Cat ears (thin crispy version)

Ingredients

?Whitedough

Flour 130 g

Sugar 15 g

Salt 2 g

Cornoil 10 g

Warmwater 60 g

Bakingsoda 1 g

?Reddough

Flour 130 g

Brownsugarpowder 30 g

Cornoil 10 g

Warmwater 60 g

Prepare the materials
15g caster sugar + 2g salt + 60g warm water, then add oil. Stir and melt and set aside
30g of brown sugar powder + 60g of warm water, then add oil. Stir to melt and set aside.
130g of flour, add the melted sugar water. Roll into a dough shape.
As shown in Fig
Pour out 130g of flour, add brown sugar water and stir. Rub the dough with your hands
Cover the two pieces of dough with plastic wrap and let them rest for 20 minutes to make the dough looser.
Roll it out with a rolling pin.
Roll into thin slices as shown in the picture
The other dough is also rolled out with a rolling pin.
As shown in the figure, the rod is somewhat thin.
Two pieces of dough are stacked on top of each other.
Roll out the dough again.
As shown in Fig
Roll up the rolled dough.
As shown in Fig
After rolling the dough
Cut into two sections with a blade.
Wrap the two doughs separately in plastic wrap and refrigerate for at least two hours
Take out and cut thin slices with a knife
As shown in Fig
Heat the oil, put the oil temperature into the wooden chopsticks to have a slight bubbling, can turn to low heat.
Slowly add and fry until golden brown
Remove and let cool, crispy