Lotus Seed Paste Layered Pastry

Lotus Seed Paste Layered Pastry

　　Ingredients: Flour, lard (slightly frozen), lotus seed paste, powdered sugar, water, refined oil, a suitable amount of carmine food coloring, a suitable amount of canned fruit.

Preparation Method: Forming the filling – knead the lotus seed paste into uniform balls, mix powdered sugar with carmine to make carmine sugar. Dough preparation – mix 150g of flour with lard, knead into an oily dough on the work surface; mix 300g of flour with 50g of lard and 100g of water on the work surface to form an oily water dough. Shaping – wrap the oily water dough around the oily dough, laminate into a raw pastry dough, roll into a round strip, divide into uniform round dough pieces, flatten into rounds, wrap in the filling, roll into balls, flatten into round pastries, let rest for about 15 minutes until the dough firms up. Use a knife to evenly score a circle from the edge of the pastry to the filling. Cooking – place a flat pan over low heat, add refined oil, heat to about 60°C, then add the pastry pieces and fry until layers separate and the pastry floats, indicating it’s done. Plating – garnish with fruit and sprinkle with carmine sugar.

Features: Clearly defined flaky layers, soft and tender texture, sweet and rich flavor, best enjoyed with a sweet soup or dessert.