I can tell you everything I know: [Double-color circle spiral cake]

Overview

Thousand-layer pastry is one of the most typical examples of the use of fat in baked snacks. Chinese puff pastry mostly uses lard. Compared with butter, lard has better ductility, the puff pastry produced has better shortening effect, and there is generally no risk of oil leakage during operation. So, I’d better practice my skills with Chinese puff pastry first~~ There are two ways to make Chinese puff pastry: large puff pastry and small puff pastry. I generally like small puff pastries. Although it is more troublesome, the final product is better. And if you make your own puff pastry, the portion is generally not too big. It’s not that hard to use small puff puffs~~ This time I added some colors to the puff pastry. The green one is matcha powder (try to choose better matcha powder so that it will not change color during baking and will not dye the white oil crust). The red one is red yeast powder. The filling is coconut cranberry filling and the lard is boiled by myself. In fact, this kind of spiral pastry is a relatively difficult type of Chinese pastry. Improper operation during the rolling process of puff pastry may result in mixed puff pastry, and the final product will not have obvious layering. The final product will naturally be unsightly, and the texture will be hard and dry. So I want to share my pastry-making experience with everyone, as a record for myself! Also, the recipe for puff pastry comes from the heroine Sensen. This recipe is very good, the oily skin is not dry and easy to spread, and the final shortening effect is also very good, thank you very much! (The following quantities can make 16 spiral puff pastries of about 50g, A is the dough material, B is the puff pastry material, and C is the filling)

Tags

• baking
• butter
• clear water
• dried cranberries
• egg liquid
• fine coconut paste
• lard
• low gluten flour
• milk powder
• rum
• plain flour
• powdered sugar

Ingredients

Steps

1. 1 Make the filling first: prepare all the raw materials (C);

   

2. 2 Soften the butter and cut into small cubes;

   

3. 3 Cut dried cranberries into small pieces;

   

4. 4 After the egg liquid is beaten, add a little rum and stir evenly;

   

5. 5 Add powdered sugar and beat evenly;

   

6. 6 Add milk powder and stir evenly;

   

7. 7 Heat butter in water or microwave until melted;

   

8. 8 Melt butter into liquid form, add to egg mixture while hot and mix well;

   

9. 9 The final mixed egg liquid should be relatively thin and can flow down easily when you lift the whisk;

   

10. 10 Add grated coconut;

    

11. 11 Use a spatula to press and mix into a dough;

    

12. 12 Wrap the prepared fillings in plastic wrap and store in the refrigerator until ready. I made the filling the night before;

    

13. 13 Next make the dough crust and puff pastry. Prepare the ingredients for oil leather (A);

    

14. 14 Mix the oil crust ingredients (A) in a large bowl and stir with chopsticks until there is almost no dry powder;

    

15. 15 Transfer to a silicone mat and knead until a large film can be pulled out;

    

16. 16 At this point the dough should have a smooth surface and not stick to your hands. Wrap the dough in plastic wrap and let it rest for later use;

    

17. 17 Prepare all the ingredients for the pastry (B);

    

18. 18 First mix the low-gluten flour and lard and knead it into a shortbread dough. At the beginning, it may feel a little dry, don’t worry, rub it slowly, and it will become a smooth ball in the end;

    

19. 19 Divide the pastry dough into two equal portions, add matcha powder and red yeast rice powder respectively, knead evenly into a ball, wrap in plastic wrap and set aside. (I also made another kind of pastry here, so there will be 3 small pastry doughs);

    

20. 20 Let the oil crust and pastry stand at room temperature, about 20 minutes. During this time, you can take out the frozen stuffing from the refrigerator, divide it into small portions, each portion is about 15g, knead it into a ball, and continue to refrigerate it for later use;

    

21. 21 Divide the relaxed oil dough into 8 small portions, each portion is about 36g. After rounding, cover with plastic wrap and set aside;

    

22. 22 Divide the relaxed pastry dough into 8 small portions, each portion is about 23~24g. After rolling, cover with plastic wrap and set aside. (I also made another kind of pastry here, so the quantity is larger);

