Readers may not be familiar with the name Cat Tongue Biscuit, but if it is a crispy biscuit on a white chocolate sandwich biscuit of a white lover, will everyone be excited?
Japanese cat tongue sandwich biscuits with different flavors
White lovers are actually called chocolate blancet Langue de chat, in which Langue de chat stands for crispy cat tongue biscuits. It is said that cat tongue biscuits originated in Europe in the17th century and were mainly popular in France. Its name Langue de Chat means "cat's tongue" in French, so it is named cat's tongue biscuit.
Cat tongue biscuit chat language
There is also a cat tongue biscuit called Katzenzungen in Deo, which is a chocolate biscuit produced from 1892, which is different from the French cat tongue biscuit.
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Deo's cat tongue cookies
Traditional cat-tongue biscuits are not square like those produced by white lovers, but oblong, light in weight, shaped like cat's tongue, with golden surface and brown edges. Generally speaking, cat tongue biscuits can be eaten directly or dipped in chocolate sauce, which is a common snack in France.
Cat tongue biscuits produced by French dessert shop Ladurée
This thin and crisp biscuit seems a bit difficult, but in fact, as long as you know a little skill, it is also a very suitable biscuit for making at home! Let's see how this cookie is made first ~
Cat tongue biscuit
raw material
Room temperature butter 60g
Sugar powder 35g
60 grams of egg white (2 slices)
60 grams of flour
A few drops of vanilla extract
manufacturing method
1. Preheat the oven to 180℃.
2. Beat the butter gently at room temperature, and add powdered sugar to beat the butter evenly.
3. Add egg white, flour and vanilla extract, and let it stand for more than a few minutes until the batter becomes light.
4. Put the batter in a paper bag.
5. Extrude the long batter from the baking tray with baking paper.
6. Bake in the oven for 10- 12 minutes, until the biscuits are golden yellow and the edges are slightly brown.
7. Let it stand and cool after taking out the furnace.
Now you should know something about how to bake cat's tongue biscuits. Let's learn some tips and bake a successful cat tongue biscuit more easily!
1
It is better to add egg white and flour several times.
The brittleness and humidity of cat tongue biscuit come from the fact that it is a biscuit with only egg white and no egg yolk. The batter is thin and needs to be fully stirred. Therefore, egg white and flour can be added to the batter in 4-5 times, and they should be fully stirred evenly every time. If you add them again, the effect of cookies will be better.
2
It is easier to make good use of baking tools.
You can also use a special mold for baking cat tongue biscuits.
In fact, it is not only cat tongue biscuits, but also when baking other biscuits. It is not only easier, but also more effective and fast to disperse butter or egg paste with an electric mixer. Also, when baking cat tongue biscuits, it is better to use non-stick baking paper parchment to avoid the biscuits being too thin to stick to the baking tray and difficult to take out.
three
Pay attention to leave a gap when squeezing the batter.
Although the cat's tongue biscuit is light and brittle, it doesn't take much effort to form it. It just needs to be extruded into long strips, and the batter will naturally spread out when baking, so remember to leave a little gap when squeezing the batter to avoid sticking together when baking.
Cat's tongue biscuits are thin and crisp, and they are not burdensome to eat!
Baked cat tongue biscuits can be dipped in chocolate sauce or made into chocolate ganache sandwiches, and can also be paired with cream sandwiches with different flavors, which is very suitable for afternoon tea snacks with a cup of coffee or tea! However, cat tongue biscuits are easy to soften, so they must be sealed and preserved, and eaten within three days!