Crispy Cat Ears

Prepare 120g of flour (divided into two 60g portions), 30g of water, 30g of milk, 25g of white sugar, 25g of brown sugar, 20g of cooking oil (divided into two 10g portions), and an appropriate amount of chili powder (omit if you don't like it).

Prepare 60 grams of flour, add 10 grams of oil, an appropriate amount of chili powder, and pre-prepared brown sugar water. Knead it into a smooth dough.

Prepare another 60 grams of flour, add 25 grams of sugar, 10 grams of oil, and the milk prepared in advance. Knead into a smooth dough and set aside.

Cover the kneaded dough with plastic wrap and let it rest for 30 minutes.

Roll the rested dough into thin sheets, place the white dough on the bottom, the red dough on top, and slowly roll it from the edges inward.

Roll into a long strip, wrap it in plastic wrap, and put it in the freezer for 1 to 2 hours.

Take out the frozen dough sheets and cut them into thin slices, try to cut them as thin as possible.

Preheat the oven to 150 degrees with top and bottom heat for ten minutes, then put in the cat ears we have cut and bake for about 25 minutes.

Heat oil in a pot, and when the oil reaches 70% of its maximum temperature, add the remaining cat ear pasta to fry.

Fry until golden and crispy, then remove.

It can be either baked in the oven or deep-fried.

Finished product.

Finished product.

Finished product.