Eyebrow Pastry

Eyebrow Pastry

　　Eyebrow Pastry, a type of crispy pastry, features: a shape resembling delicate eyebrows, clear crumbly layers, intact rope-like edges, and a sweet, flaky aroma. Cooking method: deep-fried.

　　Sichuan-style Eyebrow Pastry recipe: 2in

　　1. Wrap 35g of oil-water dough around 15g of crisp dough, flatten, roll into a tongue-shaped strip, then coil into a cylinder. 2in

　　2. Cut the cylinder horizontally into two sections, place the cut side down, press flat on the work surface, then roll into a 7cm diameter round skin. 2in

　　3. Wrap each piece with sweetened lotus seed paste to form a half-circle, pinch the corners, lock in a rope-like edge, then deep-fry gently in lard until done. 2in

　　Key tips: apply even pressure when rolling out the crisp layers; ensure the crumbly side faces outward when wrapping the filling; maintain low heat throughout and drizzle oil while frying. 2in

　　In Sichuan’s catering industry, this pastry is commonly served at the end of banquets for guests to take home. 2in