Knowing Everything is Endless: [two-color Circle Spiral Pastry]

Knowing Everything is Endless: [two-color Circle Spiral Pastry]

1. First make the filling: prepare all the raw materials (C);

2. Cut the butter into small cubes after softening;

3. Cut dried cranberries into small pieces;

4. After the egg mixture is broken up, add a little rum and stir evenly;

5. Add powdered sugar and beat evenly;

6. Add milk powder and beat evenly;

7. Isolate the butter in water or heat it in the microwave until it melts;

8. Melt into liquid butter, add it to the egg liquid while it is hot, mix well;

9. Finally, the mixed egg liquid should be relatively thin, and it can flow down easily when the whisk is lifted;

10. Add minced coconut;

11. Press and mix with a spatula to form a dough;

12. Wrap the prepared fillings in plastic wrap and store them in the refrigerator for later use. I made the filling the night before;

13. Next, make oil crust and shortbread. Prepare the oily skin materials (A);

14. Mix the oily skin material (A) in a large basin and stir with chopsticks until there is almost no dry powder;

15. Transfer to a silicone pad and knead until it can stretch out a large piece of film;

16. At this point, the surface of the dough should be smooth and not sticky. Wrap the dough with plastic wrap and relax it for later use;

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

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

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

20. Let the oil crust and shortbread stand at room temperature for about 20 minutes. During this time, you can take out the frozen fillings in the refrigerator, divide them into small portions, each about 15g, knead them into a dough, continue to refrigerate for later use;

21. The loose oily skin dough is divided into 8 small portions, each about 36g. Cover with plastic wrap after spheronization and set aside;

22. The loose pastry dough is also divided into 8 small portions, each about 23~24g. Cover with plastic wrap after spheronization and set aside. (Because I also made another kind of crispy, so the quantity is relatively large);

23. Take a small dough with oily skin and flatten it with your palm;

24. Put a small pastry dough in the middle of the dough;

25. Use the power of a tiger's mouth to make the oily crust dough evenly wrap the shortcrusted dough like glutinous rice balls;

26. Pinch the mouth tightly, the small tip on the top can be pulled off or flattened;

27. Close the mouth downwards and place it on the silicone mat for a little shaping, and a shortcrust dough is ready. After covering with plastic wrap, continue to make the next one;

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

29. After the relaxation is over, take a small dough, close it down, and squeeze it with the palm of your hand;

30. Turn the flattened dough over;

31. Use a rolling pin to roll it into an oval long strip from the middle to the ends. Note that you need to roll both hands together, the force should be even and gentle, and do not push the rolling pin too hard. In addition, roll the rolling pin from the middle to the two ends separately, don't roll the rolling pin back and forth;

32. Rolled oval strip;

33. Roll up the oval dough sheet from top to bottom. Be careful not to pick the dough with your nails. Use the power of your finger or palm to roll up the dough. Don't pull the dough when rolling;

34. The rolled dough, closed up, put it on the silicone mat, covered with plastic wrap, and proceed to the next one;

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

36. Take a small loose dough and flatten it again with your palm;

37. Using a rolling pin, roll it out from the middle to the four corners into a rectangular sheet (from the middle to the four corners, it is easier to roll evenly). When rolling out the dough, don't pursue the length, but a little wider, more uniform, and a more regular shape. Note the same as when you first roll out the dough, apply gentle and even force;

38. Rolled rectangular dough;

39. Similarly, from top to bottom, roll up the dough, don't pull the dough, and don't roll it too tightly. Cover the rolled dough with plastic wrap and set aside;

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

41. Take a loose dough and use a sharp knife to divide the dough into two from the middle;

42. With the incision upward, use your palm to flatten the cut dough;

43. Roll it out slightly with a rolling pin;

44. Roll it as you turn it like a dumpling wrapper;

45. Roll out the dough into a round dough with a thicker middle and a thinner periphery. Be careful not to roll too thin here, so as not to affect the stratification;

46. Turn 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. Wrap the filling with the dough, and look at it in reverse to make sure that the filling is just in the center of the circle;

48. Slowly close the dough;

49. Squeeze the mouth tightly;

50. Slightly reshape, put it on a silicone pad, and cover with plastic wrap;

51. The dough with red yeast rice powder is also divided into two, then flatten a small dough;

52. Roll out into a round dough and encrust it;

53. Wrap all the spiral pastry and put it on a baking tray with baking paper, with a space of about 2cm in the middle;

54. Preheat the oven 175 degrees in advance. After the preheating is over, put the baking tray into the oven, middle level, up and down heat, about 170 degrees, bake for 25 to 30 minutes, until the meringue level stretches out and the fragrance is released. After baking, immediately take it out of the oven, and transfer the spiral pastry to the drying net with a spatula;

55. After it has cooled completely, it can be eaten or sealed and stored.

Tips:

1. It is best to make the filling in advance, and then let it sit for a while to allow the coconut paste to fully absorb the water. The filling will be more moist and delicious. Dried cranberries can be replaced with raisins, or omitted;

2. After making the oil crust and pastry dough, be sure to let it stand for a while. In addition, the oily skin dough should be kneaded to the expanded state, so that you can pull out a large piece of film and poke the film with your fingers. The edge of the hole is jagged. In this way, oil will not leak and the skin will not be broken when the roll is rolled later. The shortbread will be relatively dry at the beginning, but it will become moist after it is rubbed slowly for a period of time;

3. When wrapping the pastry with oily skin, try to wrap it evenly. The pastry will have more layers and look better, and it will not break easily;

4. When rolling, first, the force should be gentle; second, the force should be even; third, be careful not to have bubbles, if there are bubbles, use a toothpick to pierce them, do not tear them; fourth, do not pull the rolling pin, take advantage of the trend Just roll it out. In addition, the length of each roll I roll is about 1.5 palm lengths. Also, after each time you flatten the dough and before rolling out the dough, you can first lift the dough from the silicone pad to prevent sticking. When picking it up, you should also use your fingertips, not your nails;

5. When rolling up the rolled dough, first be careful not to pick up the dough with your nails, but gently roll it with your fingertips. I think it’s easier to roll it up with your fingertips if you roll it from top to bottom. The second is to be careful not to roll it too tightly. When I first made it, the roll was tight, and the subsequent layering was not obvious, and it was easy to mix and crisp;

6. After each rolling, be sure to relax the dough. If the operation is slow, basically after the last dough in the first roll is processed, you can almost go straight back and start the second roll from the first dough. The details still need to be adjusted according to the actual situation;

7. To divide the dough into two, use a sharp knife to cut cleanly at one time. Don't cut the dough back and forth like a saw, and it's done;

8. When finally rolling the small dough into the dough, just like rolling a dumpling wrapper, turn the dough while rolling, and only use a rolling pin to press the outermost part of the dough;

9. When filling stuffing, it should be noted that the circle of puff pastry is best in the middle of the stuffing. The finished product looks good and it is not easy to show the stuffing. In addition, do not use force to pinch the meringue, it is easy to pinch the meringue too tightly, resulting in unobvious mixing and layering. When rolling and filling, just pay a little conscious attention;

10. After each rolling, it is necessary to cover with plastic wrap immediately to prevent the puff pastry from being air-dried. This is very important! ! In addition, the entire operation does not require hand powder or the like;

11. The prepared crispy points will be a little hard when they are just baked. Leave it for 1~2 days and let it return to the oil slowly, it will be very crisp.