1. All water and oil leather materials are mixed
2. Mix all pastry ingredients
3. Knead the water and oily skin and the shortbread into a ball separately (the water and oily skin is as smooth as possible, and it is not necessary to use a glove film)
4. Divide the water and oil skin into 12 equal parts, and rub the round lid with the fresh-keeping film to prevent dryness and cracking
5. Divide the pastry into four equal parts (for the original color meringue, omit this step and divide it into 12 equal parts directly)
6. Divide the four portions of pastry, take three of them, add appropriate amounts of matcha powder, red yeast rice powder, and cocoa powder, and knead them evenly, and then divide them into three equal parts, totaling 12 parts of pastry
7. Take a water and oily skin agent, roll it into a round, and pack a shortening agent
8. Squeeze and close the bag
9. Wrap them one by one, with the mouth facing down, and cover with plastic wrap to prevent cracking
10. Roll the wrapped agent into an oval shape and roll it up from top to bottom
11. Roll them one by one, continue to cover with plastic wrap to prevent cracking
12. Roll it out again and roll it up from top to bottom
13. Roll up in turn as shown in the picture, cover with plastic wrap
14. Everything is two from the middle
15. Cut the side down, roll it into a circle, and wrap it with homemade red bean paste (or any filling you like) (I divide 25g of red bean paste for reference)
16. Pinch tightly with the mouth facing down, and place them in the baking tray one by one
17. Preheat the oven and fire up and down at 170 degrees for 30 minutes (the temperature is based on the actual temperature of the oven)
18. Keep coming out
19. Mei Mei Da
20. Original color spiral pastry
21. Matcha spiral pastry
22. Cocoa spiral pastry
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