Lily-shaped flaky pastry

Public reference · Home adaptation The name comes from the shape: with the dough cut eight times and the segments twisted upright, each one stands up like a lily flower. Kongfu pastry divides into outward-facing and inward use, and the inward use splits again into seasonal, year-round, at-the-door, banquet and festival; lily pastry is a *year-round* item, present in every season, set against the wisteria cakes of spring, lotus cakes and mint cakes of summer and chrysanthemum cakes of autumn. The governing Kongfu rule is baking to order for colour, fragrance, taste and form alike, and flaky pastry is all about the first minute out of the oven — cooled, it softens and the layers slump. Sweets on this table are also paired with soup: the roll gives “lily pastry with seaweed soup”, the clear soup cutting the richness. Only the technique is used here, not the cough-suppressing or lung-tonifying claims made for lily bulb. **The roll records dish names only, never methods; the technique here comes from public lily-pastry material.** The hereditary roll published by Zhonghua Book Company's Shanghai Juzhen imprint reads “the first course of pastries: lily pastry with seaweed soup”, which is the slot evidence for this entry. One further point: the published lily-pastry formula files it as a **Su-style pastry** (recorded here under cuisine su), while Kongfu pastry material also lists lily pastry among the year-round pastries and uses the same dry-pastry and water-oil-dough lamination. This entry is placed in the Kongfu menu on the strength of the latter, but its technique is classed Su per the published formula, and that dual identity is stated rather than hidden. The formula: flour 500 g, lard 175 g, red bean paste 200 g; 250 g flour with 125 g lard rubbed into a dry pastry, the remaining flour with lard and 110 g water into a water-oil dough; the dry pastry wrapped in the dough, rolled into a rectangle and coiled from both ends toward the middle into a double coil, divided at 12.5 g of flour per piece, filled, flattened into a 4 cm round, cut eight times around the edge and not through the middle, the segments twisted upright with a finger, baked until golden. **With 175 g of lard in the formula, this is counted as a meat dish under this project’s taxonomy despite being a sweet pastry.** Oven temperature and time are editorial and untested. Contains wheat (flour) and pulses (red bean paste). The lard makes this unsuitable for vegetarians. With 175 g of lard in the formula it is counted as a meat dish under this project’s taxonomy despite being a sweet pastry. 中华书局上海聚珍：真正的“孔府宴”吃些什么？ — Slot evidence. The hereditary roll reads “the first course of pastries: lily pastry with seaweed soup”, placing lily pastry as the first pastry course and pairing it with seaweed soup. The page introduces the roll with “it is said” — a hereditary list, not an archival original, recording names only. https://applet.10100.com/article/106509520 天天百科：百合酥 — The source of the method used here, with the full formula and process. Formula: flour 500 g, lard 175 g, sweet red bean paste 200 g; the finished pastry is described as “shaped like a lily flower, fragrant, flaky and pleasantly sweet”, classed as Su-style. Method: 250 g flour is rubbed with 125 g lard into a dry pastry; the remaining flour is mixed with lard and 110 g water into a water-oil dough, kneaded and rested; the dry pastry is enclosed, pressed and rolled into a rectangle, which is then rolled into a double coil from the top and bottom edges toward the middle; the coils are brought together, cut through, and divided at 12.5 g of flour per piece; each is pressed into a wrapper thicker in the middle and thinner at the edge, filled, sealed like a bun, flattened into a 4 cm round, cut eight times around the edge without cutting through the middle, and the segments twisted upright with the right index finger; the tray goes into a hot oven and they bake until golden. https://twwiki.net/wiki/xrvj43qo59yvrr.html AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.