伍大娘•莲蓉千层酥•创意甜点

翔翔音乐叮咚

这一款莲蓉千层酥，色泽温润金黄，外层层层起酥，边缘轻薄舒展，花心点着芝麻，或缀几缕芒果丝，清雅里添了一点明亮。香气里有奶油酥皮的焦香，也有自家秘制莲蓉的清香，花生油把莲子的味道衬得更醇厚。入口先是酥皮的松、脆、香，轻轻一咬，层次在齿间散开；里面的莲蓉细腻绵润，甜味温和，不腻不抢。芝麻添坚果香，芒果丝带果香与色泽，家常材料，也能做出精巧茶点的气韵。

✴伍大娘灶头✴

❖ 莲蓉千层酥

Lotus Seed Paste Pastry

❖ 食材

无芯干莲子 6 oz（170g）

清水 4–5 cups（约950–1200ml，煮莲子用）

白糖 2/3–3/4 cup（约130–150g，可按口味调整）

花生油 3–5 Tablespoons（45–75ml，首选）

市售冷冻黄油酥皮饼皮 2–4张

蛋黄 1个

白芝麻 1 teaspoon（约3g）

芒果丝 少许，鲜芒果或芒果干都可以

❖ 做法

无芯干莲子 6 oz（170g）洗净，加水浸泡一天，或至少泡过夜。第二天把莲子放入锅中，加 4–5 cups（约950–1200ml）清水，煮到莲子熟透软糯、仍然成粒即可，不需要全部煮到散烂。

莲子煮好后，把莲子捞出来，煮莲子的水留在锅中，不要倒掉，可以继续作为莲子百合雪耳糖水的底汤。捞出的莲子先留出一小部分完整的，放回锅中留作糖水用；其余莲子放入搅拌机，打成细腻的莲子泥。如果机器不容易转动，可以少量分次舀一点锅里的莲子水帮助搅打，但不要加太多，免得后面炒馅时间过长。

锅中放 3–5 Tablespoons（45–75ml）花生油，倒入莲子泥，用小火慢慢翻炒。加入 2/3–3/4 cup（约130–150g）白糖，继续翻炒到水分收干，莲蓉能抱成团，不粘锅铲。炒好后盛出，彻底放凉备用。

市售冷冻黄油酥皮饼皮从冷冻室取出，只需稍微解冻，刚刚能包起来即可。不要解冻太久，饼皮太软以后容易粘在隔纸上，撕开时容易破，也会影响起酥层次。

取一张饼皮，中间放入适量莲蓉馅，把四边往中间收拢，包紧，收口朝下。轻轻压扁后，中间用小杯子压出中心位置，外圈切成 8瓣，不要切断中心。每一瓣稍微整理一下，让形状更舒展。

花样做好后，把蛋黄打散，在表面均匀刷一层蛋黄液，再在中心处撒上白芝麻。如果用鲜芒果丝，可以在刷完蛋黄液后、入炉前放上去一起烤。

烤箱或空气炸烤箱预热到 375°F（190°C），放入莲蓉千层酥，烤 10分钟。表面金黄、边缘起酥即可取出。稍微放凉后再吃，外皮更酥，莲蓉也更稳。

❖ 温馨提示

没有花生油时，可以用等量玉米油代替。花生油香气较浓，做出的莲蓉味道更醇厚；玉米油味道较清淡，成品会更干净柔和。

煮糖水用的莲子不宜煮到完全散烂，煮到熟透软糯、仍保持颗粒感即可。煮莲子的水留在锅中继续做莲子百合雪耳糖水，留出的一小部分完整莲子可与百合、雪耳一起继续煮，最后加入少许枸杞子。

市售冷冻黄油酥皮饼皮只需稍微解冻，刚刚能包起来即可。不要解冻太久，太软以后容易粘在隔纸上，撕开时容易破，也会影响起酥层次。

花样做好后，要先刷蛋黄液，再撒白芝麻。蛋黄液可以帮助表面上色，也能让芝麻更容易附着。

如果用鲜芒果丝，可以在刷完蛋黄液后、入炉前放上去一起烤；如果用芒果干，可以切成细丝，等莲蓉千层酥烤好以后再撒上去，颜色更亮，果香也更清楚。

✴ Aunt Wu’s Kitchen ✴

❖ Lotus Seed Paste Pastry

This lotus seed paste pastry has a warm golden color, with delicate layers that puff lightly at the edges. A little sesame in the center, or a few fine strips of mango, adds a clean and bright touch. The aroma carries the buttery crispness of the pastry, the gentle fragrance of homemade lotus seed paste, and the deeper roasted note of peanut oil. The first bite is light, crisp, and flaky; then comes the smooth, soft lotus seed filling, mildly sweet and not heavy. Sesame adds a nutty fragrance, while mango brings a hint of fruitiness and color, turning simple ingredients into an elegant tea pastry.

