Matcha Spiral Pastry

Name: Matcha Spiral Pastry
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Medium powder; 35g lard; 15g Caster sugar; 40g water; 80g Low powder; 2 to 3g Aolan Matcha Powder; 12 Salted egg yolk; Some Red bean paste

by @That floweropen@

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

My pastries are all small-packed pastries. The process is a bit more troublesome, but the effect of the finished product is still very good. Just a few words, I just want to share what I know with everyone, so that friends who don’t know how to make detours.
Lard is boiled at home, of course, you can replace it with butter if you don’t eat lard. It is best to knead the water and oily skin out of the film, so that the roll will not break or leak. Basically, the film will be released when the dough is smooth. The dough of oil crust and pastry is almost the same in softness and hardness, and the water absorption of each type of flour is different. The amount of lard and water depends on the state of the dough to increase or decrease. Cover each step with a damp cloth in a fresh-keeping bag to prevent the oily skin from drying out. "

Ingredients

Matcha Spiral Pastry

1. Mix the medium powder lard and sugar, knead it into granules and add water (don't pour all the water in, the water absorption of the flour is different) and knead it on the table.

2. Take the way of rubbing.

3. Take the way of beating.

4. It can also be chopped with a scraper and then rubbed together.

5. Knead out the glove film after a few minutes (wrap it in a fresh-keeping bag and put it in the refrigerator for 20-30 minutes)

6. Put all the ingredients for the shortbread into a bowl.

7. In hot weather, put the oily pastry in the refrigerator and refrigerate it before forming a dough (wrap it in a plastic bag and keep it in the refrigerator for 20-30 minutes)

8. Relaxing time 40 grams of bean paste egg yolk (for the freshly knocked egg yolk, the film wrapped on it must be rinsed)

9. Take the oil skin out of the refrigerator in advance to warm it up.

10. 6 servings each for the loosened oily skin and oily pastry, divide the oily pastry first and then the oily skin (the oily skin should be rounded as much as possible and covered with a fresh-keeping bag to avoid air drying)

11. Shortbread wrapped in oil skin.

12. Do them one by one, and cover with a fresh-keeping bag and a damp cloth.

13. Take a dough and roll it out from the center into a tongue shape.

14. Cut off the white edges on both sides with a knife.

15. Stick and roll up from top to bottom.

16. Roll it up and cover it with a fresh-keeping bag to relax for 20 minutes.

17. Take a loose dough and flatten it by hand.

18. Still gently roll up and down from the middle.

19. Roll up from top to bottom.

20. Cover with a fresh-keeping bag and relax for about 20 minutes (it’s hot in the refrigerator)

21. Divide into two from the middle with a knife (use a sharp knife so that you can cut a good edge)

22. Take half and press flat by hand.

23. After pressing it flat, roll it out with a rolling pin, a little thicker in the middle and a little thinner around the sides (roll out wherever it is not round)

24. Turn the cut side down and add the bean paste and egg yolk filling.

25. Match the two hands together, and make the surroundings as even as possible when wrapping.

26. Close the circle and try to get the circle to the top center position.

27. Put them in the baking tray and arrange them in turn.

28. The oven is preheated, and the middle layer is 170 degrees for about 30 minutes (time and temperature are for reference only) 10 minutes after the tin foil is covered for the color to look good.

29. I picked the one I thought was the best.

30. Appreciation of finished products~

31. Eat it right out of the oven.

Tips:
Regarding the egg yolk, I bought fresh salted duck eggs and knocked them home. The film covering the egg yolk must be washed off with water. If you are afraid of fishy, you can bake it in an oven at 150°C without preheating for 7-8 minutes (each oven temperature Different from mastering it by yourself, don’t bake the egg yolk out of oil)