Rainbow Spiral Pastry
"Spiral pastry is a Chinese-style flaky pastry distinguished by its surface spiral pattern. It features a crisp, layered crust that crumbles delicately, an attractive appearance, and a sweet, fragrant filling."
Ingredients
Water dough skin: medium-gluten flour
65g
Powdered sugar
13g
Lard
24g
Water
24g
Shortcrust pastry: low-gluten flour
48g
Pink food coloring
As needed
Green food coloring
As needed
Yellow food coloring
As needed
Blue food coloring
As needed
Instructions
1
Step 1
Add lard to the low-gluten flour.
2
Step 2
Knead into a dough and cover with plastic wrap.
3
Step 3
Knead the water dough skin into a dough, cover with plastic wrap, and let rest for 15 minutes.
4
Step 4
Prepare 6 filling balls by mixing rose filling with red bean paste evenly and rolling into balls.
5
Step 5
Use 4 colors of food coloring.
6
Step 6
Divide the shortcrust pastry into 4 portions, and add a little coloring to each (according to the colors you want).
7
Step 7
Roll the water dough into an elongated shape, and place the 4 colors of shortcrust pastry on it.
8
Step 8
Flatten the shortcrust pastry, then fold it over and pinch the edges tightly.
9
Step 9
Then roll it out.
10
Step 10
Fold into a square shape.
11
Step 11
Continue rolling it out.
12
Step 12
Fold in half again.
13
Step 13
Roll it out again.
14
Step 14
Fold in half once more.
15
Step 15
Continue rolling it out again.
16
Step 16
Then roll it up starting from the pink side.
17
Step 17
Cut into 6 even portions.
18
Step 18
Take one portion and roll it into a round wrapper, then place the filling on it.
19
Step 19
Slowly seal the edges, pinch tightly, and place the seam side down.
20
Step 20
Wrap all 6 portions into pastry shells one by one, and let rest for 20 minutes.
21
Step 21
Preheat the oven for 5 to 10 minutes, bake at 170°C for 30 minutes. Cover with foil or parchment paper as needed to prevent burning.
22
Step 22
Remove and let cool. The filling is sweet and fragrant, with a delicious texture
