1. Cut the butter into small pieces and put it in the oven, and ferment for 15-20 minutes to soften it until it can be easily wiped off with a spatula. Prepare other materials.
2. Put the powdered sugar in the softened butter. Mix well with a spatula to prevent powdered sugar from splashing.
3. Use an electric whisk to beat slightly until it is fluffy. Add the whole egg liquid at room temperature in three times, each time you need to beat until it is completely absorbed, and then add another time until the egg liquid is completely added.
4. Sift in the mixture of low powder, cocoa powder and coffee powder.
5. Then use a spatula to cut and mix, and press against the edge of the bowl. After initial mixing, press with PVC gloves to form a uniform dough without dry powder. Knead the dough. Slowly cover with plastic wrap to prevent the dough from drying out.
6. Preheat the oven at 160 degrees. Then divide the dough into 3 grams each, knead it into an oval shape, and place it on a baking sheet lined with greased paper, with some distance apart. Use a scraper to press on the middle of the dough to make a gap, not to break it.
7. Put it in the middle and lower layers of the preheated oven and bake at 160 degrees for 16 minutes. You can pause in the middle, change the positions of the middle and lower layers, and bake more evenly, and then bake to the end! After roasting, take it out and cool it, and then keep it tightly sealed.
Tips:1. According to the fine-tuning of our own oven, my oven can bake two plates at the same time. If not, one plate can be baked one plate at a time.
2. If you can't finish eating, keep it sealed!
