Kue kering

Tongue cat butter

Juni 5, 2017

 

Hiii thank you still want to read my blog page ..
So glad I can still share some recipes that I definitely try and taste good with the dosage that I have perfected, so that when my friends all try it is definitely anti failed in other words must succeed in Its making hehehe.
Because I have some stock of egg whites that I confused myself to dikemanakan while most of the cake that I make only use egg yolk alone, this makes me think how to make egg whites is useful than in making bali eggs hehehe or mix pastel made, Many more foods that can be made with egg whites only this time I want to add my collection of cookies,

Tongue cat butter

Ingredients:
125 gr butter (if you do not like strong butter flavor mixed butter with 1: 1 ratio)
70 gr refined sugar
38 gr egg white
105 gr low or medium protein flour
10 gr milk powder 1
30 gr maizena
75 gr parmesan cheese (Parmesan cheese so that the flavor is strong with cheese topis abis ..)
cheddar cheese for sprinkling

How to make:
1. shake butter and refined sugar to pale white
2. insert egg whites shake from average
3. sift flour, milk powder and corn mix into one
4. put the flour mixture into the dough butter, mix well with spatulla
5. Put the cheese parmessan stir well again
6. insert the dough into the plastic triangle, cut the bottom a little to remove the dough
7. print in the cat tongue mold (mold should be smeared butter thin)
if not use special mold tongue cat can use plain mold Ordinary already covered in butter
8. give topping cheddar cheese
9. oven with maximum temperature 160 * C approximately 25 minutes (mengoven time depends from each oven.Baking a cake until the cake is yellow brown or the cake can be lifted from the mold it means the cake is cooked)

kue ini luar biasa enak dan harum kejunya luar biasa semerbak mungkin sampai 5 rumah sebelah masih bisa mencium wangi kue ini.. terbayang kan rasanya yang begitu enak dan nikmat ini… buruan di coba ya… dan beri komentar anda tentang rasa dan nikmatnya kue lidah kucing ini

selamat mencoba

Note

Topping keju untuk mempermanis tampilan kue juga untuk menambah citarasa kue tersebut, tips supaya keju tidak putus-putus atau hancur saat digunakan sebagai topping, parut keju dengan tekanan agar di dapat parutan keju yang tebal, angin-anginkan parutan keju agar mempermudah dalam proses pengambilannya, sehingga keju tidak mudah putus, teknik parutan keju ini juga penting karena seringkali kita langsung memarut keju dan langsung di gunakan sebagai topping, ini membuat topping terlihat kuranf menarik. Semoga tips saya bermanfaat buat anda.. 😊

Tinggalkan Balasan

Alamat email Anda tidak akan dipublikasikan. Ruas yang wajib ditandai *