Eyebrows crisp

Eyebrows crisp

Overview

I learned it from a certain Dongfang today. The eyebrows are crispy and the taste is okay, but I really don’t think it has anything to do with the eyebrows... The same way Singapore’s curry puffs look like this

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Ingredients

Steps

  1. Add 50G flour to 30G lard and mix into a uniform dough

    Eyebrows crisp step 1

  2. 100G flour, 15G lard and 50G water are mixed into a uniform water-oil dough

    Eyebrows crisp step 2

  3. After kneading the dough, let it rest for 10 minutes. Then press the water-oil surface slightly, and then place the oil dough on top of it, and roll out the four sides as shown

    Eyebrows crisp step 3

  4. Wrap the dough with the rolled edge, be sure to wrap it firmly

    Eyebrows crisp step 4

  5. Gently roll out the wrapped dough

    Eyebrows crisp step 5

  6. The rolled out dough is stacked in three layers as shown in the picture

    Eyebrows crisp step 6

  7. Roll out the folded dough again and fold it into three layers. That is to say, roll it out, fold it into three layers, roll it out again, fold it into three layers, then roll it out again, this time fold it into four layers, and finally roll it out. The order is 3,3,4

    Eyebrows crisp step 7

  8. After rolling out the four layers of dough, roll it up from one end

    Eyebrows crisp step 8

  9. It comes out evenly

    Eyebrows crisp step 9

  10. With the textured side facing up (that is, the side with rings like tree rings facing up), flatten it and roll it into a round piece the size of a dumpling wrapper

    Eyebrows crisp step 10

  11. Wrap an appropriate amount of stuffing, then fold it in half and pinch the edges together

    Eyebrows crisp step 11

  12. According to the method of overlocking, pinch out the pattern on the closing edge

    Eyebrows crisp step 12

  13. After wrapping, fry in a pan at low temperature until the skin is golden brown and crispy and layered

    Eyebrows crisp step 13