Lotus酥, a type of pastry, was little Emperor Qianlong's favorite dessert in "Story of Yanxi Palace."

According to historical records from the "Imperial Household Department Archives," besides lotus酥, Qianlong's favorite foods also included bird's nest.

If bird's nest were added to the lotus酥, it would surely delight Emperor Qianlong!

Introduction to Lotus酥

Lotus酥 is a famous traditional snack from Suzhou and Hangzhou. It has recently gained wider recognition after being featured as the Emperor's favorite food in "Story of Yanxi Palace."

This ancient imperial pastry remains one of the common desserts at banquets in the Suzhou and Hangzhou regions today.

Made from flaky pastry dough, it has distinct layers, a crispy and sweet texture, and its shape resembles a lotus flower, hence its name "Lotus酥."

The preparation is more complex than that of ordinary pastries, requiring a certain level of experience and skill.

Ingredients

Water-Oil Dough

Add shortening, sugar, water, and dissolved red yeast rice powder to the low-gluten flour. Do not add too much water at once; it is recommended to add it gradually while mixing.

Knead the dough until smooth, wrap it in plastic wrap to keep it moist, and then let it rest for 15 minutes.

Oil Dough

Add shortening to the low-gluten flour. You can choose animal or vegetable shortening; vegetable shortening is healthier and has a similar flakiness to animal shortening.

Use a scraper to combine the flour and shortening. Then use your hands to knead until the ingredients are fully mixed into a ball. Avoid over-kneading, as this can develop gluten (making the dough elastic) and affect the texture of the finished product.

Oil Dough Balls

Divide the water-oil dough into 8g portions and the oil dough into 5g portions.  

Press the water-oil dough into a thin sheet, thicker in the middle and thinner at the edges.     

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Place the oil dough on top of the water-oil dough and wrap the oil dough using the small pastry wrapping method (like wrapping tangyuan).          

After wrapping, if there is excess water-oil dough at the seal, trim it slightly.

Lotus酥 Pastry

Roll the oil dough ball into an elongated shape with a wooden rolling pin (the oil dough should still be inside the water-oil dough). The pressure must be even and not too strong, otherwise the pastry may break.

Fold the pastry into three layers. Wrap the pastry in plastic wrap, let it rest for 15 minutes, then fold it into three layers a second time. The lotus酥 pastry is now complete.

Filling

Add butter, sugar, and egg yolk to the shredded coconut.

Knead the ingredients until fully mixed, divide into 5.5g portions for the filling, and set aside.

Shaping and Frying

Wrap the filling with the lotus酥 pastry using the small pastry wrapping method.

Make three cuts on the surface of the lotus酥 to create six petal-like shapes. It is recommended to use an art knife for consistent cutting depth.

Control the oil temperature at 120-130 degrees Celsius and fry for 3 minutes.

After frying, let it cool and add edible bird's nest.

The bird's nest lotus酥 is complete; it is recommended to consume it on the same day.

​Lohongka's Thoughtful Tips

• Shortening is available at baking supply stores and some supermarkets.
• The filling can be changed according to personal preference, such as lotus seed paste, red bean paste, sweet potato, etc.
• The accuracy of ingredient measurements is crucial for success; please weigh them before preparation.
• Any dough must be wrapped in plastic wrap when not in use to prevent moisture loss.
• Do not roll the dough too hard, and try to roll it out in one go to prevent the layers from mixing.
• When frying, use a mild-flavored, light-colored oil, such as grapeseed oil.

Learn more about instant bird's nest >