Cantonese Snack Cow Ears

Overview

You can make it directly with all-purpose flour, which is ordinary flour. I often ate it when I was a kid, and when I grew up, I ate it often in college at the old canteen downstairs of the dormitory. I haven’t eaten it since then, and I haven’t seen it sold very often. This one is different from Daliang Lesha in Foshan, Guangdong.

Tags

• snacks
• cantonese cuisine
• children
• afternoon tea
• cantonese snacks
• fast food
• high gluten flour
• lard
• low gluten flour
• nan ru
• white sugar
• salt
• water

Ingredients

Steps

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

   

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

   

3. 3 Use high-gluten flour as hand flour, spread it on the Youzhibai mat, and roll out the sweet and salty dough into 3mm-sized dough

   

4. 4 Cover the salty skin with the sweet skin and glue it with a little water

   

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

   

6. 6 After the dough has hardened, cut it into pieces of similar size

   

7. 7 Cook over medium heat, then fry over medium and low heat. Steps and techniques