which felt a bit old, so I reduced it to 25 minutes the second time.2. It should be slightly drier inside than the fried version, but very crispy on the outside; you can try making the batter thinner next time.3. The shrimp I added was too much; the taste is quite strong. You can use less or none at all.4. You don't need black pepper as it's barely noticeable, but I have recently developed a habit of adding it to various dishes.5. I made 10 in total, 8 round radish shredded cakes and 2 heart-shaped ones. You can use a muffin mold with multiple holes; you can make 12 at once.6. Crispy outside, soft inside; super delicious, no less tasty than the fried version. The convenience, safety, and healthiness are unparalleled.
