Lotus Pastry 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 yolks in a jar with honey to create Sophora flower jam.
3. 3Steam the salted egg yolks and mash them.
4. 4Mix the mashed salted yolks with the Sophora flower jam to create the filling.
5. 5Prepare water dough and oil dough separately.
6. 6Roll out the water dough and wrap around the oil dough.
7. 7Roll and fold the combined dough repeatedly to create flaky layers.
8. 8Cut the dough into rounds.
9. 9Fill each round with the salted egg yolk and flower jam mixture.
10. 10Shape the filled dough into lotus petals.
11. 11Deep-fry the pastries slowly over low heat (130°C) until golden brown and the layers bloom like a lotus.