Coffee Biscuits

Name: Coffee Biscuits
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 110g butter; 270g Low-gluten flour; 1 piece egg; 100g Caster sugar; 10g Original instant coffee; 2g Aluminum-free baking powder; 1 teaspoon salt

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

I once said that I like to drink strong coffee, and then some relatives and friends sent coffee to my home one after another.
Everyone will say: I brought it from abroad, it's too bitter to drink. In fact, after that period of research, I stopped drinking coffee. I just had a drink when Brother Pig stayed up late, but Brother Pig couldn't drink much by himself, so I had to think about other uses for these coffees. Also, the recent dinner is very simple. Brother Pig will go home for dinner at 6 o’clock. After eating, he will go to Teacher Qiuren’s studio to learn about nuclear carving. He will go home at 9 o’clock, and he will be hungry with something. Like, looking for food everywhere, you have to make a cup of coffee when you stay up late, just make some coffee biscuits, which are both filling and refreshing, haha, why am I so smart? Don’t tell me, these silly biscuits are very, very delicious. Originally, I made a big can of which I wanted Brother Pig to bring to his brother, but I did it two or three times in a row. I didn’t wait for it to be sent out, unconsciously. It was wiped out, the milky scent of the biscuits combined with the slight bitter coffee taste, sweet but not greasy, could not stop at all. And because it is for Brother Pig, I reduced the ratio of sugar to butter and increased the amount of egg liquid. Therefore, it has less calories than ordinary butter biscuits, so I am not afraid of eating my brother Pig. Toot it.

Ingredients

Coffee Biscuits

1. Cut the butter into small pieces to soften at room temperature. If you can’t wait, put it in the microwave for tens of seconds. The butter melts well. Press a pit to make it soft. If it becomes liquid in the microwave, then Just put it back in the freezer and freeze it for a few minutes and take it out. Anyway, it can’t be used in liquid form.

2. Add caster sugar and salt to the butter

3. Use a whisk at low speed to beat the sugar and butter until fluffy

4. Add the beaten egg liquid in portions, each time you add it in until it is smooth and fluffy and the egg liquid cannot be seen before adding the next time. When it can't be baked, the oil and water will separate.

5. After the eggs and butter are beaten, sift into the low-gluten flour. Don't add the flour at one time. If you think the dough is still very wet and sticky, add more. The final dough should be smooth and firm.

6. After sifting in the flour, add the coffee powder

7. Use a rubber spatula to mix a little bit. It’s really hard to get started like this. I’m most afraid of greasy. Of course you can just grab it directly. It’s faster.

8. Finally, the softness and hardness of the dough should be moderate, and the surface should be smooth. Don't knead it too hard. If the biscuits want to be crispy, they can't become gluten.

9. Wrap the dough with plastic wrap and put it in the refrigerator for one hour

10. After taking it out, squeeze it slightly, spread oil paper and plastic wrap on the top and bottom of the dough, and roll out the dough to the same thickness