Sugar Mocha biscuit(sha tang mo ka bing gan )

Sugar Mocha biscuit

Introduction:

"It's actually a lazy version of a caramel Mocha - too lazy to caramel. Just stick some sugar on the surface

Production steps:

Step 1: prepare materials

Step 2: add water to the coffee powder and stir it into a paste

Step 3: soften the butter, add sugar, and stir well with an egg beater

Step 4: add the coffee paste and stir well

Step 5: mix low gluten flour, corn starch, baking soda and cocoa powder, and sift in

Step 6: mix well to make a dough

Step 7: knead into 8g balls and put them in the baking pan

Step 8: press flat

Step 9: apply some water and sugar

Step 10: put in the oven, middle layer, heat up and down, bake for 25 minutes, turn off, simmer for 10 minutes

Step 11: release

Materials required:

Instant coffee powder: 1 teaspoon

Water: 1 / 6 teaspoon

Butter: 33 G

Fine granulated sugar: 30g

Low gluten powder: 34g

Corn starch: 16 g

Baking soda: 1 / 6 teaspoon

Cocoa powder: 1 / 3 teaspoon

Note: the coffee powder in the second step does not need to dissolve completely. Mix the batter in an irregular direction. So that the dough doesn't stir up

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Sha Tang Mo Ka Bing Gan