Purple Magnolia Pastry

Let's first make water-and-oil dough, 210 grams of all-purpose flour

Add 40 grams of sugar

62 grams of lard

84 grams of water, pour it all into the food processor bowl

Mix evenly, beat until a film forms, shape into a ball, cover with plastic wrap, and let relax in the refrigerator for 30 minutes

Sift 60g of low-gluten flour with lard, mix well, and the pastry is ready.

Cut in half, divide into two equal parts, add food coloring to one part to make it purple

Take about 40 grams of combination skin dough and add black coffee coloring.

Turn it to black and save it to be the stem

Divide the remaining water-oil dough evenly into 18 portions (about 20 grams each).

The two colors of puff pastry are also divided into 18 equal parts (about 10 grams each).

Take out a water-oil dough

Coat with flaky dough, colors side by side

Pinch the edges tightly

roll long

Roll up from top to bottom, complete all of them in order, cover with plastic wrap, and let rest in the refrigerator for 20 minutes

After the time is up, take out the dough, roll it out long again, and arrange the colors in upper and lower rows.

Roll up from top to bottom

Take out a dose

Fold in half, pinch tightly

Squash

Roll into a round shape image

Wrap the filling (20 grams each)

Closure facing down

Form into a water droplet shape

Dark brown dough, roll thin, cut into connected triangles

Leave it to Xiao Tou

Organize the shape

Tighten it up a bit

Make three cuts on the top

One embryo is ready.

Put it into the preheated oven, middle rack, 180°C, bake for 25 minutes, and after the color is right, cover with aluminum foil.

Alright, it's out of the oven.

Crispy and crumbly, sweet but not greasy