Colorful Spiral Egg Yolk Pastry

Make the oily dough: 320g of flour, 50g of sugar, 110g of butter, 120g of water. Knead until smooth and let it rest for a while.

For the puff pastry, use 67g of all-purpose flour divided into three portions, and 13g of purple sweet potato powder/cocoa powder/strawberry powder/or any fruit and vegetable powder you want for each portion, along with 40g of butter for each. Knead into a smooth dough and let it rest for a while.

Divide the oily dough into 12 portions, 50g each.

Each color of puff pastry is divided into four equal parts, each weighing 30g.

Wrap each piece of oily dough with puff pastry, wrap it up, and tighten the opening like making a bun.

Roll it out into the shape of an ox tongue and then roll it up.

Cover with plastic wrap and let the dough fully blend for a while.

Wrap a roasted salted duck egg yolk in every 20g of red bean paste and form it into a ball.

Roll the dough in a different direction again into a tongue-like shape, then roll it up tightly. Cover with plastic wrap and refrigerate for half an hour to set.

Cut it in the middle with a sharp knife, keeping the cut smooth.

While making sure the center point does not shift, press it flat, place the neat cut surface facing down, and roll it into a large circle.

Wrap in the red bean paste filling, seal it up, and place the seam side down.

After preheating the oven, bake at 190 degrees with both top and bottom heat for about 20 minutes.

Finished product image.