Coffee Biscuits
1.
Let the butter stand at room temperature, soften it enough, and poke it through with a finger.
2.
Add powdered sugar, not granulated sugar.
3.
Use an electric whisk to beat until fluffy and light.
4.
Add the egg whites to the butter three times, and then add them to the next after fully whipping each time, otherwise the water and oil will separate easily. The speed of the whisk should not be too high, it is easy to beat the head.
5.
The whipped butter is lighter and the color is whitish. I use large eggs, each weighing about 70 grams.
6.
Mix low-gluten flour and instant coffee through a sieve, sift in butter, there are large sugar particles in the instant coffee, discard the sieve out.
7.
Stir evenly with a spatula.
8.
Put it into a piping bag, and install a multi-tooth piping mouth in the piping bag in advance.
9.
Squeeze it into the baking tray. At this time, the room temperature is about 25 degrees. When the temperature changes, increase or decrease the weight of the flour.
10.
Put into the oven, mine squeezed nearly 4 large plates, the oven is 60 liters, if the small oven and the small baking pan will reduce the amount of various ingredients in proportion.
11.
Bake at 150°C for 20 minutes on wind oven, and open oven at 180°C for about 20 minutes, depending on the size and thickness of the biscuits and the firepower, pay attention to increase or decrease the time
12.
Take it out and let it cool to make it crispy, and then seal it for storage.
