1. 5 grams of instant coffee, 5 grams of heated water, stir evenly and let cool for later use.
2. Sift the low-gluten flour, cornstarch, and almond flour in advance.
3. The butter is softened to the point where you can easily poke a small hole with your hands.
4. Add powdered sugar
5. Stir evenly with a spatula
6. Whisk the whisk until the color turns white.
7. Add egg liquid and beat evenly.
8. Add coffee liquid and blend evenly.
9. Get out of good shape.
10. Add powder.
11. Stir evenly.
12. Put it into a piping bag, and squeeze two rows at a 45-degree angle with the flower arrangement nozzle.
13. Preheat the oven up and down at 160 degrees, and bake the middle layer for 25 minutes.
14. For the filling part, soften the butter and cream cheese in advance. Add in powdered sugar and beat until smooth.
15. Then add coffee liquid and beat evenly.
16. Evenly whipped
17. Put it in the piping bag, or use the arranging nozzle.
18. Squeeze the stuffing side by side.
19. Cover with another cookie.
20. Let's eat.
21. Double coffee taste.
Tips:Note ⚠️1. The butter should be softened in place. 2. Use normal temperature for eggs. 3. The coffee liquid should be allowed to cool before use.
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