Dried Persimmon Coffee Biscuits
1.
Prepare ingredients.
2.
After the dried persimmons are soaked, wipe off the moisture and cut into small cubes.
3.
Prepare a clean basin, put oil and milk.
4.
Stir the oil and milk well.
5.
Take another oil-free and water-free basin, put 3 eggs, add the sugar in 3 times and then blow it well.
6.
When the egg liquid is dispensed until the trail of the egg liquid in the basin cannot disappear immediately, it is fine to disperse it.
7.
Sift in low powder, turn up and down, and stir evenly.
8.
Put a small amount of low-powder egg liquid from the sieve into the low-powder basin, add it to the oil and milk and mix well.
9.
Then put the step 8 into a large basin and mix well (you can also put your favorite nuts or fruit in this step)
10.
Pour in coffee powder.
11.
Pour the coffee powder into the piping bag (I ran out of straps), and cut a small 1-2 mm opening next to it.
12.
Squeeze on the baking sheet.
13.
100 degrees, 10 minutes, the test is complete.
14.
Fill the bag with homemade custard sauce (detailed in the log)
15.
Cut a 1-2 mm small mouth next to it and squeeze it on the baked biscuits according to your own ideas.
16.
Finally, put on the diced dried persimmons and it is ready.
17.
Finished picture.
Tips:
Warm reminder of silk scarf: A: Each oven has different models, so you can control the temperature and time by yourself.
B: All kinds of nuts can be put on the biscuits, which are delicious and delicious.