❖ Ingredients

6 oz（170g）dried lotus seeds, core removed

4–5 cups（about 950–1200ml）water, for cooking the lotus seeds

2/3–3/4 cup（about 130–150g）sugar, adjust to taste

3–5 Tablespoons（45–75ml）peanut oil, preferred

2–4 pieces store-bought frozen butter layered pastry rounds

1 egg yolk

1 teaspoon（about 3g）white sesame seeds

A few thin mango strips, fresh mango or dried mango both work

❖ Method

Rinse 6 oz（170g）dried lotus seeds. Soak them in water for one full day, or at least overnight. The next day, place the lotus seeds in a pot with 4–5 cups（about 950–1200ml）water. Cook until the lotus seeds are fully cooked, soft and tender, but still holding their shape. They do not need to be cooked until broken apart.

After the lotus seeds are cooked, scoop out the lotus seeds only. Keep all the cooking water in the pot; do not pour it away. This water can continue to be used as the base for lotus seed, lily bulb, and snow fungus sweet soup. Set aside a small portion of whole cooked lotus seeds and return them to the pot for the sweet soup. Put the remaining lotus seeds into a blender and blend into a smooth paste. If the blender has difficulty moving, add a small amount of the lotus seed cooking water, a little at a time. Do not add too much water, or the paste will take longer to stir-fry later.

Heat 3–5 Tablespoons（45–75ml）peanut oil in a pan. Add the lotus seed paste and stir-fry slowly over low heat. Add 2/3–3/4 cup（about 130–150g）sugar and continue stirring until the moisture reduces and the paste comes together into a soft mass that no longer sticks heavily to the spatula. Remove from the pan and let it cool completely.

Take the store-bought frozen butter layered pastry rounds out of the freezer. Let them thaw only slightly, just until they are soft enough to wrap. Do not thaw them too long. If the pastry becomes too soft, it may stick to the paper and tear when separated, and the flaky layers may be affected.

Place one pastry round on the work surface. Put an appropriate amount of lotus seed paste in the center. Gather the edges toward the middle, seal tightly, and place the sealed side down. Press gently to flatten. Use a small cup to mark the center, then cut the outer ring into 8 sections, stopping before the center so the middle remains connected. Adjust each section slightly to make the shape neat and even.

After the decorative shape is finished, beat the egg yolk and brush a thin, even layer of egg yolk over the surface. Then sprinkle white sesame seeds in the center. If using fresh mango strips, place them on top after brushing the egg yolk and before baking.

Preheat the oven or air-fryer oven to 375°F（190°C）. Bake for 10 minutes, or until the surface is golden and the edges are lightly puffed and crisp. Let it cool slightly before serving, so the pastry becomes crisper and the lotus seed filling sets better.

❖ Tips

If peanut oil is not available, use the same amount of corn oil instead. Peanut oil gives the lotus seed paste a richer, warmer aroma; corn oil has a lighter flavor and gives a cleaner, softer finish.

For the sweet soup, the lotus seeds should be cooked until tender and soft, but not broken down completely. Keep the lotus seed cooking water in the pot and continue using it for lotus seed, lily bulb, and snow fungus sweet soup. Add the small portion of whole cooked lotus seeds back into the pot with lily bulb and snow fungus, then add a small amount of goji berries near the end.

The frozen butter layered pastry rounds should be thawed only slightly, just enough to wrap. If thawed too long, the pastry may become sticky, hard to separate from the paper, and easier to tear.

After the decorative shape is finished, brush the surface with egg yolk first, then sprinkle sesame seeds. The egg yolk helps the pastry turn golden and helps the sesame seeds stick.

If using fresh mango strips, place them on top before baking. If using dried mango, cut it into thin strips and sprinkle it on after the pastry is baked. This keeps the color brighter and the fruity aroma clearer.