Zhengchang Eyebrow Pastry

Zhengchang Eyebrow Pastry

　　The Eyebrow Pastry is made by mixing lard, water, and flour into dough, which is then repeatedly folded to form a layered wrapper. This wrapper is filled with red bean paste and pinched into a rope-patterned edge before being deep-fried over high heat. The finished pastry is snow-white with clearly defined flaky layers, shaped like delicate eyebrows—hence the name. Craftsmen in Zhengchang Town demonstrate exceptional skill, making the pastries fresh on-site, which are highly favored by visitors at the Suiyang Rural Cultural Tourism Festival.

　　 Main Ingredients

　　 Fine white flour, red bean paste.

　　 Seasonings

　　 Cooked lard, vegetable oil.

　　 Preparation Process

　　 1. Wash red adzuki beans, place them in a pot, and boil them in cold water with a small amount of alkaline until soft. Use a sieve to rub off the skins, then wrap the bean paste in a cloth bag to squeeze out excess moisture. Place the bean paste and sugar in a bowl, lightly coat with vegetable oil to prevent sticking, then simmer over low heat until the moisture evaporates. Add osmanthus and stir well before removing to cool.

　　 2. Place 300g of flour on the work surface and make a small well. Add 70g of cooked lard and 200g of cold water, then mix and knead into a soft dough that doesn’t stick to hands or the board—this is the water-oil dough. Flatten the dough into a round shape, wrap in the oil dough, flatten again, and roll out into a 0.3cm-thick rectangular sheet. Fold it into three layers, roll it out again, repeat once more, and finally roll it into a 0.3cm-thick, 20cm-long sheet. Roll it into a log, cut into 28g pieces to form the pastry wrappers.

　　 3. Fill and fry. Roll the wrappers into 7cm-diameter circles. Hold the wrapper with the left hand and scoop the filling into it with the right. Fold it into a half-circle, pinch the edges into a rope-patterned rim, and the raw pastry is complete. Heat the cooking oil in a pan until it reaches 40–50% heat. Carefully place the raw pastries in the oil and let them float up. Once the layers begin to puff, increase the heat to fry them until golden (keeping them white) to finish the Eyebrow Pastry.

　　 Snack Features

　　 Shaped like eyebrows, with distinct layers, offering a rich, crispy, and flaky texture.