Coffee Floret Cookies
1.
After the butter is softened, press it into a cream with a spatula, add 105 grams of powdered sugar, and still press until it is completely mixed
2.
Beat the butter until the volume is puffy and the color is whitish; add 26 grams of powdered sugar to the whole egg liquid and mix well
3.
Divide the whole egg liquid into the whipped butter 4 to 5 times, and mix it evenly with a spatula each time. After all the egg liquid is added, there will be no separation of oil and water. The texture of the butter is very smooth, light and puffy
4.
Sift in the mixture of high flour and cornstarch twice
5.
Press and mix all the powder until there is no dry powder, take half of it and put it into a piping bag (use a medium or large chrysanthemum mouth), melt the cocoa powder and pure coffee powder with a small spoon of hot water and mix thoroughly until there is no particles, add the remaining 1 /2 cookie batter
6.
Squeeze it on the baking tray (I use a non-stick baking tray, if you use other baking trays to spread the baking cloth), heat up and down at 180 degrees, middle layer, bake for about 20 minutes until the edges of the cookies turn golden brown. Turn off the heat, and leave. Simmer for 15 minutes at the remaining temperature in the oven. After baking, move the cookies to a wire rack to cool and seal
