I read it in Xiao Yan's book "Making Dessert with Xiao Yan". This is not a recipe, just an excerpt from a book. This formula can make 24-27 pieces.

joemayxu

material

40 grams of low gluten flour

20g powdered sugar

50g protein (heated at room temperature)

20g powdered sugar

80 grams whipped cream

How to make a kitten tongue cake

Mix low-gluten flour and powdered sugar, and sieve into The Mixing Bowl for later use. Preheat the oven to 170 degrees.

Add a little powdered sugar to the egg white and beat well with electric egg beater. When the egg white is beaten to seven points, add the remaining powdered sugar several times and continue beating until the egg cream attached to the eggbeater can be pulled out at a sharp angle and the end is bent like a villain's bow.

Add the light cream to 1, stir evenly with a spatula, then add the beaten egg white cream twice and stir until the biscuit paste is fine and soft.

Put a spoonful of biscuit paste on a baking tray covered with baking paper, trim it into a circle, leave a proper space, and bake it in the oven for 12- 15 minutes. Bake until the cake is golden around, and shovel it with a spatula. At this time, the central part of the biscuit is still very soft. If you want to make a beautiful arc, you can put it on a rolling pin and other sticks while it is hot and gently press it to shape (cookies are still hot, so it is best to wear gloves). Put the shaped biscuits on a cooling rack for cooling, and pay attention to moisture-proof preservation.

skill

1. The biscuit paste in the ideal state can be spread naturally and spread slightly after being placed on the baking tray. If it can't spread naturally, it means that protein is overdosed. This can be achieved by stirring the biscuit paste to reduce the foam. Make the biscuit paste thinner and softer.

2. Personally, it's still a little sweet. During the second baking, I reduced 5 grams of powdered sugar in step 1.

Xia kitchen