Hello everyone I am JouJou
today I'm sharing my recipe of flaky spiral pastries
compared with the rainbow color spiral pastry
this single color spiral pastry is much easier to make
Let me demonstrate the whole making process and tips step by step
firstly let's make pastry dough
add 30 grams of granulated sugar into 165 grams of plain flour
and add 15 grams of beaten egg
add 55 ml of room temperature water in portions
mix flour to lumps
and then knead to a dough
add 60 grams of lard to the dough, can also use the same amount of butter in stead
cut in lard to the dough
it's normal that at beginning the dough is very sticky
in about 5 minutes a soft dough can kneaded
seal dough with plastic wrap and keep it refrigerated for 30 minutes
now start making short dough
mix 125 grams of pastry flour and 75 grams of lard
cut in lard into flour to form a dough ball
seal short dough with plastic wrap and keep it refrigerated before using
take the pastry dough out of the refrigerator
now knead pastry dough to reach shaggy windowpane
use techniques of repeated pushing and rubbing, and slamming the dough
thus promotes the formation of gluten
in about 5 minutes the dough can be kneaded to reach shaggy windowpane
seal dough with plastic wrap and keep refrigerated for 30 minutes
now dye the short dough
mix 30 grams of purple sweet potato powder with short dough weighing 200 grams
cut the powder into the short dough
I made this purple sweet potato powder by myself
so there will be some powder debris on the surface of finished pastries
seal the dyed short dough with plastic wrap and keep refrigerated
take the pastry dough from refrigerator
after rest for half an hour, the dough already reaches clear windowpane by itself
it does not need any more kneading
this makes it's easier for pastries to form more clear and distinctive layers
rub 325 grams pastry dough to a strip and divide it into 6 portions, each weighing 54 grams
rub dough portions into dough balls and seal them with plastic wrap
keep the dough balls refrigerated
take the dyed short dough weighing 230 grams from the refrigerator
I'm gonna make 12 spiral pastries today
rub dough into strip and divide it into six portions, each weighing about 38 grams
rub each dough portion into a ball
seal balls with plastic wrap and standby
take the pastry dough balls from refrigerator
dough balls temporarily not in use must be sealed in plastic wrap
press the dough ball flat to form a wrapper
wrap in one dyed short dough ball
press the short dough ball firmly to prevent air bubbles from forming inside wrapper
pinch the closure tightly
seal all wrapped dough balls with plastic wrap and keep refrigerated for 15 minutes
after 15 minutes take all dough balls from the refrigerator
gently roll the dough from the middle to both ends
into a pie around 32-cm long
roll up the pie from one end and make the roll tight
press the closure tight
seal the dough rolls with plastic wrap and keep refrigerated for 15-20 minutes
after 15 minutes take all dough rolls from the refrigerator and do the second roll-out
there are two different methods of doing it
to make the finished pastries show different forms of flaky layers
Method A is that roll out dough again into a 32cm-long tongue shape pie
roll up the pie from one end
roll up the pie tight and press the closure firmly
to the right is the pastry finished by using Method A
to the left is the pastry finished by using Method B which is the next
Method B shows that the flaky layers start from the bottom and go upward all over
when using Method B roll the tongue pie to 25cm long and stop there
then roll the pie a bit wider
fold the pie in half vertically like this
then roll the folded pie to 32cm long
roll up the pie
seal the dough rolls with plastic wrap and keep refrigerated for 15-20 minutes
since lard begins to soften and melt at 35℃
keeping doughs refrigerated reduces the temperature of the doughs
fat cut in the dough does not soften or melt in the process to avoid leaking
time to prepare the filling
mix 240 grams of purple sweet potato paste and 240 grams of taro paste together
total 12 fillings, each weighing 40 grams
rub each filling into a ball
now wrap fillings into the pastry doughs
take the dough rolls from the refrigerator
cut one dough roll with a sharp knife into two even portions
very rich and clear layers can be seen from the cut section
with the cut section facing up press the dough flat gently and then flip it over
make sure the center of spiral is in the middle
covering with plastic wrap is to avoid breaking the dough surface
roll the edge of wrapper slightly thinner to make closure easier
periodically turn over the wrapper to check
to make sure the center of spiral is always in the middle of wrapper
roll the wrapper to a pie about 12 cm in diameter
make sure the cut section of wrapper is on outside when wrapping filling
and also ensure that the center of the spiral is on the top point of pastry
such a pastry weighs about 85 grams
shape the wrapped pastry into a ball as round as possible
it's important to keep the center of spiral on the very top of pastry
seal wrapped pastries with plastic wrap before baking
preheat oven to 175℃ to 350℉
put the baking pan in the middle rack of oven
I bake these pastries for 27 minutes
at 15 minutes cover the pastries with a sheet of aluminum foil
to prevent the surface of pastries from being scorched
these are the finished spiral multi-layer flaky pastries
spiral layers are very clear and distinctive
baking makes its color lighter
showing up a kind of elegant purple
this is a snack with beautiful looking and good taste
Thanks for watching. Welcome to subscribe to my channel. I'm JouJou. See you next time