Chinese-style pastries

Prepare 190 grams each of low-gluten flour and high-gluten flour, 70 grams of sugar, and 100 grams of lard to make the dough skin.

Oily skin needs to be kneaded continuously, repeatedly kneading it until it becomes elastic.

Then roll it into a strip and cut it into evenly sized portions, cover with plastic wrap, and let it rest in the fridge for 20 minutes.

Next, let's make the flaky dough. Knead 300g of low-gluten flour with 150g of lard into a dough.

Divide into three equal parts, and use 15 grams each of spinach powder, red beet powder, and pumpkin powder to knead into small doughs, and the pastry is ready.

Wrap the rested oily dough with the oil pastry dough to form a ball.

Roll it into a rectangular thin sheet, then roll it up and flatten it into a rectangle again.

Roll it up.

Do it accordingly.

Steam the purple sweet potatoes, mash them with a small amount of sugar and butter, and form into small round balls. The red bean paste is done the same way. I also made a filling with coconut, butter, and egg.

Make it into a flower shape you like.

I also made lotus seed pastries.

Just put it in the oven at 150 degrees for 15 minutes.

Doesn't it look very appetizing?

Each pastry is like a blooming flower.

Take another close-up photo.