Buddha’s Hand Pastry

Buddha’s Hand Pastry

　　Buddha’s Hand Pastry, a flaky pastry, characterized by its light yellow color, Buddha’s hand fruit-like shape, and a crispy crust with sweet filling. Cooking method: deep-fried.

　　Sichuan-style Buddha’s Hand Pastry recipe: QKP

　　1. Cut melon strips and orange cake into small cubes, add white sugar, lard, and a small amount of fried flour, then knead into the filling. QKP

　　2. Add a little edible lemon yellow to the oil-water dough and knead evenly, then form each piece weighing 15 grams, wrap in oil pastry dough, roll and fold into a round skin, and enclose the filling before sealing. QKP

　　3. Gently roll the dough into a long strip, flatten it, make a slit at one end with a knife, slightly curl one end while keeping the other end slightly higher to form a Buddha’s hand shape, then deep-fry in lard. QKP

　　4. Alternatively, brush the pastry with egg wash and bake until golden brown. QKP

　　Key tips: Do not cut too deeply when making the slit to avoid filling leakage; during frying, maintain the shape. Red bean paste can also be used as the filling. QKP