The practice of cat ears is not difficult, and two dough, roll a roll, cut everything and fry it. Only to do and outside to buy the same delicious, we need to master certain skills. As long as you master the skills, you are guaranteed to make cat ears that are fragrant, crispy, crunchy and thin, and very tasty.

Cat ears should be cut as thin as possible when cutting, so that the fried texture is more crispy. When you stack the white and brown sugar noodles on top of each other, put some water on them first, so that they can be better bonded together, otherwise there will be gaps when you cut them.

Freezing time must be enough, do not rush, frozen time short dough soft, not good cut, also cut not thin, so do not rush, more frozen a while, cut the thinner the better. The more you freeze it, the thinner you cut it, the better. And when you fry it, keep it on a low flame.

Practice steps:

Step one: first prepare two bowls, respectively, beat an egg, a bowl with two spoons of brown sugar, another bowl add two spoons of sugar, brown sugar bowl add 60g of water, sugar bowl add 60g of milk, all stirring and mixing well; 200g of flour in turn add milk sugar egg water, and a white dough, and then use brown sugar water and a red dough, respectively, cover with plastic wrap and let rise for 20 minutes.

Step 2: After the dough has risen, take the white dough and roll it into a large rectangular sheet, then take the brown sugar dough and roll it into a sheet the same size as the white sheet, brush the white sheet with a layer of water, then lay the brown sugar sheet on top of the white sheet, roll it up from one side, try to roll it up as tightly as possible, cut it into two, cover with plastic wrap, and put it in the refrigerator to chill for 2 hours.

Step 3: Frozen rolls cut into thin slices, start a pot of boiling oil, oil temperature 50 percent hot to turn the heat down, the embryo into the pot frying, low heat and slow frying, diligently turn over, fry until all floating, golden and crispy can be out of the pot.