Caramel Coffee Cookies(jiao tang ka fei qu qi )

Caramel Coffee Cookies

Introduction:

Production steps:

Step 1: soften the butter, add sugar and salt, beat with egg beater until fluffy and light.

Step 2: add the whole egg liquid in three times, and beat it evenly with the beater, so that the butter and egg are completely mixed. Each time you need to beat until the butter and eggs are completely blended, add another time.

Step 3: dissolve the coffee powder in hot water and stir well, then add it to the butter.

Step 4: add vanilla extract and beat with egg beater.

Step 5: pour in almond powder and sifted low gluten flour, mix well with a rubber scraper.

Step 6: mix until dry powder is completely mixed with butter to form a moist batter.

Step 7: put the batter into the flower mounting bag and squeeze it into a cookie shape with a medium star shaped flower mouth on the baking tray.

Step 8: knead the almond slices into small pieces by hand, add cream caramel sauce, and mix evenly to form Caramel almond filling. In the middle of the circle, put some Caramel almond stuffing (chopsticks or other tools can be used).

Step 9: put into a preheated 180 degree oven, bake in the middle layer for about 12-15 minutes until the surface of the cookie turns brown.

Materials required:

Low gluten flour: 80g

Almond powder: 35g

Whole egg: 30g

Powdered sugar: 45g

Butter: 55g

Instant pure coffee powder: 2G

Hot water: 5ml

Vanilla extract: 1 / 4 tsp

Salt: 1 / 8 teaspoon

Almond slice: moderate amount

Caramel sauce: right amount

Note: Cream Caramel Sauce: after adding fine granulated sugar into the pot, pour in cold water (granulated sugar cold water ratio 5:1) and heat for a period of time, the color of sugar begins to change and yellow appears. Gently shake the small pot to make the color of sugar uniform. Keep the heat low until the sugar gets darker. When it turns scorched red (deep amber), turn off the fire immediately, and pour boiling light cream (after pouring, the syrup will boil violently. At this time, be careful that the amount of light cream is the same as that of fine granulated sugar). Stir the sugar sauce well with a wooden spoon, and sit the pot in a cold water basin. Continue to stir, so that the syrup can cool down quickly. When the syrup becomes "calm" and even, you can set it aside and wait for it to cool completely.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiao Tang Ka Fei Qu Qi