ラングドシャの作り方【卵白1個で作る簡単お店の味】☆卵白消費☆how to make langue de chat｜Coris cooking
986 هزار بار بازدید -
5 سال پیش
-
Welcome to Coris Cooking channel☆This
Welcome to Coris Cooking channel☆
This time I will show you how to make the langue de chat (cat’s tongue) by using only one egg
white.
It's very easy, but the taste is authentic since it is a professional recipe.
It has a crunchy texture with a gentle taste.
It's a simple and yummy baked good so please give it a try☆
⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆
Hi there! This is the Coris Cooking Channel. On my channel, I mainly show you how to make
sweets, cakes, baked sweets, preserved foods in syrup such as jam and other sweets. I’m glad
if this channel brings you the pleasure of making sweets, the joy of seasonal tastes/the scents
of each season, and grateful feelings for ingredients in some way.
Thank you for subscribing ☆
@coriscooking
⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆
▷Ingredients :170℃：13min+α
Unsalted butter 38g
Powdered sugar 38g
Vanilla oil a little bit
Egg white 1 pcs (approx 40g)
Cake flour 38g
▶Instructions
※Melt the egg white completely
※Bring the butter to room temperature in advance to soften it.（If the room temperature is too cool
and the butter is not soft enough, heat it in the microwave for 5 seconds at 500W, make sure the
butter is soft enough to be pressed with your finger)
1. Bring to room temperature and mix the softened butter with a whipper (no need to whip too much)
2. Sift powdered sugar into ① and mix with a whipper (no need to whip until soft peaks) Once it is
done, add in a little bit of vanilla oil and mix again.
※Be careful as powdered sugar may form lumps in the dough if it is not sifted.
3. Mix in the beaten egg whites in ② 3 to 4 times and mix well with the whipper each time.
※It will gradually separate, but since it will be firmly connected with the cake flour later, do not worry
too much
4. Sift the cake flour into ③ and mix with a rubber spatula. When it has firmed to a certain extent,
lightly knead it with a rubber spatula and mix the dough.
5. Put ④ into a piping bag (set inside a rounded mouthpiece) and squeeze approximately 2 cm in
diameter onto a baking sheet-lined tray.
6. Bake ⑤ in an oven preheated to 170℃ for about 13 minutes + α. Use a pallet knife or something
similar to remove the langue de chat after 13 minutes.
7. Cool ⑥ at room temperature.
※Langue de chat is a snack that gets moisturized easily, so make sure to store it in a bag or a
storage jar as soon as possible.
8. We are done! If possible, add a desiccant such as silica gel or place it in a storage bag with a
sealer for long-term storage.
※Key points
Since egg white is mostly made up of water, it is easy to separate in the latter half of the process
while mixing it with butter. However, since it will become firm once you mix it in with the cake flour,
do not worry too much when you see it separate. Slowly mix the egg whites in 3~4 intervals, and mix
it well each time.
【SNS】
Blog→Coris’s Sweets Blog
http://outiokasi.com/langue-de-chat/
Youtube→Coris Cooking Channel
@coriscooking
Instagram
Instagram: coris_riri
Twitter
Twitter: coris_riri
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This time I will show you how to make the langue de chat (cat’s tongue) by using only one egg
white.
It's very easy, but the taste is authentic since it is a professional recipe.
It has a crunchy texture with a gentle taste.
It's a simple and yummy baked good so please give it a try☆
⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆
Hi there! This is the Coris Cooking Channel. On my channel, I mainly show you how to make
sweets, cakes, baked sweets, preserved foods in syrup such as jam and other sweets. I’m glad
if this channel brings you the pleasure of making sweets, the joy of seasonal tastes/the scents
of each season, and grateful feelings for ingredients in some way.
Thank you for subscribing ☆
@coriscooking
⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆⋆
▷Ingredients :170℃：13min+α
Unsalted butter 38g
Powdered sugar 38g
Vanilla oil a little bit
Egg white 1 pcs (approx 40g)
Cake flour 38g
▶Instructions
※Melt the egg white completely
※Bring the butter to room temperature in advance to soften it.（If the room temperature is too cool
and the butter is not soft enough, heat it in the microwave for 5 seconds at 500W, make sure the
butter is soft enough to be pressed with your finger)
1. Bring to room temperature and mix the softened butter with a whipper (no need to whip too much)
2. Sift powdered sugar into ① and mix with a whipper (no need to whip until soft peaks) Once it is
done, add in a little bit of vanilla oil and mix again.
※Be careful as powdered sugar may form lumps in the dough if it is not sifted.
3. Mix in the beaten egg whites in ② 3 to 4 times and mix well with the whipper each time.
※It will gradually separate, but since it will be firmly connected with the cake flour later, do not worry
too much
4. Sift the cake flour into ③ and mix with a rubber spatula. When it has firmed to a certain extent,
lightly knead it with a rubber spatula and mix the dough.
5. Put ④ into a piping bag (set inside a rounded mouthpiece) and squeeze approximately 2 cm in
diameter onto a baking sheet-lined tray.
6. Bake ⑤ in an oven preheated to 170℃ for about 13 minutes + α. Use a pallet knife or something
similar to remove the langue de chat after 13 minutes.
7. Cool ⑥ at room temperature.
※Langue de chat is a snack that gets moisturized easily, so make sure to store it in a bag or a
storage jar as soon as possible.
8. We are done! If possible, add a desiccant such as silica gel or place it in a storage bag with a
sealer for long-term storage.
※Key points
Since egg white is mostly made up of water, it is easy to separate in the latter half of the process
while mixing it with butter. However, since it will become firm once you mix it in with the cake flour,
do not worry too much when you see it separate. Slowly mix the egg whites in 3~4 intervals, and mix
it well each time.
【SNS】
Blog→Coris’s Sweets Blog
http://outiokasi.com/langue-de-chat/
Youtube→Coris Cooking Channel
@coriscooking
Instagram: coris_riri
Twitter: coris_riri
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緑茶葉・新茶の作り方【和束（わづか）茶】【京都・宇治茶葉の約4割を生産する...
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昔ながらのプリンの作り方 【卵と牛乳の素朴な味わいレシピ】Custard ...
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ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
5 سال پیش
در تاریخ 1398/02/12 منتشر شده
است.
986,025
بـار بازدید شده