Pumpkin cat ears

Overview

I loved eating cat ears when I was little, and the taste is still clearly visible in my memory. Today I still have plenty of pumpkin flour, so I ordered a pumpkin cat ear, which was crispy.

Tags

• snacks
• afternoon tea
• brown sugar
• corn oil
• edible oil
• flour
• pumpkin
• white sugar
• salt

Ingredients

Steps

1. 1 Pour the brown sugar water prepared in advance into 250 grams of flour and 20 grams of corn oil, stir into floc, and knead into a dough. Set aside.

   

2. 2 Peel the pumpkin, steam it and mash it into a puree, let it cool, add 30 grams of white sugar, 20 grams of corn oil, 1 spoon of salt, add 250 grams of flour, stir it into a fluffy form, and knead it into a dough.

   

3. 3 Knead the pumpkin dough and brown sugar dough and let them sit for 20 minutes.

   

4. 4 Roll the brown sugar dough into a dough, roll out the pumpkin dough into a dough, cover the pumpkin dough on top of the brown sugar dough, brush the surface with a layer of water, and roll it up from bottom to bottom.

   

5. 5 Place the rolled dough in the refrigerator for 1 hour.

   

6. 6 Chilled dough, cut into thin slices and set aside.

   

7. 7 Preheat the oil in the pan, pour it into the pan and fry until golden brown on both sides.

   

8. 8 Finished product picture.