1. First, roll the salted duck egg yolk with white wine and put it on the baking tray and roast at 180 degrees for ten minutes.
2. Here I used homemade red bean paste filling, custard filling and taro filling. I took the red bean paste filling and put it on the egg yolk.
3. Wrapped, a stuffing weighs 40 grams
4. All three flavors are packaged and set aside
5. Now make the water and oil skin part: 150 grams of all-purpose flour, add 20 grams of powdered sugar and 60 grams of water, stir well with chopsticks
6. Stir until there is no dry powder, add 50 grams of lard and grab it by hand
7. Move to the kneading panel and knead until the film can be pulled out
8. Close up and cover with plastic wrap to relax for half an hour
9. Now make shortbread: 120 grams of low-gluten flour and 60 grams of lard into the bowl
10. Catch into a ball with your hands
11. Divide into two portions, add 3 grams of red yeast rice to one portion, add 4 grams of matcha powder, and evenly wrap it in plastic wrap and wake up for 20 minutes
12. The loosened water and oily skin is divided into 8 parts, and the two colors of pastry are divided into four equal parts.
13. Take a water oil skin, press flat, and place a matcha pastry
14. Similarly, take a water oil skin, press flat, and place a red yeast rice cake
15. Wrap everything and close it down, cover with plastic wrap and relax for 20 minutes
16. Press flat after relaxation
17. Roll out with a rolling pin
18. Roll up from top to bottom
19. Roll all out and cover with plastic wrap to relax for 20 minutes
20. After slack, press down again (remember to put it upright this time and press down with the mouth facing upwards)
21. Roll it out again
22. Roll up from top to bottom
23. After rolling all the rolls, cover with plastic wrap and relax for 20 minutes
24. After slack, take it out and close up, use a sharp knife to cut everything into two
25. Flatten with the palm of your hand
26. Roll out the rolling pin
27. Turn it over, turn it over, turn it over (the important thing needs to be repeated) and then wrap the stuffing
28. Wrap it in a tiger's mouth and close it down
29. After everything is wrapped, put it in the middle layer of the oven preheated at 180 degrees and bake for 30 minutes. Pay attention to the coloring. After the color is satisfied, you can cover with tin foil
30. Eat it after it's out of the oven and let cool
31. Do you like this sense of hierarchy? You too try it!
Tips:1. The filling part is added according to your own taste
2. Kneading out the glove film with water and oily leather can prevent the skin from being rolled and broken in the back
3. Give enough time to relax after each rolling, and put it in the refrigerator to relax when it is hot
4. Remember that the spiral pastry should be turned over and then filled with the filling, otherwise it will lose the level
5. The temperature of each oven is different, please adjust according to the temperature of your own oven
