萝卜丝酥饼 - 千层酥脆，鲜香入味的中式点心 / Daikon Radish Buns

萝卜丝酥饼是一道精致可口的中式点心，它将酥脆的千层pastry与清甜的萝卜丝馅料完美结合。这道点心的特色在于它独特的双层面团工艺：外层的油皮面与内层的油酥面在烘烤过程中形成层层酥脆的口感，而萝卜丝馅料则采用了海米、葱花等调味，咸鲜适中，回味无穷。

配料：
油皮面：
中筋面粉 200克
冷水 120毫升
植物油 10克

油酥面：
中筋面粉 100克
植物油 50克

馅料：
白萝卜丝 500克
海米 适量
葱花 适量
酱油膏（或蚝油）一大勺
麻油 适量
黑胡椒粉 适量
盐 适量

制作步骤：
1. 油皮面：将面粉加入冷水和面，成絮状后加入植物油，揉成面团。
2. 油酥面：将面粉与植物油混合，压制成均匀的面团。
3. 两个面团都需要醒面20分钟。
4. 萝卜丝加盐腌制10分钟，挤干水分，加入切碎的海米、葱花、酱油膏、麻油和黑胡椒调味。
5. 将油皮面包入油酥面，擀成长方形，刷水卷起，分成10等份。
6. 每份擀开，包入馅料，整形。
7. 刷蛋黄液，撒黑芝麻。
8. 摄氏200度烤20-25分钟。

关键注意点：
1. 萝卜丝一定要充分挤干水分，否则会影响酥皮的口感。
2. 擀面时力度要均匀，避免破坏油酥层，以免影响层次感。
3. 包馅时要注意密封，防止油酥外漏。
4. 卷面团时要适度紧实，这样才能保证层次分明。
5. 烤制时注意观察颜色，以金黄色为佳。
6. 面团醒发时间不要少于20分钟，这样可以保证面团的韧性。

Daikon Radish Bun is an exquisite Chinese pastry that perfectly combines crispy layered dough with sweet and savory daikon radish filling. The distinctive feature of this dish lies in its unique dual-dough technique: the outer oil skin dough and inner oil flaky dough create multiple crispy layers during baking, while the radish filling is seasoned with dried shrimp and green onions, achieving a perfect balance of umami flavors.

Ingredients:
Oil Skin Dough:
Medium-gluten flour 200g
Cold water 120ml
Vegetable oil 10g

Oil Flaky Dough:
Medium-gluten flour 100g
Vegetable oil 50g

Filling:
Shredded daikon radish 500g
Dried shrimp, as needed
Green onions, as needed
Soy sauce paste (or oyster sauce) 1 tablespoon
Sesame oil, as needed
Black pepper powder, as needed
Salt, as needed

Instructions:
1. Oil Skin Dough: Mix flour with cold water until flaky, then add vegetable oil and knead into a dough.
2. Oil Flaky Dough: Combine flour with vegetable oil, press until uniform.
3. Let both doughs rest for 20 minutes.
4. Salt the shredded radish for 10 minutes, squeeze out moisture, then mix with chopped dried shrimp, green onions, soy sauce paste, sesame oil, and black pepper.
5. Wrap oil flaky dough inside oil skin dough, roll into a rectangle, brush with water, roll up, and divide into 10 portions.
6. Roll out each portion, add filling, and shape.
7. Brush with egg yolk wash and sprinkle black sesame seeds.
8. Bake at 200°C (375°F) for 20-25 minutes.

Key Points to Watch:
1. Thoroughly squeeze out moisture from the radish to ensure crispy pastry layers.
2. Apply even pressure when rolling to prevent breaking the flaky layers.
3. Seal the edges well to prevent oil flaky dough from leaking.
4. Roll the dough firmly but not too tight to achieve distinct layers.
5. Monitor the baking color, aiming for golden brown.
6. Don't reduce the 20-minute resting time, as it's essential for dough elasticity.