Lidah Kucing Rainbow

Lidah Kucing Rainbow
sumber : NCC ( LK moca)

Bahan :
250 gr        Mentega
175 gr        Gula halus
75 cc          Putih telur
250 gr        Tepung terigu protein sedang
1 sdm         Mocca pasta ( diganti vanila cream/ pasta )
¼ gr           Baking powder
½ sdt          Emplex (perenyah kue kering, optional)

½ sdt          Pasta Rainbow 6 warna merek "Golden Brown"
Cara Membuat:

Kocok mentega, gula, dan vanila pasta hingga mengembang sekali.
Tuang putih telur, lanjutkan mengocok, lalu masukkan tepung terigu dan baking powder, kocok dengan speed rendah hingga rata.
Bagi adonan menjadi 6 bagian dan masing2 diberi pewarna rainbow (merah,orange,kuning,hijau,biru,ungu),masukan dalam piping bag.
Poles loyang dengan mentega lalu spuit adonan secara horizontal masing2 warna rainbow.
Panggang dengan panas api 150 C selama ± 20 menit.

Resep Kue Kering isi Wafer

Resep Kue Kering isi Wafer

Bahan Kue Wafer Cheese Cookies:

• 300 gr mentega
• 125 gula bubuk
• ½ sdt vanili
• 2 kuning telur
• 50 gr fresh cream
• 100 gr cheddar cheese (parut)
• 110 gr parmesan bubuk
• 500 gr terigu
• 1 sdt baking powder
• 250 gr wafer, potong

Olesan :

• 5 kuning telur
• 1 sdm air
• ½ sdt minyak
• Pewarna beberapa tetes, kalau suka

Taburan :

• Keju cheddar parut secukupnya

Cara membuat Kue Wafer Cheese Cookies:

1. Kocok mentega dan gula hingga mengembang, masukan kuning telur, kocok kembali hingga rata.
2. Masukan tambahkan fresh cream dan keju parut serta parmesan aduk rata, tambahkan tepung terigu, aduk perlahan hingga benar2 tercampur rata.
3. Giling adonan + 3 mm, atur wafer diatasnya, kemudian gulung dan potong-potong. Atau giling adonan setebal 3 mm sesuai ukuran wafer (jika memakai wafer ukuran mini)
4. Susun di atas loyang, olesi dengan kuning telur, taburi dengan keju parut.
5. Panggang dengan suhu 150°C selama 30 menit, turunkan suhu panggang kembali selama 10 -15 menit.
6. Angkat dan dinginkan, simpan di wadah yg tertutup.

Checkerboard Cookies

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 1/4 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1 large egg

DIRECTIONS

1. STEP 1t, cre

   In the bowl of an electric mixer fitted with the paddle attachmenam butter and sugar until well blended, 1 to 2 minutes. Add vanillaextract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.

2. STEP 2

   Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.

3. STEP 3

   Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.

4. STEP 4

   Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.

5. STEP 5

   Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.