Espresso crisps(nong ka fei yi da li cui bing )

Espresso crisps

Introduction:

"This was originally the prescription of Jun Zhi's teacher. The finished product is beautiful and neat. But what I did didn't work. No matter how I baked it, everything broke. I don't know if it's too much butter or not cool enough. Or is the knife not sharp enough? However, no matter how ugly it looks, its taste and taste are very good. The almonds are crispy and the biscuits are crispy. It's delicious. "

Production steps:

Step 1: soften the butter and add sugar.

Step 2: beat with egg beater until the volume is enlarged and the color is slightly white.

Step 3: add an egg yolk and beat well.

Step 4: add the whole egg liquid in three times and continue to beat evenly.

Step 5: the whipped butter paste is thick and smooth without oil-water separation.

Step 6: pour the coffee into the butter and beat well with the egg beater.

Step 7: sift the low gluten flour and baking powder and pour them into the butter paste,

Step 8: pour the almonds into the butter paste.

Step 9: knead the flour and butter into a dough by hand and shape into a long strip.

Step 10: put the dough into the preheated oven, heat 150 ° C, heat 120 ° C, bake for 30min, take out and let cool slightly.

Step 11: cut the cooled dough into 1cm thin slices and arrange on the baking plate. Put it into the oven preheated at 130 ° C and continue to bake for 30min until the moisture in the biscuit is dried.

Materials required:

Low gluten powder: 280g

Almond: 100g

Egg yolk: 1

Butter: 100g

Whole egg liquid: 50g

Fine granulated sugar: 120g

Hot water: 1 teaspoon (5ml)

Baking powder: 1.5 TSP (7ml)

Instant coffee powder: 5g

Note: 1. My work should be regarded as a failure, because compared with Mr. Jun's work, its appearance is too bad. I don't know if it's too much butter? Is the knife sharp enough? Still not cool through? 2. Baking almonds at low temperature in advance should make them crispy. 3. Please adjust the oven temperature according to your own oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nong Ka Fei Yi Da Li Cui Bing