Lotus Flower Pastry
Water-and-oil dough is layered with a pastry core, rolled into round wrappers, filled with lotus seed paste, cut into hexagonal petals, and deep-fried to form a lotus flower-shaped flaky pastry.
Ingredients
Fine white flour
250 g
Lotus seed paste
100 g
Rendered lard (actual consumption 100g)
1000 g
Red plum (for flower pistil garnish)
6
Caster sugar
50 g
Instructions
1
Make the pastry core
Mix 100g of fine white flour with 100g of rendered lard on a work surface, rub repeatedly until evenly combined to form the pastry core.
2
Make the water-oil dough
Take the remaining 150g of fine white flour, mix with 80g of water and 10g of rendered lard, knead until smooth, roll into a thick log, slightly flatten with a rolling pin, spread the pastry core on top, roll it up tightly, press the seam closed, roll out into a rectangular thin sheet with a rolling pin, then fold from both ends toward the center to make 4 layers, then roll out into a rectangular thin sheet again.
3
Wrap filling and shape
Cut the dough into round discs of approximately 8cm diameter, wrap each with lotus seed paste, pinch the opening tightly to seal, shape into ovals, place upside down on the work surface, cut the surface evenly into hexagonal petals, brush a small amount of water on the edges of adjacent petals, pinch the petals together by hand to form raw lotus flower pastry blanks.
4
Deep fry
Place a pot on the stove, pour in rendered lard, heat to 40% heat (low temperature), gently place the raw lotus flower pastry blanks into the oil, fry slowly over low heat until cooked through, remove when they turn light golden, drain excess oil and arrange on a plate.
5
Garnish
Sprinkle caster sugar over the fried pastries, add red plums as flower pistils to complete.
