Lotus Flower Fried Pastry |By Cuts and Chops

Описание: Lotus Flower Pastry is a classic deep-fried version mooncakes with coconut paste filling and crisp puff pastry. Looks impressive and tastes marvellous, satisfaction guaranteed.The uniqueness of these lies in the dough or the crust.

Ingredients

Lets start by preparing the three types of dough

For the flower anther/ Filling

Shredded coconut 50 Grams
Butter. 20 Grams
Icing Sugar. 20 Grams
Egg Yolk. 1. 20 Grams

For the petals
Sugar. 10 Grams
Butter. 10 Grams
Water 40 Ml
Red Clour. 1 Drop
All Purpose Flour. 100 Grams(Less Gluten)

For the pastry

All Purpose Flour. 65 Grams
Butter 35 Grams


First, prepare the anther filling for the flower by combining well the dried coconut, butter ,egg yolk and sugar . Divide the filling into 10 equal portions. and roll into balls.Cover with cling wrap and refrigerate until the other two pastry doughs is prepared.

To prepare the petal water dough combine well the flour ,butter, sugar and coloured water with the quantity mentioned above and knead until the dough is soft .Roll them to smooth balls.Rest for 20 minutes covered to avoid drying while the final pastry dough is preapared .

Combine well the pastry dough by mixing the flour and butter.You can also add little sugar which is totaly optional as the petal dough is already sweet. Roll the dough into 10 equal sized balls.

Now that all the pastry dough is prepared , to make the flower,
.
Flatten the petal water pastry dough using roller pin or hand, now take the pastry dough and wrap it in the flattened water dough covering it completely and roll to a smooth ball .Again flatten this dough and fold the sides layering on top of the other. Let rest this aside for 15 minutes covered .

Repeat again by flatening this dough and fold the sides.Finally flaten this folded dough in round shape .Now take the coconut filling and wrap with the flattened dough.

Take a sharp knife and make petals by making equal incisons making the center deep and leaving 1cm at the botton sides.Now lightly press the top portion to give a complete flower.

Deep fry the balls with light tasted oil in low flame.You can check the temperature of the oil by dipping a wooden chop stick and seeing the bubbles comming when the oil is ready with the right temperature .Do not over crowd and fry the flowers as it shifts the temperature and spoils the flowers.Tap the flowers when frying to let the flower bloom.The flower now blooms and starts to float at right consistency.The flower is ready and transfer it to a tissue without breaking the delicate petals to absord the excess oil.

Enjoy the crispy Flower serving hot.


Thank You

Music: Epidemicsounds
Videography : Shine Thulaseedharan
Editing : Tina M Shine

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