@tradimade: Lotus Pastry with Salted Egg Yolk & Sophora Flower Jam | Full Handmade Process The lotus pastry is crafted through a detailed traditional process—from fresh duck eggs to a fully blossomed pastry. Fresh duck eggs are separated, and the yolks are marinated with crushed Sophora flowers and sugar. They are then sealed in a jar with honey to create a fragrant Sophora flower jam. The salted egg yolks are steamed and mashed to prepare the filling. The filling is made by mixing the mashed salted yolks with the flower jam, combining savory richness with natural floral sweetness. Next comes the pastry dough. A water dough is kneaded from flour and water. An oil dough is prepared from flour and lard. The water dough is rolled out and wrapped around the oil dough, then repeatedly rolled and folded to create multiple flaky layers. The dough is cut into rounds, filled with the salted egg yolk & flower jam mixture, and shaped into lotus petals. Finally, the pastries are deep-fried slowly over low heat, allowing the layered crust to bloom like a lotus. The finished lotus pastry is crisp, fragrant, and rich with the unique flavor of salted yolk and Sophora flower. #LotusPastry #SaltedEggYolk #ChinesePastry #HandmadeDessert #TraditionalCooking

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Wednesday 14 January 2026 23:56:01 GMT