Chapter 33: Lotus Blossoms, Butter Fragrance Comes

"Click click~"

The freshly fried pork grease was still steaming. Even though it had been filtered once, its surface still sparkled brightly under the light.

This greasiness didn't put people off at all. Instead, it shone together with the golden-brown surface, making it mouth-watering.

The pork grease was only seasoned with a bit of salt, but the combination of its crispy texture and rich, savory aroma was enough to satisfy Dan Bao.

On the other hand, Qin Lang placed a big bowl full of pork lard into ice water, letting the lard cool quickly through the bowl walls.

The pure lard transformed at an extremely fast speed into a soft and creamy solid, resembling white jade mutton fat.

Next, time to puff up the pastry!

In Chinese dessert, puffing up the pastry is a very important step.

Under high temperature, the water pastry is like being deep-fried among the oil pastry, forming a unique crispy texture.