Osmanthus Pork Kidney

Osmanthus Pork Kidney

　　Technique: Deep-frying and blanching method

　　Ingredients for Osmanthus Pork Kidney:

　　2500g refined flour, 750g granulated sugar, 100g osmanthus sugar, 25g alum, 15g food-grade alkali, 15g refined salt, 2500g rapeseed oil (approximately 400g used).

　　Features of Osmanthus Pork Kidney:

　　Golden in color, soft in texture, with a sweet filling slightly infused with the fragrance of osmanthus. Named "Osmanthus Pork Kidney" due to its resemblance to a pork kidney in shape.

　　How to Make Osmanthus Pork Kidney

　　1. Pour 2000g of flour into a basin. In a pot, bring 2000g of water to a boil, add the refined salt, alum, and food-grade alkali, dissolve them, then pour into the flour basin and quickly stir to form a scalded dough. Pour onto a work surface to cool.

　　2. Mix 750g of granulated sugar and 100g of osmanthus sugar with 50g of water until well blended. Add 150g of flour, place on the work surface, and knead evenly until the sugar, water, and flour are fully combined. Knead into a dough that falls apart when released, forming the filling.

　　3. To the cooled scalded dough, add 350g of flour, knead thoroughly, roll into a strip, and divide into 50 pieces. Flatten each piece into a round wrapper about 5cm in diameter. Wrap 20g of filling in each, seal the edges tightly, then gently press into an oval shape resembling a pork kidney, approximately 8.5cm long, with slightly wider ends and a narrower middle.

　　4. Heat the rapeseed oil in a pot until it reaches 60% heat. Place the shaped pieces one by one along the edge of the pot into the oil and deep-fry until cooked. Remove and drain the oil (fry about 7–15 pieces at a time).

　　Key Points for Making Osmanthus Pork Kidney:

　　1. The dough should be kneaded until smooth and not sticky to the touch.

　　2. Maintain a moderate oil temperature during frying, turn frequently, and fry until the pieces float to the surface.