Double-layered Pastry

Taste: Sweet; Cooking method: Baking; Time: One hour; Difficulty: Advanced.

Detailed steps for making Double-layered Pastry

Oil dough ingredients: 135g flour, 15g sugar, 40g corn oil, 55g warm water, mixed together.

Mix well with chopsticks, knead into dough, and knead for a while to make the dough smooth. Let it rest for half an hour.

Oil dough ingredients: 110g flour, 47g corn oil, mixed together.

Knead into a dough.

Divide the oil dough into 10 equal pieces.

Divide the dough for the oil paste into two equal parts. Add red yeast rice powder to one part and matcha powder to the other.

Knead each part into two different colored doughs.

Divide each dough into 10 equal parts and roll them into balls.

Take one ball of matcha dough and one ball of red yeast rice powder dough, and gently squeeze them together.

Flatten the oil dough, wrap it around the two-color oil paste, tighten the mouth, and place it with the mouth down.

Roll each ball into a long oval shape and roll it up. Do this for all the balls.

Roll each ball into a long shape and flatten it. The width should be about 2cm.

Stand each ball up and flatten it with the spiral side up.

Gently roll it into a circle, wrap it with your favorite filling, and seal the mouth. Make it rounder.

Place all the balls on a baking sheet.

Preheat the oven to 180 degrees, place the baking sheet on the middle rack, and bake for 20 minutes with both upper and lower heat.