Lotus Flaky puff (荷花酥）

This is a traditional palace dessert in China. I have tried out this recipes and found out a few important key points. This dessert is best serve within 1 hours after deep frying because it will get soggy as times pass. Hope you like it.

Recipes:

This recipes makes 10 pieces of Lotus Flaky puff.

Coconut filling

• Desiccated coconut 50g

• unsalted butter 20g (soften at room temperature.)

• salted egg yolk 20g (cooked and sieved.)

• Egg yolk 1.1/2 tablespoon

• icing sugar 20g

• 
  

**Salted egg yolk steam in steamer for 5 minutes and then off heat and keep inside steamer for another 5 minutes.

while it is still warm, crush it and sieve it.

water dough

• low protein flour 100g

• Sugar 10g

• Shortening 10g

• Water 40g

• Rose water 1 teaspoon

• pink colouring as needed

Oil dough

• low protein flour 65g

• shortening 35g

Video available below 👇