Speaking of cat ears, this is what I ate when I was a child, when 2.5 yuan can buy a big bag, of course, children can't afford to buy, in my hometown only worship god or New Year's holiday will buy a few packs at home, when someone comes to take it out and enjoy. Now shopping basically can not see its figure, only in some specialty stores can see, the taste is a little worse than before. This snack is available in many places, but the recipe and taste are different in each place. The cat ears I'm going to share today are a more homely approach.
This homely cat's ears are composed of two colors, the overall look is golden, the taste is crisp, and friends with bad teeth will be uncomfortable eating this. The taste of this dish can be said to be sweet, but it is not too sweet, because it is composed of two colors, one is white color, one is brown, and brown is brown sugar and noodles, so it is a little sweet to eat. Friends who like to eat cat ears can see how to do it, and doing it at home is both hygienic and healthy, much better than the outside.
The ingredients required are not complicated, a bowl of flour plus an egg. As mentioned earlier, it is composed of two colors, white dough is ordinary water or milk and noodles, and brown dough needs brown sugar water. The last roll is a blast, it's very simple, it doesn't require special tools, and these materials are available in almost every household. The ingredients needed are relatively simple, and the method is simple, as long as the noodles are compatible. Interested friends will collect it and do it when they have time!
【Required Materials】
White dough: 200 g flour, 1 g salt, 40 g pure milk.
Brown dough: 200 g flour, 40 g brown sugar water.
Other: an egg.
【Preparation steps】
1. Make white dough first. Put 200 grams of flour in a bowl, add 1 gram of salt, stir the eggs in advance, pour half in, then add 40 grams of pure milk and stir to form a flocculent.
2. Knead into a dough, the dough is hard, just start without rushing to knead smooth, knead into a dough. Knead well and set aside.
3. Put 200 grams of flour into a basin, add 40 grams of brown sugar water, stir first to form a flour flocculent. The brown sugar water is boiled in warm water in advance, and then take 40 grams. 40 g = 40 ml.
4. Knead the dough with your hands, put the two doughs together, cover with a lid and relax for an hour.
5. After the relaxation time is up, knead a few times, arrange the roundness, and then slightly flatten, and then use the rolling pin to roll out into a round dough sheet, the thickness of 0.2-0.3 cm is appropriate. The size and thickness of the two sheets are about the same.
6. Brush one of the dough sheets with a layer of water, then cover the other sheet and paste it tightly. Then roll it up from one end.
7. Divide it into three equal parts with a knife.
8. Place in a dish, cover with plastic wrap and refrigerate for 2 hours. Notice that it is the freezer compartment, the compartment where the ice cubes are frozen.
9. When the time comes to take it out, while the dough is still hard, cut it into thick slices of about 0.3-0.5 cm. Put it in the refrigerator just to make it freeze a little harder and easily cut into pieces.
10. Start the pot to pour oil, the oil is hot to 50% or 60% hot, see the bottom of the pot begin to bubble up to indicate that the oil temperature reaches 50% or 60%, at this time into the raw blank.
11. After all the floating, turn it over so that it is heated evenly. Hit the fire the whole time.
12. Fry until both sides are golden and fish it out.
Tips:
1. When the two pieces of dough are pasted together, they should stick a little water, otherwise it will be easy to scatter when they are fried in the back. There is also no loose dough direct operation will also be scattered, dough must be loosened.
2. Fried oil can also be fried, do not throw it away, only fried once no problem.