Cat ears is a snack suitable for all ages and one of many people’s favorite childhood snacks. It has a crispy and hard texture and is loved by foodies because its finished cat-like ears are very cute.
Cat ears are usually made through high-temperature frying. They are golden and crispy, sweet or salty, and very delicious. However, nowadays everyone pays attention to balanced nutrition and eats less fried food. I have also made fried cat ears with bamboo shoots before, so today I will make the oven version of cat ears with bamboo shoots, which is lower in fat and refreshing than the fried version. Children don’t have to worry about getting angry after eating it.
The dark bamboo shoots in the cat’s ears this time are made from purple jade radish that my cousin brought back from Yunnan. It contains high levels of anthocyanins . It tastes sweet and does not need to add sugar. For snack lovers You can change it to other colors of fruit and vegetable juices to make your own cat ears according to your preferences.
Ingredients
Dark dough:
Purple jade radish juice 60g, Low-gluten flour 100g, baking soda powder 1g
Light-colored dough:
White sugar 5g, milk 60g, low-gluten flour 100g, baking soda powder 1g
Steps
Cleaning purple jade radish After cleaning, beat into juice and take 60g.
Add 100g flour and baking soda to the radish juice, mix into floc, and then knead into a dark dough.
Purple jade radish is rich in anthocyanins, so it appears purple, but when exposed to alkaline baking soda, it turns blue-green, so it becomes unsightly. However, it does not affect the taste and nutrition. It can be replaced with other types or Favorite vegetable juice.
Add sugar to the milk and stir until melted. Pour in another 100g of flour and baking soda, mix into floc, and then knead into a light-colored dough.
After wrapping the two balls of dough with plastic wrap, let them rest for 20 minutes. The dough kneaded by
will be a little rough and not smooth, so don't worry about it, and don't knead it too much to avoid gluten that will affect the crispy texture.
Roll out the 2 pieces of dough into a thin sheet about 2mm thick.
Brush a little water on one of the dough sheets.
Place another piece of dough on top of it, aligning the edges. Brush a layer of water on the surface of the
dough sheet to make the two colors of dough fit together better and prevent them from spreading easily.
Roll up the 2 dough sheets as tightly as possible.
Then gently rub a few times until the thickness is even.
Wrap in plastic wrap and freeze in the refrigerator for about 2-3 hours until the dough is frozen and hard.
Preheat the oven in advance, take out the frozen dough and cut it into thin slices with a knife.
The thinner you cut it, the crispier it will be. Don't cut it too thick, otherwise you won't be able to bite it.
Place the cut dough pieces on the baking sheet, put them in the middle of the oven, heat up and down to 160 degrees, and bake for 15 minutes.
The dough must be frozen before cutting so that it will not spread out. The cut dough sheets must be baked as soon as possible, otherwise the dough sheets will become soft and spread easily, so you can cut a batch and bake a batch. If you don’t have time to cut the dough, you can bake it first. Freeze until one pan is finished baking before cutting.
After baking, take it out and the cat ears are ready.
Put it on the drying net to cool.
The oven version of the cat ears is flat and not rolled up like the fried version.
Cat ears like the ones with more texture, so they can be rolled out thinner. The thickness of the dough rolled out from the two colors of dough should be as uniform as possible, and the size should also be as consistent as possible, so that the finished product looks good and tastes good.
Adding baking soda to make cat ears can make the finished product more fluffy and crispy. If you don't have baking soda, you can add a little cooking oil to the dough for making cat ears. This will also make the cat ears crispier.
If you don’t have low-gluten flour at home, you can use all-purpose flour, that is, ordinary flour. However, the cat ears made with low-gluten flour are crispier and will not soften easily after they are made.
Thin and crispy, crunchy when you take a bite, sweet and tempting, so delicious that you can’t stop eating.
Remember to seal and store it after it is completely cooled to avoid moisture regain and softening. It can be stored for one month.
If you like cat ears, hurry up and try it~
Pictures and texts: Haha bamboo shoots
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