This is a cookie with a relatively low amount of butter and a hard and crunchy taste. This cookie is not easy to break, it is also easy to carry, and has a strong chocolate and coffee flavor, delicious and refreshing,
ingredient
Low gluten flour 120 g Butter 40 g Eggs 30 g Caster sugar 40 g Salt 0.6 mg, dark chocolate 35 g Pure instant coffee powder 5 mg Hot water 5 g
Heat in the oven for 180 minutes or so
Production process
1 After the butter softens, add salt and caster sugar and beat with an egg beater until the volume expands and the color becomes lighter. Add the beaten eggs three times in 2 minutes and whisk well with a whisk. Whisk each time until the egg mixture is completely fused with the butter mixture before adding the egg mixture. