Spiral Pastry
1.
The finished product, made spiral pastry for the first time, has the taste of lard, and it also has the taste of childhood.
2.
Wash the spinach, cook, beaten into juice and set aside.
3.
Pour the flour and knead the spinach dough.
4.
Knead the spinach dough, let it rest for 20 minutes, set aside.
5.
I made three colors of shortbread, and another original flavored shortbread.
6.
Pastry part: knead flour and lard to form pastry dough, let stand for 20 minutes and set aside.
7.
The salted egg yolk is soaked in corn oil overnight, and then baked in the oven at 170 degrees for a few minutes.
8.
Wrap the salted egg yolk with red bean paste and set aside.
9.
Turn the side over, and put the bean paste and egg yolk filling.
10.
Roll them up one by one and let them sit for 15 minutes. Cover the fresh-keeping bag and relax for about 20 minutes.
11.
Wrap three different colors of pastry into the oil skin and roll it into a tongue shape with a rolling pin.
12.
Prepare them one by one and bake at 170 degrees for 35 minutes.
13.
The finished picture, for breakfast, is nutritious with porridge.
14.
The finished product looks okay the first time it is made, similar to the way it is made with egg yolk crisps.