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Cat tongue bouquet ｜ Sweets kitchen's recipe transcription

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sweets kitchen

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Ingredients

Unsalted butter : 30g
Powdered sugar : 30g
Egg white : 1 piece (30g)
Cake flour : 30g
Fresh cream : 100ml
Granulated sugar : 6g
Strawberry : Appropriate amount
Dry strawberry powder : Appropriate amount

Time required

45minutes

Procedure

1) Mix butter and powdered sugar 00:26
Put butter in a bowl, loosen with a whisk until smooth, then add powdered sugar.
Mix well.
2) Make the dough 00:50
Add egg whites to 1 in 2 portions and mix each time.
Shake the cake flour and add and mix.
3) Mold 01:39
Place a cooking sheet on the top plate, place a circular mold with a diameter of 6 cm, and spread the dough thinly.
4) bake in an oven 02:24
Bake in an oven preheated to 170 ° C for about 5 minutes.
5) Round into a cone 2; 32 02:56
As soon as you take it out of the oven, roll it into a cone.
6) Make whipped cream 03:20
Put fresh cream and granulated sugar in a bowl and whisk.
7) Cut strawberries 03:37
Cut the strawberry for decoration into a suitable size.
8) Finish 03:55
Squeeze the cream on the cat tongue and decorate it with strawberries or dried strawberry powder, and you're done.

Point

・ Butter can be handled easily by bringing it to room temperature and softening it appropriately.
・ Be sure to shake the cake flour before adding it so that it does not become lumpy.
・ It is recommended to make a circular mold with a diameter of 6 cm from a milk carton and use it. It is recommended to use a mold because it will give a beautiful round shape.
-By inserting the rolled dough into the mouthpiece, it cools and hardens in a beautiful shape.
・ Since langue de chat is easy to get damp, store it in a closed container with a desiccant until just before eating.