Lidah Kucing (Cat's tongue).
Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, lidah kucing (cat's tongue). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Lidah Kucing (Cat's tongue) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. They're nice and they look fantastic. Lidah Kucing (Cat's tongue) is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook lidah kucing (cat's tongue) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lidah Kucing (Cat's tongue):
- {Take of Recipe 1 :.
- {Prepare of large egg whites.
- {Prepare of Salted Butter.
- {Make ready of Icing sugar.
- {Take of Flour(I use robinhood for cake and pastry).
- {Take of Corn Starch.
- {Take of Pure vanilla Extract.
- {Prepare of Recipe 2:.
- {Get of large egg whites.
- {Prepare of Salted butter.
- {Make ready of icing sugar.
- {Prepare of corn starch.
- {Prepare of flour.
- {Get of Pure Vanilla Extract.
Steps to make Lidah Kucing (Cat's tongue):
- The eggs and butter should be in room temperature..
- Preheat the oven to 320 °F. Line a baking sheet with parchment paper..
- Beat butter and icing sugar with electric mixer on high speed until it looks pale(about 2-3 minutes).
- Add the egg whites and pure vanilla extract then beat about 3minutes on medium speed until combined.
- Sift in flour and corn starch,fold together with a spatula until combined or just use electric mixer on low speed to combine (about 1minute).
- Pour the mixture into piping bag or pastry bag with a 0.5-cm (1/4-inch) tip, form 3-4cm long straight dough to the baking sheet, spacing them by 2.5cm..
- Bake for about 15 minutes or until well done. Remove from the oven and allow to cool. Place the cookies in an airtight container..
- This is for recipe number 2.
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