Spiral pastry

Overview

I like the layered and crispy texture of the spiral puff pastry! The filling of bean paste, custard, and taro wrapped in salted egg yolk makes this pastry even more delicious! Although there are many steps to make, the feeling of satisfaction when you see the finished product is indescribable!

Tags

• baking
• all-purpose flour
• clear water
• custard filling
• lard
• low gluten flour
• matcha powder
• red bean paste filling
• red yeast rice powder
• salted duck egg yolk
• taro filling
• powdered sugar

Ingredients

Steps

1. 1 First, boil the salted duck egg yolk with white wine, then put it on a baking sheet and bake it at 180 degrees for ten minutes

   

2. 2 Here I used homemade red bean paste filling, custard filling and taro filling. Take the bean paste filling and pat it flat and put on the egg yolk

   

3. 3 Wrapped up, the weight of one filling is 40 grams

   

4. 4 All three flavors are packed and ready for later use

   

5. 5 Now make the water-oil crust: 150 grams of all-purpose flour, add 20 grams of powdered sugar and 60 grams of water and mix well with chopsticks

   

6. 6 Mix well until there is no dry powder, add 50 grams of lard and mix well with your hands

   

7. 7 Move to the kneading surface and knead until the film can be pulled out

   

8. 8 Cover with plastic wrap and let rest for half an hour

   

9. 9 Now make the pastry: Pour 120 grams of low-gluten flour and 60 grams of lard into a mixing bowl

   

10. 10 Catch it into a ball with your hands

    

11. 11 Divide into two portions, add 3 grams of red yeast rice powder to one portion, add 4 grams of matcha powder to the other portion, mix evenly, wrap in plastic wrap and let rest for 20 minutes

    

12. 12 Divide the relaxed water-oil skin into 8 equal parts, and divide the two colors of pastry into four equal parts

    

13. 13 Take a piece of watery dough, press it flat and put a matcha puff pastry

    

14. 14 Similarly, take a piece of watery dough and press it flat and put a red yeast dough pastry

    

15. 15 Wrap everything with the seams facing down, cover with plastic wrap and let rest for twenty minutes

    

16. 16 After relaxing, press flat

    

17. 17 Use a rolling pin to roll it out

    

18. 18 Roll up from top to bottom

    

19. 19 Roll everything out, cover with plastic wrap and rest for twenty minutes

    

20. 20 After relaxing, press flat again (remember to hold it upright this time and press flat with the seam facing up)

    

21. 21 Roll it out again

    

22. 22 Roll up from top to bottom

    

23. 23 After rolling everything out, cover it with plastic wrap and let it rest for twenty minutes

    

24. 24 After relaxing, take it out with the seam facing up and cut it into two pieces with a sharp knife

    

25. 25 Flatten with the palm of your hand

    

26. 26 Roll it out with a rolling pin

    

27. 27 Turn over, turn over, turn over (repeat important things) and wrap the filling

    

28. 28 Wrap it with a tiger's mouth, with the seam facing down

    

29. 29 After everything is wrapped, put it into the middle rack of the preheated oven at 180 degrees and bake for 30 minutes. Pay attention to the coloring. When you are satisfied with the coloring, you can cover it with tin foil

    

30. 30 Take it out of the oven and let it cool before eating

    

31. 31 Don’t you like this layered feel? You should try it too!