Layered Lotus Paste Pastry

Layered Lotus Paste Pastry

　　Ingredients: 500g flour, 150g lard (slightly frozen), 150g lotus paste filling, 50g powdered sugar, 100g water, 1000g refined oil (used: 50g), appropriate amount of carmine food coloring, appropriate amount of canned fruit. Preparation process: 1. Shaping the filling: Knead the lotus paste into uniform balls, mix powdered sugar with carmine to make crimson sugar

2. Dough preparation: Mix 150g flour with lard and knead into an oil pastry dough on the work surface; mix 300g flour with 50g lard and 100g water to make an oil-water dough on the work surface; 3. Forming: Wrap the oil-water dough around the oil pastry dough, laminate into a raw laminated dough, roll into a round log, cut into even round discs, flatten into rounds, wrap in filling, roll into balls, then press into round pastry shapes. Let rest for about 15 minutes until the pastry firms up, then use a knife to make a clean cut along the edge of each pastry down to the filling; 4. Cooking: Place a flat pan over low heat, add refined oil, and heat to about 60°C. Fry the pastries in batches until they puff up and float, indicating they are cooked.

5. Plating: Garnish with fruit and sprinkle with crimson sugar.

Flavor profile: Pure white color, clearly layered, soft and flaky texture, sweet and rich taste. Best served with a sweet soup. Notes: The pastry must be “turned hard” before cutting; do not use too high a frying temperature, otherwise the layers will not form. (Chengdu)