Making 3 flavors of Langue De Chat with 1 dough 

#LangdeSha #Cookdas #SteamedBread
Hello everyone :)
Today, I made a high-end version of Cooqdas Rangdsha!
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ZZIN BBANG Subscription / @lee_zzin_bbang
It's so delicious that sweet chocolate melts in a thin and crispy cookie🤤
Please enjoy this video, too🤓
[Recipe]
🐶 Langdsha (8 pieces) 170 degrees preheating 150 degrees 8 minutes
*Basic langdsha
- 40g of butter
- 35g of sugar powder
- 15g of white
- 3g of vanilla bean paste
- 40g of flour
- White Cover 70 g
1. Beat butter in a bowl.
2. Add sugar powder and mix.
3. Mix the vanilla bean paste and mix the whites.
4. Sift the flour and mix it.
5. Push the dough into a langde sha mold, remove the mold, and bake it in the oven at 150 degrees for 8 minutes.
6. Melt the white cover and pour it into the langde chateau, push it, and harden it in the freezer for 20 minutes.
7. Sand the hardened white chocolate in the baked cookie.
*Chocolate langdsha
- 40g of butter
- 35g of sugar powder
- 15g of white
- 3g of vanilla bean paste
- 35g of flour
- Cocoa powder 5g
- Dark Cover 70 g
1. Beat butter in a bowl.
2. Add sugar powder and mix.
3. Mix the vanilla bean paste and mix the whites.
4. Sift the soft flour and cocoa powder and mix them.
5. Push the dough into a langde sha mold, remove the mold, and bake it in the oven at 150 degrees for 8 minutes.
6. Melt the dark cover and pour it into the langde chateau, push it out, and harden it in the freezer for 20 minutes.
7. Sand the hardened dark chocolate in the baked cookie.
*Strawberry Rangdsha
- 40g of butter
- 35g of sugar powder
- 15g of white
- 3g of vanilla bean paste
- 40g of flour
- 2 to 3 drops of pink pigment
- Strawberry Cover 70g
1. Beat butter in a bowl.
2. Add sugar powder and mix.
3. Mix the vanilla bean paste and mix the whites.
4. Sift the soft flour and mix it, then mix the pigments.
5. Push the dough into a langde sha mold, remove the mold, and bake it in the oven at 150 degrees for 8 minutes.
6. Melt the strawberry cover and pour it into the langde chateau, push it out, and harden it in the freezer for 20 minutes.
7. Sand the hardened strawberry chocolate in the baked cookie.
[Ingredients & products used]
Oven: Unox XFT135
Butter: Anchor butter
Soft flour: White snow
Pink pigment: Chef Master (Deep Pink)
Sugar Powder: Kkomi
Vanilla Bean Paste: Provatahiti
white cover, dark cover: calibout
Strawberry Cover: Balona Inspiration Strawberry
About BGM
- - Randy Sharp - AFK