[my Baking Time] Vanilla Extract, A Good Partner for Cookies---coffee Vanilla, Matcha Vanilla Cookies

Name: [my Baking Time] Vanilla Extract, A Good Partner for Cookies---coffee Vanilla, Matcha Vanilla Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g butter; 240g Low powder; 150g Powdered sugar; 65g Egg white liquid; 105g Almond powder; 5g coffee powder; 7 to 8g Matcha powder; 1 tsp Vanilla extract; 2 teaspoons boiling water

by Chopsticks

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Two kinds of squeezed biscuits, um...actually, they are one kind, except that matcha powder is added on the basis of coffee vanilla. I have made this biscuits N times. The wife is delicious/(ㄒoㄒ) /~~The coffee powder I used this time was made by myself. I used Costa Rican coffee beans. I was worried that the coffee powder directly dissolved in water was not fine enough. It seems that I have been worrying too much -_-||| The coffee powder I bought is much more delicate! ! ! ! ! ! Matcha powder is almost the same on feet. I like to use Uji. As long as it is not made into green tea powder, it is basically the same.
Let’s talk about vanilla extract. It’s really a good partner for cookies. Adding two or three drops of the biscuits will immediately make a big difference. It is recommended not to omit it when baking cookies~~~~~~"

Ingredients

[my Baking Time] Vanilla Extract, A Good Partner for Cookies---coffee Vanilla, Matcha Vanilla Cookies

1. First of all, the coffee powder can be made into a paste with hot water. If it is too thin, it will not be squeezed when squeezing, and the pattern will easily disappear after roasting.

[my Baking Time] Vanilla Extract, A Good Partner for Cookies---coffee Vanilla, Matcha Vanilla Cookies recipe

2. The butter softens at room temperature.

3. Add powdered sugar and beat quickly with a whisk.

4. Beat until the volume is enlarged and the color becomes lighter.

5. Add the egg white liquid in four times.

6. After each addition, the egg white liquid must be fully whipped with the butter paste before adding the next time.

7. I made a lot of this amount. If the ingredients are halved, the egg white liquid can be added in 2-3 times, and finally the egg liquid is added. At this time, the butter paste is fluffy and smooth.

8. Add coffee liquid without stirring.

9. Add vanilla extract and beat evenly with a whisk.

10. After all the egg white liquid is added, the coffee liquid and vanilla extract added should be evenly beaten with a whisk. Don't beat them for a long time, and don't beat the butter too much.

11. Mix almond flour and low flour evenly.

12. Sift it into the butter basin. The almond flour particles are relatively large. Use a powder sieve with a larger hole. Use the back of a spoon to twist the mixed powder into the butter basin.

13. Stir the batter in different directions with a rubber spatula until the flour and butter are evenly mixed.

14. The mixed batter is light in texture and fluffy, with suitable dry humidity, suitable for squeezing flowers and the pattern will not disappear after baking.

15. The middle and upper layer of the oven, 190 degrees, about 12 minutes, you can take it out after watching the surface of the cookie start to color; the matcha tea did not follow the steps, and the man came back while it was being done. Replace coffee powder with matcha powder.

16. The matcha is more delicate, you need to watch it when you bake it. When the bottom of the cookie starts to color, wait a while to take out the biscuits immediately, otherwise the matcha will be easy to bake and the color will not be beautiful.