Oil Pastry:
All-purpose Flour: 450g; Granulated Sugar: 90g; Water: 200g; Lard: 162g.
Oil Paste:
Cake Flour: 360g; Lard: 180g.
Other Ingredients:
Mung Bean Paste: 480g; Red Bean Paste: 480g; Red Yeast Rice Powder: 4-5g; Matcha Powder: 6-7g.
Flavor: Sweet; Technique: Baked; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Two-color Bean Paste Spiral Pastry
Prepare 450g of all-purpose flour, 90g of granulated sugar, 200g of water, and 162g of lard. Knead them together into a dough in a bowl. Kneading more will increase the flexibility of the dough. Divide the kneaded dough into two equal parts and put them in plastic bags to rest for half an hour. In summer, you can put them in the refrigerator to chill.
Knead 180g of lard and 360g of cake flour together in a bowl, and divide them into two doughs. Add 6-7g of matcha powder to one dough and 4-5g of red yeast rice powder to the other dough to adjust the color. After kneading the colors evenly, put them in plastic bags and refrigerate to rest the dough. …
Take one portion of the oil pastry dough and divide it evenly into 15 pieces, each about 30g.
Take one portion of the green tea oil paste and divide it into 15 pieces, each about 19g.
Wrap one portion of the oil pastry dough around one portion of the oil paste, and immediately put it in a plastic bag to keep it warm.
After wrapping the small dough, press the sealed end down and roll it into a long strip.
Roll the strip into a small spiral.
Put the small spiral into a plastic bag immediately to keep it moist, and let it rest for about 20 minutes. While waiting, divide the red yeast rice oil paste into 15 portions and roll them into small spirals.
Take out a rested spiral, flatten it, and continue rolling it into a sheet of pastry. The pastry should be slightly wider and as thin as possible to achieve a better layer effect.
Roll the sheet into a small spiral and immediately put it in a plastic bag to keep it moist and let it rest for a while. While resting the dough, divide the mung bean paste into 30 portions, each about 16-17g, and roll them into small balls.
Take one small spiral, use a sharp knife to divide it in half, and press it flat with your hand, making sure the center is in the middle.
Place the center in the middle and roll it into a circular pastry.
After rolling the pastry, be sure to flip it over and wrap it around the bean paste. When wrapping, make sure the center is at the top, so that the finished product looks better after baking!
Preheat the oven to 170 degrees Celsius and preheat for 5 minutes. Bake for about 25 to 30 minutes. When the aroma comes out, wait for 3-5 minutes! While baking the mung bean paste, I continued to make the red bean paste…
After baking, I made a total of 60 pastries. The green tea oil paste was rolled thin when making the small spirals, resulting in more layers and a more beautiful appearance. The red bean paste was rolled thick and looked a bit clumsy.
Wrap them up and they look fancy, haha.
