Cat tongue biscuits are a familiar snack that many people love because of their crunchiness, sweetness and especially buttery flavor. At the same time, cat tongue biscuit is also a cake chosen by many people to treat guests to play on the occasion of the Lunar New Year. With simple ingredients and methods, you can completely show off your talent for making cat tongue biscuits at home and still be as delicious as at the store. Get started in the kitchen and show off your hands right away with the following “undefeated” recipe!
1. Prepare
Resources
120g sifted all-purpose flour 3 egg whites (90-100g) at room temperature 110g room temperature unsalted butter 100g sugar 1 pinch of salt 3ml liquid vanilla (or 2g powder)
*Note: Using animal butter will make the finished product more delicious. If using margarine, you should omit the salt in the recipe.
Basic ingredients for making cat tongue biscuits.
Tool
Oven (Ovens with only upper or lower fire such as: ovens, microwaves, etc. cannot be used) Baking tray Non-stick mat or European parchment paper mixer Egg beater Spatula to mix dough Ice cream bag Catch ice cream
2. How to do it
Step 1: Line a baking sheet with baking paper or spread a layer of butter and sprinkle a thin layer of flour on the tray to prevent sticking.
Step 2: Place butter (softened but not melted) and salt in a bowl. Using a mixer, beat on low speed for 1 minute or until butter is smooth.
Step 3: Slowly sift the sugar into the bowl. Increase the mixer to the highest speed, beating well after each addition of sugar until the butter is fluffy and turns pale yellow or off-white.
*Note: Do not give too much sugar at one time. It is best to add little by little until the mixture is combined before adding the sugar. This will make the butter foam faster.
Mix the butter and egg whites.
Step 4: Add vanilla or other flavorings (if any) to the butter bowl and continue to beat.
Step 5: Use a fork to lightly beat the egg whites. Then divide the egg whites into 4-5 parts and then put each part in the butter bowl and beat well.
* Note:
– Eggs must be at room temperature, if the eggs are cold, it will easily cause the phenomenon of buffalo snails.
– Do not put the eggs in too much at once because it is difficult to blend quickly with the butter.
Step 6: Divide all-purpose flour into 2-3 portions. Sift each portion into a bowl and beat until combined.
Roll the dough into long bars and place in the oven.
Step 7: Put the mixture in a piping bag. Use a round tip with a diameter of 0.8-1cm or cut the top of the bag. Place the cake on a tray and place in the refrigerator for about 30 minutes.
*Note: The leftover dough can be stored in the refrigerator or you can put the cake on the trays and then put it in the refrigerator. In addition to the traditional elongated cat tongue biscuits, you can catch the dough into different round shapes.
Step 8: Preheat oven to 200 degrees Celsius for 10-15 minutes before baking. Then put the cake in the oven for about 15 minutes. Once baked, the cakes will be quite soft but don’t worry, they will become crispy in just a few minutes. In addition, if the cake is stale due to being left outside for too long, you can also put it in the oven and dry it at 110 degrees Celsius for 5-10 minutes!
The finished product has a buttery aroma, moderate sweetness and crispiness.
Above is the “undefeated” basic cat tongue cookie recipe. If you want to change the taste of green tea or cocoa, replace the 5g of flour in the recipe with 5g of green tea or cocoa powder and continue as directed above. Good luck!
Đăng bởi: Triệu Võ
