Mocha nut cookies(mo ka guo ren tian bing )

Mocha nut cookies

Introduction:

"The taste is very pure, especially the combination of chopped walnuts and sugar. The whole family likes it very much. As long as you eat one piece, you can't resist the temptation anymore ~ (≥ ▽≤) / ~ Lala"

Production steps:

Step 1: all the ingredients for the cookie

Step 2: soften the butter, mix with sugar and brown sugar in a large bowl

Step 3: beat with an egg beater until the butter is lighter and puffy

Step 4: in the whipped butter, add the egg mixture in three times, and beat well. The egg liquid must be added in several times, and each time must be stirred until the egg and butter are completely mixed, and then add the next time. The batter should be smooth and puffy

Step 5: dissolve a small bag of instant coffee powder in 1 teaspoon of boiling water, then pour it into the third part of the butter mixture, and stir well with the egg beater.

Step 6: sift the flour, baking powder and soda powder

Step 7: pour into the butter mixture stirred in step 4

Step 8: mix well with a rubber scraper until the flour is completely wet.

Step 9: pour in the chopped milk chocolate and walnuts, stir with a rubber scraper to make a biscuit batter

Step 10: scoop up the batter with a spoon and place it on the baking tray. Leave a large gap between each piece of batter

Step 11: after the batter is arranged, flatten it slightly with a spoon and put it into the preheated oven. Bake at 180 ° for 10-15 minutes.

Step 12: baked nut cookies

Step 13: the sweet cake with nuts is fragrant and crisp

Step 14: after drying for a while, you can put the cookies in the bamboo basket and continue to cool down. The endless cookies can be stored in plastic bags to avoid moisture regain!

Materials required:

Common flour: 100g

Butter: 65g

Egg: 25g

Milk chocolate: 25g

Broken walnuts: 35g

Boiled water: 1 teaspoon

Baking powder: 1 / 4 teaspoon

Baking soda: 1 / 8 teaspoon

Fine granulated sugar: 30g

Brown sugar: 50g

Precautions: 1. When putting the batter into the baking pan, there is no need to shape. The biscuit will fully extend into a pancake when baking, so there should be enough distance between each biscuit. It is not recommended to pinch the batter directly by hand, because the batter is very wet. The temperature of the hand will make the butter melt and make the batter stick to the hand. 2. Instant coffee to use coffee powder, do not use the kind of sugar and partner 1 + 2 coffee (⊙ o ⊙) Oh! 3. After baking, the color of biscuits will be darker, but we must pay attention to the heat, do not scorch. The freshly baked biscuits are a little soft and crisp when fully cooled. 4. The unfinished cookies are sealed in plastic bags.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mo Ka Guo Ren Tian Bing