Floral Prosperity: Four-Flavor Coconut Flaky Open-Top Pastries

Four-Color Coconut-Filled Open-Mouth Pastries

A recipe adapted from nee Xiaomu's coconut-filled open-mouth pastries, with three additional colors.

Notes on ingredients:

• The amount of lard can be adjusted by season: reduce slightly in the humid spring and summer, and increase slightly in the dry autumn and winter. Adjustments should be around 5 g.
• The amounts of matcha powder, purple sweet potato powder, and red yeast powder are approximate. Because powders vary in quality, the resulting color will differ. When kneading the oil pastry, add the powder gradually until you reach your desired shade.
• If you prefer not to use lard, replace it with the same weight of butter.
• This recipe makes 24 open-mouth pastries.

Tips for Chinese flaky pastries:

1. When kneading the water dough, work it until the surface is smooth — ideally until a thin, stretchy "gluten membrane" forms. A well-developed dough will be elastic enough to enclose the oil pastry without cracking.
2. The water dough and oil pastry should be equally soft and pliable. Flour absorbs liquid differently depending on brand and seasonal humidity, so the given amounts of lard and water are not fixed. If the dough feels too dry, add a little lard (or water); if it feels too soft or oily, add a little flour. The finished dough should be soft but easy to handle.
3. Respect every resting time listed in the steps — this is essential for good lamination. After wrapping the oil pastry in the water dough, roll out and roll up twice, working gently to prevent the oil pastry from breaking through.
4. At all times, cover the dough with plastic wrap as soon as you finish working with it to prevent drying out. Placing a damp towel over the plastic wrap helps retain moisture. Alternatively, set a bowl of hot water in the oven and use it as a warm, humid space for the dough to rest.
5. Lard can be replaced with the same amount of butter or vegetable oil, but for best results, use lard — it produces the flakiest layers and richest flavor. Butter comes second, and vegetable oil gives the poorest result.