Cantonese Snack Cow Ears

Name: Cantonese Snack Cow Ears
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 120g High-gluten flour; 45g Sugar; 40g lard; 90ml water; 3 pieces South milk; 1g salt

by HumiL

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

You can directly use all-purpose flour, that is, ordinary flour.
I often ate when I was young, but when I grew up, I often ate when I was in college. The old canteen downstairs in the dormitory. I haven't eaten it after that, and I don't seem to have seen it sold. This is different from Daliang Liaosha, Foshan, Guangdong. "

Ingredients

180g Low-gluten Flour
120g High-gluten Flour
45g Sugar
40g Lard
90ml Water
3 pieces South Milk
1g Salt

Cantonese Snack Cow Ears

1. Mix white sugar, 20g water and lard, and mix southern milk, salt and lard. Sweet skin: low-gluten flour 90g, high-gluten flour 60g, sugar 45g, lard 20g, water 45g Salty skin: low-gluten flour 90g, high-gluten flour 60g, southern milk 3 pieces, salt 1g, lard 20g, water 45g

2. Add the sweet and salty skins to the flour, pour in water, knead into a dough, cover with a damp cloth and let stand for 30 minutes

3. Use high-gluten flour as hand powder, spread it on the mat of Youzhi Baking, and roll the sweet and salty skin into 3mm-sized noodles.

4. Cover the salty crust on the sweet crust, it can be slightly glued with water

5. Roll the dough into a roll, put it in the refrigerator and freeze for about 3 hours

6. After the dough hardens, cut into slices of the same size

7. Pan on medium heat, deep frying technique on medium and low heat

Tips:
1. When kneading the dough, do not put the water out at one time, the water absorption of the flour is different
2. The thinner the cut, the more brittle
3. Pay attention to the heat when frying, be careful of the paste