Melt-in-your-mouth pastry

Making the oil dough: Mix the ingredients for the oil dough evenly, knead until smooth, cover with plastic wrap, and let it rest for 30 minutes.

Make the oil pastry: Mix the low-gluten flour and lard for the oil pastry portion evenly, and divide into four equal parts; add matcha powder, red yeast rice powder, and purple sweet potato powder to three of the portions respectively. Cover the kneaded oil pastry dough with plastic wrap and let it rest at room temperature for 20 minutes.

Make the coconut filling: Melt the butter over a double boiler, then add the other ingredients and mix into a dough.

Divide the coconut filling into 12 portions, roll them into balls, and refrigerate until firm. You can adjust to other colors according to your preference. Divide the rested pastry dough evenly into 12 portions, and also divide the oily dough into 12 portions.

Take a piece of oily dough, flatten it, wrap in the oily filling, and make sure to seal the edges tightly.

Place the wrapped puff pastry with the seam facing up, roll it into a long strip with a rolling pin, and then roll it up from the bottom to the top.

After completing all the operations, let it rest for 15 minutes, then roll it out once more, and let it rest for another 15 minutes.

Take a piece of puff pastry and press the center with your fingers.

Flatten the dough, place the seam side down, and roll it out with a rolling pin into a dough sheet that is thick in the middle and thin on all four sides.

Enclose a portion of coconut filling, pinch the opening tightly, place the seam side down, and shape it.

Brush a layer of egg wash on the surface of the wrapped original flavor open-top crisp, and put it in the refrigerator to chill until hardened (for the rest of the colors, just wrap and refrigerate, no need to brush with egg wash)

Make a cross on the top of the pastry with a knife (deep enough to reach the coconut filling)

Preheat the oven and bake at 180°C with top and bottom heat for 25 minutes.