Kwai Chi cat tongue biscuit [Hokkaido white lovers] recipe-Chinese Food-best chinese food recipes-cooking food

Kwai Chi cat tongue biscuit [Hokkaido white lovers]

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The cat tongue Cookie's name is translated from its French name languesdechat. It means the cat's tongue. It's pretty cute. The name must be used to describe its shape like a kitten's tongue. Another English name is cat & ා039; stongues. Maybe this biscuit is not known by too many people. But I think many people have eaten it but haven't heard its name. Hokkaido white lovers, a very red snack in Japan. The body of the White Lover's biscuit is cat tongue biscuit. But its shape is made into a square. Then there is a white qiaoke sandwich inside. Because this biscuit is so popular, even its exclusive square baking mold is on sale. In fact, the cat tongue was also made into many shapes later, such as round, curly and rose shaped.

Cooking ingredients

Cooking Steps

Step1:Prepare material

Step2:Soften the butter to the state of mayonnaise. Press out the trace with fingers.

Step3:Add the granulated sugar in several times. Mix each time and add the next time.

Step4:Break up the protein. Don't send it.

Step5:Add the first protein and stir well. Then add salt and vanilla extract and stir well.

Step6:Add half the flour and mix well.

Step7:Add the remaining egg white and stir evenly. It will present a soft and moist batter state.

Step8:Add the remaining flour and mix well. The batter will present a soft but wet texture; scoop it up with a spatula. The extent to which the batter will sag but not fall easily.

Step9:Put in the flower mounting bag and extrude a long strip of about 7cm on the baking tray. The batter will be flattened and widened when it is put into the oven. The distance between the batter and the batter shall be at least 4cm.

Step10:Bake the oven at 170 ℃ for 9-10min and take it out immediately (color the edge). (special reminder. Because the temperature of each oven is different, you can adjust the baking temperature and baking time according to the oven at home.)

Step11:Melt chocolate dip as needed.

Cooking tips:1. The butter must be softened in place but not excessively. The finger can be pressed gently to press out the trace without deformation. 2. When mixing batter, make sure that all materials are well mixed before starting the next step. 3. If you want to bake straight lines, try not to use baking paper; do not use baking paper in cyclone oven (wind oven). It will blow up the paper. 4. There should be enough space for the extruded batter. During baking, the batter will be flattened and widened. 5. Biscuits just out of the oven. Please leave the hot plate immediately. Prevent over heating of remaining temperature from causing too heavy baking color. If you need to shape, please shape while hot. 6. Seal and dry. If it is damp, dry it at 140 ℃ for 4 minutes. 7. A successful cat tongue biscuit will have a circle of elegant light brown baking color on the edge. The bite is very crispy; if it's baked out and cooled, it's only crispy on the outside. It feels a little Microsoft in the middle. It tastes slightly sticky. It's like a cake. It's not baked well. Maybe it's baked warm