    

23. 23 Take a small piece of dough and flatten it with the palm of your hand;

    

24. 24 Place a small piece of pastry dough in the middle of the dough;

    

25. 25 Use the force of a tiger's mouth to evenly wrap the dough into the dough like a glutinous rice ball;

    

26. 26 Pinch the opening tightly, and you can choose to pull off or flatten the small tip at the top;

    

27. 27 Turn the edge downwards, place it on a silicone mat and shape it slightly, and a puff pastry dough is ready. After covering with plastic wrap, continue to make the next one;

    

28. 28 Make all the puff pastry dough, cover with plastic wrap, and rest for 5 to 10 minutes;

    

29. 29 After resting, take a small piece of dough, close it downwards, and flatten it with the palm of your hand;

    

30. 30 Turn the flattened dough over;

    

31. 31 Use a rolling pin to roll it into an oval shape from the middle to both ends. Note that you need to roll with both hands together, use even and gentle force, and do not push the rolling pin hard. In addition, roll from the middle to both ends, do not roll the rolling pin back and forth;

    

32. 32 Rolled oval strip;

    

33. 33 Roll up the oval dough piece from top to bottom. Be careful not to use your fingernails to dig into the dough. Just use your fingertips or palms to roll up the dough. Do not pull the dough when rolling;

    

34. 34 Roll the dough with the seam upwards, place it on a silicone mat, cover it with plastic wrap, and continue to the next step;

    

35. 35 Process all the dough, cover with plastic wrap, and rest for 5 to 10 minutes;

    

36. 36 Take a small, relaxed dough and flatten it again with the palm of your hand;

    

37. 37 Use a rolling pin to roll it out into a rectangular dough from the center to the four corners (it is easier to roll it out evenly from the center to the four corners). When rolling out the dough, don't pursue length, but rather make it slightly wider, more even, and more regular in shape. The precautions are the same as when rolling out the dough for the first time, use gentle and even force;

    

38. 38 Rolled out rectangular dough;

    

39. 39 Also from top to bottom, roll up the dough without pulling it or rolling it too tightly. Cover the rolled dough with plastic wrap and set aside;

    

40. 40 Process all the dough, cover with plastic wrap, and rest for 5 to 10 minutes;

    

41. 41 Take a piece of relaxed dough and use a sharp knife to divide the dough into two parts from the middle;

    

42. 42 With the cut upwards, flatten the cut dough with the palm of your hand;

    

43. 43 Use a rolling pin to roll it out slightly;

    

44. 44 Just like rolling out dumpling wrappers, roll it out while turning it;

    

45. 45 Roll the dough into a round shape that is slightly thicker in the middle and slightly thinner around the edges. Be careful not to roll it too thin here, so as not to affect the layering;

    

46. 46 Flip the rolled dough over, turn the cut side outwards, and put a filling in the middle (the filling can be taken out of the refrigerator a few minutes in advance);

    

47. 47 Wrap the filling with dough, turn it over and make sure the filling is exactly in the center of the circle;

    

48. 48 Slowly close the dough;

    

49. 49 Pinch the mouth tightly;

    

50. 50 Shape it slightly, place it on a silicone mat, and cover it with plastic wrap;

    

51. 51 Divide the dough with red yeast rice powder into two parts and flatten a small portion of the dough;

    

52. 52 Roll out the dough into a round shape and stuff it with filling;

    

53. 53 Wrap all the spiral pastries and place them on a baking sheet lined with baking paper, leaving a gap of about 2cm in the middle;

    

54. 54 Preheat the oven to 175 degrees in advance. After preheating is completed, put the baking sheet into the oven, on the middle layer, with upper and lower heat at about 170 degrees, and bake for 25 to 30 minutes, until the layers of puff pastry stretch and the aroma comes out. After baking, take it out of the oven immediately and use a spatula to transfer the spiral puff pastry to a drying net;

    

55. 55 After it is completely cool, it can be eaten or stored in a sealed container.