Rainbow Spiral Bean Paste Crispy

1. Roll all the ingredients in the main ingredient (water oil skin) into a smooth dough, mix all the pastry ingredients in the auxiliary ingredient into a dough, and then divide it into five equal parts. Add one or two drops of your favorite pigment to each part to make five different colored pastry dough. Let it rest and wake up for twenty minutes

2. The two types of dough that have woken up are divided equally into six parts for the dough dough, and six parts for each color of the pastry dough

3. Roll out a portion of the oilskin and add one of the colorful pastry balls (slightly rolled into an oval shape). Arrange the colors freely and lift the oilskin on both sides to wrap them up

4. Roll the wrapped dough horizontally, gently roll it open a little, then return to the vertical direction and gently roll it open again to form a long strip

5. Roll it up from top to bottom, place it vertically, and let it rest for ten minutes

6. Flatten a roll and gently roll it out into a tongue shape

7. Roll it up again, place it vertically, and let it rest for ten minutes

8. Divide the mung bean filling into twelve equal parts and set aside (you can replace it with your favorite red date filling or other filling)

9. Take a roll, place it horizontally, and then cut it in the middle into two pieces, with the cut facing upwards

10. Gently flatten a piece of dough and roll it out evenly to ensure even color distribution

11. Roll out the dough and flip it over, then add a green bean filling and slowly round it with a tiger's mouth, with the mouth facing downwards

12. After everything is done, place it in a baking tray and preheat the oven in advance. Bake at 170 ℃ for about 25 minutes

After baking, take it out and let it cool before eating

14. Beautiful rainbow spiral pastry.