Eyebrow crisp
God-like eyebrows
Crispy and crispy
Eyebrow puff pastry is a traditional dish, named for its resemblance to eyebrows, but this "eyebrow" is thicker, so it is jokingly called "crayon small new eyebrow" by many people. Its appearance is either as white as snow or light yellow and slightly charred, the crisp lines are clear, the rope edges are complete, and the entrance is crisp and crispy, but fragrant but not greasy.
And the production of eyebrow puff pastry from the material to the finished product, the whole process is fine and exquisite, the production process is complicated, is made of water oil skin, crisp heart two kinds of dough after wrapping the puff pastry, and then wrapped in the puff pastry into the filling, folded in half and kneaded into a dumpling shape, on the edge of the mouth to pinch out the rope pattern, and finally fried or baked.
When frying, put oil in the pan, when the oil temperature rises to 130 ~ 140 ° C, put in the eyebrow crispy blank, soak and fry until the surface crisp layer is exposed, the color is slightly yellow, fish out, drain the oil, if you feel that the oil temperature is not easy to control, you can choose to bake, according to the actual situation of the oven, the oven can be adjusted to 160 ~ 180 ° C preheating, and then the eyebrow crisp raw blank into the oven to bake for 12 to 15 minutes. Freshly prepared eyebrow crispy taste is the most crisp, at this time to eat while hot, you can enjoy the endless taste of the aftertaste.
This ingredient can be made of 12 | Preparation time is 3 minutes | Production time 1.5 hours
Royalties
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Liquid lard (or refined lard) 200ml
Medium Gluten Flour 500g · Cooked black sesame seeds crushed 20g
Peanut crushed 150g · Sugar 130g · Dried osmanthus flowers 10g
【Making filling】
1/ Mix together chopped peanuts, cooked black sesame seeds, dried osmanthus flowers, 80g sugar and 50ml of lard.
2/ Rub from back to front with a scraper by hand, mix it evenly, and make a filling (in the process of mixing, you can sprinkle some flour appropriately to make it easier to form a ball).
【Making puff pastry】
3/ Sprinkle 250g of gluten flour on the board, open the nest with the back of your hand, and pour 100ml of lard into the nest.
4/ Stir the medium gluten flour and lard well and rub from the back to the front with the palm of your hand so that the lard and flour are fully fused.
5/ Knead it into a dough (dough can be beaten on the board without scattering), covered with a layer of plastic wrap and set aside, and the puff pastry is made.
【Making water and oil skin】
6/ Sprinkle 250g of gluten flour on the board, open the nest with the back of your hand, add 110ml of water and 50g of sugar to the nest, stir the water and sugar together by hand, melt the sugar, and add 50ml of lard.
7/ Mix the medium gluten flour, water, sugar and lard with your hand with the scraper.
8/ Knead it into a dough, cover it with plastic wrap and let it sit for a while, and the water and oil skin is finished.
【Making eyebrow crisp raw blanks】
9/ Roll the puff pastry and oil dough into long strips, then divide into 15g and 20g pieces and roll them into rounds.
10/ Flatten the oil skin, wrap in puff pastry and close.
11/ Press the potion flat (mouth down), roll into long strips, gently pat flat with your hands, then roll out vertically into a thin rectangular crust and roll it up.
12/ Roll up the dough into a cylinder and divide everything horizontally into two.
13/ Then erect the cut cylindrical agent on the board, the incision position is facing down, and press the flat with a slight tilt of the hand downwards.
14/ Roll it into a round dough with a thick middle and thin edges, at which point a spiral-like pattern is formed on the surface.
15/ Wrap the texture of the dough outwards, wrap it in the filling, fold it in half, knead it into a dumpling shape, and then lock the lace on the edge of the mouth and make the eyebrow crispy raw blank.
【Baking】
16/ Preheat the oven to 180 ° C, put the eyebrow crisp raw blank into the oven and bake for 12 to 15 minutes (adjust the time according to the actual situation of the oven).
Tips: The amount of force used to roll the puff pastry should be consistent, and the side with the puff pastry should be facing outward when filling.
【Eyebrow puff pastry making】
Dawn Jay
▼
Senior technician of Chinese pastry, engaged in the pastry industry for 15 years
Overseas technical service and promotion experience
He is currently a senior application technology engineer in the technical support department of the baking and Chinese pasta technology center of Angel Yeast Co., Ltd.
【The story of eyebrow puff pastry】
Eyebrow puff pastry is generally divided into two kinds of sweet and salty, the main sweet is filled with bean paste, date paste or nuts with white sugar, and can also be supplemented with a little osmanthus to increase its fresh taste; salty eyebrow crisps Shanghai's three-silk eyebrow puff pastry is more famous, and its filling has shredded pork, shredded mushrooms, and shredded winter shoots, which are delicious and delicious. Eyebrow puff pastry can be fried or baked, but it must be repeatedly folded, rolled, rolled to better shorten, and the production process is quite cumbersome.
In most people's cognition, eyebrow puff pastry is a Su-style pastry, in fact, eyebrow puff pastry also has Sichuan flavor, Sichuan Province's Hengjiang Ancient Town eyebrow puff pastry in the hearts of the locals is a kind of childhood memory of the existence, has been selected in the fourth batch of yibin county intangible cultural heritage list on July 8, 2013. Eyebrow puff pastry has a long history, dating back to the Qing Dynasty. There is a saying in Hengjiang that during the famous "Battle of Hengjiang" in 1863, Shi Dakai's confidant Han Baoying was exiled to the local area and was saved by Li Laoyuan, a pastry chef in Hengjiang. When he heard that Shi Dakai had been executed by Ling Chi, Han Baoying's brows tightened, and he was depressed all the time, and eventually died of melancholy. Li Laoyuan was moved by her obsession and personally made a pastry offering shaped like an eyebrow for her, and later named this pastry "Eyebrow Crisp".
It is said that the skill of Yokoe eyebrow crisp has been passed down from generation to generation, and there is only one inheritor of each generation of skills, and the production process is extremely confidential and has never been passed on, and in the Republic of China period, this skill was passed on to men and not to women. Hengjiang eyebrow puff pastry was once a local peak, almost a household name, but few people can do it, once in short supply, but around 2000, this pure handmade pastry gradually disappeared from everyone's sight, until August 2012, Yibin County in the process of folk song salvage activities in various townships, almost lost eyebrow puff pastry again "rejuvenation".
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New Media Editor | Cheng Tong
Edit | Zhang Peipei
Pastry making | Dawn Jay
Photography | Li Jun, Zhao Weidong
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