Cat ears (thin crispy version)

Cooking Instructions

1. Prepare the materials

   

2. 15g caster sugar + 2g salt + 60g warm water, then add oil. Stir and melt and set aside

   

3. 30g of brown sugar powder + 60g of warm water, then add oil. Stir to melt and set aside.

   

4. 130g of flour, add the melted sugar water. Roll into a dough shape.

   

5. As shown in Fig

   

6. Pour out 130g of flour, add brown sugar water and stir. Rub the dough with your hands

   

7. Cover the two pieces of dough with plastic wrap and let them rest for 20 minutes to make the dough looser.

   

8. Roll it out with a rolling pin.

   

9. Roll into thin slices as shown in the picture

   

10. The other dough is also rolled out with a rolling pin.

    

11. As shown in the figure, the rod is somewhat thin.

    

12. Two pieces of dough are stacked on top of each other.

    

13. Roll out the dough again.

    

14. As shown in Fig

    

15. Roll up the rolled dough.

    

16. As shown in Fig

    

17. After rolling the dough

    

18. Cut into two sections with a blade.

    

19. Wrap the two doughs separately in plastic wrap and refrigerate for at least two hours

    

20. Take out and cut thin slices with a knife

    

21. As shown in Fig

    

22. Heat the oil, put the oil temperature into the wooden chopsticks to have a slight bubbling, can turn to low heat.

    

23. Slowly add and fry until golden brown

    

24. Remove and let cool, crispy