Lily Pastry

Lily Pastry

　　Lily Pastry, a type of crisp pastry, is characterized by its lily-shaped form, distinct layered crisp patterns, and sweet and delicious filling. Cooking method: deep-fried.

　　The peanuts are roasted until crisp, peeled, and chopped. Melon seeds and candied dates (pitted) are diced, then mixed with sugar, melted lard, and a small amount of fried flour, and kneaded into a filling. Syf

　　Oil-water dough is portioned into 15g balls, which are then wrapped around the crisp dough, rolled and folded into a round skin, filled with the prepared filling, sealed, and shaped into a tall form. A small knife is used to carve a cross on the top of the pastry, after which it is deep-fried in warm lard until cooked. Syf

　　Key points: control the depth of the knife cuts to form petals; use a relatively low oil temperature during frying to ensure the petals open properly. Syf