Lotus Pastry
Flour and cooked lard are kneaded separately into a water-oil dough and a dry oil pastry, layered to form a multi-layered flaky crust. Red bean paste is wrapped inside, shaped into a ball, and then the top is cut with a small knife into six large petals. The finished pastry has layers of flaky crust that unfurl like lotus petals, crisp, flaky, and sweet
(Wenzhou)
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