Hydrangea Blossom Pastry

Hydrangea Blossom Pastry

　　Ingredients: 200g low-gluten flour, 350g cooked lard, 200g red bean paste, 50g white sugar, 2.5g yellow osmanthus, 2.5g green and red candied strips, 25g walnut kernels, 25g rock sugar, 5g rose petals, a small amount of essence.

　　Method:

　　1. Dough making and filling preparation are the same as for Shaanxi Crystal Chrysanthemum Crisp.

　　2. Finely chop the white sugar, yellow osmanthus, rose petals, green and red candied strips, walnut kernels, and rock sugar, then mix them into the red bean paste to form the filling.

　　3. Wrap the filling in the dough, shape into a flat round, and use a triangle cutter to make five horizontal cuts along the round edge, each about 0.5cm apart and deep enough to reach the filling. Then press the top with your thumb, twist leftward to slightly open the cuts, creating a hydrangea-like shape.

　　4. Heat oil in a pan to 70°C, add the hydrangea blossom pastries. When the oil begins to sizzle, reduce to low heat, scoop them out with a strainer, pour hot oil over them to help the cuts open, then return to the oil until they float to the surface, indicating they are done.

　　Features: Resembles a hydrangea blossom, sweet, fragrant, crispy and flaky.