In the vibrant tapestry of Chinese tradition, the Peony holds a revered place as the “King of Flowers,” symbolizing affluence, dignity, and exquisite beauty. With the burgeoning popularity of the “Guochao” or “Chinese Chic” movement, this iconic blossom has found new life in the culinary arts, inspiring master pastry chefs to craft Peony Flower Cakes—an edible tribute to the flower’s elegance.

These pastries are more than just desserts; they are a celebration of artistry and tradition. Each delicate layer is carefully sculpted to replicate the peony’s petals in full bloom. Whether gracing a Lunar New Year banquet or an elegant tea gathering, these cakes are sure to captivate.

📋 Ingredients for 12 Pastries

The Essential Dough

• 98g (around 3.5 oz) Rendered Pig Lard: Provides a crisp, white texture sought in traditional recipes. (Unsalted butter can be used for a buttery aroma but lard maintains a whiter finish).
• 84g (roughly 3/4 cup) Powdered Sugar: Delivers a delicate sweetness that melts on the tongue.
• 72g (about 1/3 cup) Whole Milk: Adds a layer of richness.
• 44g (approximately 1 large) Egg White: Crucial for binding the dough into delicate petal formations.
• 270g (close to 2 cups) All-Purpose Flour: Forms the structural foundation.
• 94g (nearly 3/4 cup) Cornstarch: Softens gluten for a tender, crumbly texture.

The Colorful Palette

• Purple: Derived from Purple Sweet Potato Powder.
• Deep Red: Achieved with Hawthorn or Beetroot Powder.
• Pink: Rose Petal Powder or a touch of pink food dye can be used.
• Yellow: Created with Gardenia Yellow or Turmeric.
• Green: Longjing Green Tea or Matcha Powder provides a vibrant hue.

Filling Suggestions (35g per pastry)

• Purple: Sweetened Purple Sweet Potato Mash.
• Deep Red: Tart and sweet Hawthorn Berry Paste.
• Pink: Rose-infused Red Bean Paste.
• Yellow: Pineapple Jam, reminiscent of Pineapple Cakes.
• Green: Osmanthus-infused Longjing Tea Paste.

🔪 Step-by-Step Instructions

Step 1: Creating the Base

In a large bowl, cream together lard and powdered sugar until smooth. Gradually add milk, mixing thoroughly. Incorporate egg white in stages, whisking until the mixture is well-emulsified and silky.

Step 2: Crafting the Dough

Sift all-purpose flour and cornstarch into the wet ingredients. Gently fold and knead the mixture until a soft, pliable dough forms, akin to playdough in texture.

Step 3: Infusing Color

Divide the dough into segments (around 55g each). Mix in your selected vegetable powders or food coloring.

• Pro Tip: To prevent dryness when using powder colorings like Matcha or Sweet Potato, add a few drops of milk.

Step 4: Shaping and Filling

• For each pastry, take a 55g dough piece. Reserve 1/3 for the base and use 2/3 for the petals.
• Press the larger dough piece into a Peony Mold, ensuring it fills all petal details.
• Place 35g of filling at the center.
• Cover with the remaining 1/3 dough, pressing to seal the base securely.

Step 5: Freezing and Unmolding

Freeze the filled molds for 1 hour. This step ensures a clean release, preserving every petal’s definition. Afterwards, gently remove the pastries from the molds.

Step 6: Adding the Final Touches

For the flower’s center, lightly brush with egg yolk and sprinkle with dried Osmanthus flowers or a dab of honey. For an opulent touch, dust the petal edges with edible gold powder post-baking.

Step 7: Baking to Perfection

Preheat your oven to 340°F (170°C). Bake for 20 minutes.

• Crucial Tip: To maintain vivid colors, cover pastries with foil midway through baking to prevent browning.

💡 Insider Tips

• Why Choose Lard? Lard is a cornerstone of traditional Chinese pastry due to its high melting point, which helps delicate shapes retain their form during baking.
• The Guochao Influence: These artistic pastries are part of China’s cultural resurgence, with younger generations embracing traditional forms anew.
• Cultural Significance of Gifting: Perfect as gifts, Peony Cakes are often exchanged during the Mid-Autumn Festival or Lunar New Year as a gesture of wishing prosperity and status.

🧪 Nutritional Information (Per Cake)

• Calories: Approximately 280 kcal
• Protein: 4g
• Total Fat: 14g (Saturated fat content depends on fat choice)
• Carbohydrates: 37g
• Fiber: 2g (Higher if using sweet potato filling)