Sweet Pastry Flowers Recipe
The Sweet Pastry Flowers is a yummy egg and bean paste filled pastry that is simply addictive. You really cant stop with just one of these yummy pastries. Try this wonderful Sweet Pastry Flowers recipe!
Ingredients
| 1 cup red bean paste | ||
| 3 uncooked Salty Egg yolks, if desired | ||
| All purpose flour | 1 Cup (16 tbs) (Dough 1:) | |
| 1/4 cup lard or shortening | ||
| All purpose flour | 2 Cup (16 tbs) (Dough 2:) | |
| 1/4 cup lard or shortening | ||
| Ice water | 1/2 Cup (16 tbs) (Dough 2:) | |
| Sugar | 1/2 Teaspoon (Dough 2:) | |
| Salt | 1/4 Teaspoon (Dough 2:) | |
| Oil | 6 Cup (16 tbs) (Dough 2:) | |
Directions
Divide bean paste into 20 pieces and roll into round balls.
If desired, crumble Salty Egg Yolks until fine and divide into 5 equal portions.
Combine ingredients for Dough 1 in a large bowl; mix well.
Place dough on a floured surface.
Use your hands to shape into a roll 1 inch in diameter.
Chop the roll into 20 pieces with a cleaver.
Combine ingredients for Dough 2 in a large bowl; mix well.
Use your hands to shape into a long roll about 1-1/2 inches in diameter.
Chop roll into 20 pieces with a cleaver.
Flatten each piece of Dough 2 between your palms.
Place a piece of Dough 1 on top of a piece of Dough 2.
Gather up edges of Dough 2 to make a larger ball.
Flatten ball with the palm of your hand.
Use a rolling pin to roll out to a rectangle 1/4 inch thick.
Roll up jelly-roll fashion.
Roll between your palms into a ball then flatten to a 2-inch circle.
In the center of each circle place 1 ball of bean paste and 1/4 portion of Salty Egg Yolk, if desired.
Gather up edges of dough around filling and twist together on top to seal.
With a sharp paring knife, make 3 diagonal cuts on the bottom of each pastry without cutting all the way through the dough.
Repeat with remaining pieces of dough and filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Place pastries in a large strainer.
Reduce heat to low.
Carefully submerge pastries in hot oil, remove strainer and deep-fry pastries 12 to 15 minutes until pastry flowers blossom.
Turn heat up to high and cook 1 minute longer.
Remove pastries from oil with strainer, draining well over wok.
If desired, crumble Salty Egg Yolks until fine and divide into 5 equal portions.
Combine ingredients for Dough 1 in a large bowl; mix well.
Place dough on a floured surface.
Use your hands to shape into a roll 1 inch in diameter.
Chop the roll into 20 pieces with a cleaver.
Combine ingredients for Dough 2 in a large bowl; mix well.
Use your hands to shape into a long roll about 1-1/2 inches in diameter.
Chop roll into 20 pieces with a cleaver.
Flatten each piece of Dough 2 between your palms.
Place a piece of Dough 1 on top of a piece of Dough 2.
Gather up edges of Dough 2 to make a larger ball.
Flatten ball with the palm of your hand.
Use a rolling pin to roll out to a rectangle 1/4 inch thick.
Roll up jelly-roll fashion.
Roll between your palms into a ball then flatten to a 2-inch circle.
In the center of each circle place 1 ball of bean paste and 1/4 portion of Salty Egg Yolk, if desired.
Gather up edges of dough around filling and twist together on top to seal.
With a sharp paring knife, make 3 diagonal cuts on the bottom of each pastry without cutting all the way through the dough.
Repeat with remaining pieces of dough and filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Place pastries in a large strainer.
Reduce heat to low.
Carefully submerge pastries in hot oil, remove strainer and deep-fry pastries 12 to 15 minutes until pastry flowers blossom.
Turn heat up to high and cook 1 minute longer.
Remove pastries from oil with strainer, draining well over wok.
Chef
