Turnip Cake

Turnip Cake

　　Turnip Cake is a traditional delicacy from Fuzhou, featuring a filling made from locally grown white radishes. It has a sweet, refreshing taste and a unique flavor, making it a popular pastry for festive banquets.

　　Ingredients:

　　Dough: 25 kg refined flour, 3.75 kg lard

　　Crumb: 17.5 kg refined flour, 8.75 kg lard

　　Filling: 1.9 kg cooked refined flour, 1.9 kg cake flour, 9.5 kg granulated sugar, 2 kg lard, 7.75 kg pork fat, 2.4 kg fried peanuts, 1.5 kg fresh white radish

　　17 kg lard for frying.

　　Preparation Method:

　　1. Make the water-oil dough and the crumb filling dough.

　　2. Laminating: Cut the water-oil dough into pieces, roll into strips, divide into small portions, wrap each with the crumb filling, roll thin, shape into cylinders, then roll thin again and coil 5–6 times to form a spiral. Cut evenly into two sections and set aside.

　　3. Make the filling: Wash and peel the white radish, shred it, mix with a small amount of sugar, and squeeze out some moisture. Remove membranes from the pork fat and dice finely. Crush and heat the fried peanuts. Mix the flour and cake flour first, then add the diced pork fat and lard, stirring into a smooth, moist filling.

　　4. Shape the pastry: Flatten the laminated dough, wrap the filling, place a small amount of shredded radish in the center, seal tightly, flatten, and form into pastry blanks. Place on an iron tray for frying.

　　5. Frying: Place the pastry blanks with the tray into oil heated to about 80°C, and fry over low heat until the temperature reaches 110°C. Flip when the pastries float, fry until fully cooked, remove and drain oil. Let cool before layering and boxing the finished product.