christmas flaky pastry 圣诞酥

ingredients (makes 18)

water pastry
220g cake flour
70g softened lard
15g caster sugar
1.5g sea salt
85g boiling water (adjust accordingly)

oil pastry
56g cake flour
0.5g beetroot powder/red yeast powder
25g softened lard

54g cake flour
2g matcha powder
25g softened lard

44g cake flour
12g purple sweet potato powder
25g softened lard

filling
576g lotus paste

食材（可做 18个）

水油皮
蛋糕粉 220克
猪油 70克
细砂糖 15克
海盐 1.5克
开水 85克（请适当做调整）

油酥
蛋糕粉 56克
红菜头/红曲粉 0.5克
猪油 25克

蛋糕粉 54克
绿茶粉 2克
猪油 25克

蛋糕粉 44克
紫薯粉 12克
猪油 25克

内馅
莲蓉馅 576克
Directions/做法

prepare water pastry – mix all ingredients together, and knead till you get a soft dough
allow to rest for 30mins
制作水油皮- 所有食材混合揉成光滑面团
松弛 30分钟

prepare coloured oil pastry – start off by mixing flour and powder together. Add in lard and mix till everything comes together
制作彩色油酥 – 将粉类食材混合均匀后，加入猪油。拌至成团

divide coloured oil pastry into 9 portions, rolling each portion into a 6cm bar
place 3 colour bars together to form one portion
彩色油酥分割成 9等份、揉成 6厘米长条
三色一组

divide water pastry into 9 equal portions
水油皮分割成 9等份

roll water pastry into a rectangle, placing a portion of oil pastry in the middle
wrap as illustrated above. allow to rest for 10mins
水油皮擀成长方形、中间摆入三色油酥
根据上图整形。松弛 10分钟

rotate a portion of wrapped dough as shown above
面团如上图摆放

roll out and trim off excess water pastry
swiss roll from top down
擀开并将多余水油皮切掉
面团由上往下卷起

rest for 15 mins
松弛 15分钟

roll dough out once again and swiss roll
面团再次擀开、卷起

rest for 15 mins
divide filling into 18 portions
松弛15分钟
内馅 分割成 18等份

slice dough into half, cut side facing up
roll each portion out into a disc
取一份面团、切半
将面团擀成圆皮

secure dough between thumb and index finger
place a portion of filling onto water pastry and push dough up carefully to wrap filling
seal seams tightly and place wrapped pastry onto baking sheet with seams facing down
面团摆入一份内馅、虎口方式将内馅裹起
封口捏紧、封口朝下摆放到烤盘上

bake in centre rack of 180 degrees c preheated oven for 25-30mins
送入入热至 180摄氏度中层烤箱烤 25-30分钟即可

Personal notes/温馨小贴士：

– substitute lard with softened unsalted butter
猪油可以用无盐黄油替代

– substitute filling according to individual preference
内馅根据个人口味替代

– baking time and temperature for reference only
烘焙时间和温度仅供参考

– when swiss rolling pastry, do not roll up too tightly as it will affect the outcome of the product
卷起面团时，切勿卷得太紧，以避免起酥效果