Chinese Pastries II

This post is about chinese pastries again. I have a bad habit. Whenever I start on one thing, I will continue with it for a while before I 'change track'. Just like when I was learning to bake chiffon cakes, I was practising so frequently to get the correct texture that I must have thrown away at least a dozen failed attempts. This time round I'm 'into' 酥餅.

This type of spiral pastries have always fascinated me because of the layers. I have always wondered how the layers are achieved. So after going through a few recipes, I began my venture in making these Spiral Yam Pastry - 芋頭酥. Here is the result

Here's a closer look from the top.

I find the color of the purple later too light. I guess I will be doing this again very soon as this pastry is very flaky and light, which I like very much.