I always order this white raddish pastry whenever they are available at yum cha. With the flacky pastry and fillings it is mainly white raddish, the taste is not too heavy. The pastry can also uses for quite a few different fillings such as taro, green tea and this original taste. You can also uses the same pastry to do Taiwanese "tai young pastry”（太陽餅）. I always make double the recipe and put away in the freezer in an air tight container. The time taken to do 1 batch or 2 batches are too much different.
材料：
內饀-
600g蘿白切粗絲
1.5茶匙鹽
15g蝦皮
3條葱花
1/2茶匙胡椒粉
2-5湯匙白芝麻（裝飾用）
外酥皮-
150g中筋粉
60g牛油
1湯匙糖
1/4杯水
內酥皮-
100g低筋粉
60g牛油
Ingredients:
Fillings-
600g white raddish shredded in think julienne
1.5 tsp salt
15g dry shrimps soaked and chopped in small pieces
3 stalks spring onion chopped to small pieces
1/4 tsp white ground pepper
5 tbsp white sesame
Outter pastry -(photo below in white)
150g plain flour
60g butter
1 tbsp sugar
1/4 cup water
Inner pastry - (photo below in green)
100g cake flour
50g butter
先把巳切好的蘿白絲及鹽放入膠袋封囗搖匀。置雪柜一晚先出水。赶時間的話，最少3小時。
從雪柜取出放水喉下冲洗2分鐘至所有鹽洗淨。大力把其餘水份拃乾（蘿白拃越乾，成品越爽口）
Put the shredders white raddish julienne in a plastic bag together with salt to release the liquid. Sealed the bag and leave in fridge overnight. (If in a hurry, the minimum time should be soaked should be at least 3 hours.
用一湯匙油放鍋中焼熱，先下蝦米抄香，然後下蘿白及葱花抄至乾身，因蘿白出水情况不一樣，此時可能要约略加1/4-1 茶匙鹽調味，待涼。
Heat 1 tbsp oil in a heated saucepan, slightly fry the chopped dry shrimp follow by the raddish, spring onion and white ground pepper. Stir mixture until fairy dry and may require to add 1/4-1teaspoon of salt to taste. Put aside to cool.
外酥皮- 把所有材料搓匀，放一旁靜置30分鐘
內酥皮-把所有材料用手指擠壓成團即可，不用搓。
Outter pastry-(white colour in photos below)
Knead all ingredients until the dough smooth an left aside to rest for 30 mins
Inner pastry - (green colour in photos below)
Gathered all ingredients in a ball and no need to knead
把外和內酥皮分別分成約10等份
Divided inner and outer pastry into 10 equal parts respectively
把外皮壓扁包入內皮。收口朝下。
這裏我借用綠茶味的看得清楚一点，白色是外皮，綠色是內皮。
（図左上1）先把外皮和内皮分10小份，把外皮顔薄包入內皮，滚圓。
（図右上1）用手心壓平
（図左上2）用手指輕輕從右至左捲起成一柱狀
（図右上2）用棍從中間向上及下慢慢分2次擀平如図左上3
（図右上3）用手指把皮從上至下密密卷起成柱狀
（図左下）把柱狀面皮従中間切間，在切開口用手心輕壓
（図右下）用棍把皮擀薄即可
Here I borrowed the photos I made for the green tea taste so you can see better. Green colour is inner pastry and white colour is outter pastry
(Pic top left 1) divided dough in 10 small pieces and roll out outter pastry in a circle about 3" in diameter. Put one part of pastry inside and closed and form a ball shape.
(Pic top right 1) use your palm to flatten the the ball to 2"in diameter
(Pic top left 2) use your fingers to lift and roll the pastry from one side to another
(Pic top right 2) use the rolling pin rolling up and down in 2 strokes starting from the centre to become long thin stripe pic top left 3
(Pic top right 3) use your fingers to tightly roll the stripe downwards towards yourself.
(Pic bottom left 1) cut the rolled stripes from the middle. Use your palm slightly flatten the dough
(Pic bottom right 1) use your rolling pin to roll out the pastry
包入已涼了的蘿白饀，收口朝下，輕輕略爲壓扁，在餅面掃上水然後輕輕把濕面壓上芝麻放於焗盆上。如要焗好後看到一圏圈的酥皮，不要放芝麻。
Put the cooled filling in to pastry and closed service facing down. Brush the top with water and slightly squeeze the cake onto the sesame so it will stay on after it's cooked.
放入預熱180c焗炉（fan forced) 炉20分鐘即成
Put it in a preheated 180c( fan forced ) oven to cook for 20 minutes. Serve when slightly cooled.
