Coffee Hydrangea
1.
First brew the coffee powder with milk, stir well and set aside
2.
Then cut the butter into small pieces. Just take the butter out of the refrigerator and cut into pieces.
3.
Put it into the sieved mixture of low-gluten powder, powdered sugar and milk powder
4.
Then knead it with your hands, just like making a pie crust. Melt the flour and butter and knead it into coarse corn flour.
5.
Then pour the egg yolk
6.
Then put in the coffee liquid, then mix it by hand
7.
Just make a dough, don’t knead hard, the tendons will not be good
8.
Then add cashew nut powder and knead well
9.
Then divide into a small ball about 8-9 grams, round it and set aside for later use
10.
Spread a thin layer of oil on the waffle mold
11.
Then take four small balls and place them on the cross position. Close the lid
12.
Then put it on the stove and bake it on both sides with a low fire. When baking, be sure to shake it back and forth so that the cake inside can be evenly hot. If it is directly heated on the stove, it will be easy to batter. Bake for about 2-3 minutes, and you can open it slightly in the middle to see the coloring
13.
After baking, you can eat it without being hot~~
Tips:
Two words
1. If you don't want to taste coffee, you don't need to add coffee.
2. If there is no waffle mold, knead it into a small ball of 5 grams, and then bake it in the oven at 180 degrees for about 10 minutes.
3. Cashew nut powder I use dried cashew nuts to improve the flavor. If not, I don't need to add it, but I need to add 20 grams of low-grade powder.