Oil skin: low powder100g

35g of white oil

powdered sugar

20 grams

water

45 grams

Crispy: low flour 95g.

White oil 45g

Appropriate amount of matcha powder

Monascus powder

of appropriate amount

Appropriate amount of purple potato powder

Filling: 35g of powdered sugar.

milk powder

20 grams

butter

30 grams

Egg liquid

30 grams

fine coconut mash

60 grams

Dried cranberries15g

Orange peel diced10g

rum

of appropriate amount

Proper amount of egg yolk liquid is brushed on the surface.

The practice of crisp mouth (rich flowers)?

Mix and knead the oil skin materials into smooth dough, and put it in a fresh-keeping bag for half an hour.

After mixing, the pastry materials are divided into four parts evenly, kneaded into various colored powders, covered with plastic wrap and left for fifteen minutes.

While the dough is standing, we start to make stuffing. The wine-stained cranberries and orange peel diced are soaked in rum in advance, and the softened butter is mixed with various raw materials and divided into 12 portions (it can be frozen in the refrigerator in summer).

Divide the oil skin and pastry into equal portions 12, cover with plastic wrap and let stand for 15 minutes.

Take a piece of dough, roll it open, wrap it crisp and tighten the mouth.

Roll it out slowly

Roll up from top to bottom

Roll it out again, slowly, and don't leak it.

curl up

Finish them all in turn and let them stand for another fifteen minutes.

Take a piece of dough and press the middle with your finger.

Press flat

Roll it out and wrap it in stuffing.

close up

Finish them in turn and put them evenly on the baking tray.

Cut with a sharp blade, the surface is cross-shaped, the original flavor is brushed with egg yolk liquid, and the rest is not used. The oven is preheated at 160 degrees and baked for about 30 minutes.

It's baked. It's all beautiful

Purple sweet potato

Monascus

Matcha flavor