Lotus Pastries with Salted Egg Yolk & Sophora Flower Jam

Ingredients

• Fresh duck eggs
• Sophora flowers
• Sugar
• Honey
• Water dough: 360g water, 30g lard, 90g sugar, 750g flour
• Oil dough: 450g lard, 900g flour
• Egg wash (for brushing)
• Lard for deep-frying

Instructions

1. 1Separate fresh duck eggs. Marinate the yolks with crushed sophora flowers and sugar for 3 days.
2. 2Seal the marinated egg yolks in a jar with honey to make sophora flower jam.
3. 3Steam the salted egg yolks and crush them.
4. 4Mix the crushed salted egg yolks with the sophora flower jam to create the filling.
5. 5Prepare the water dough and oil dough separately.
6. 6Roll out the water dough and wrap it around the oil dough.
7. 7Repeatedly roll out and fold the combined dough to create flaky layers.
8. 8Cut the dough into slices.
9. 9Fill each slice with the salted egg yolk and flower jam mixture.
10. 10Shape the filled dough into lotus flower petals.
11. 11Slowly deep-fry the pastries at low heat (130°C) until golden brown and the layers bloom like a lotus.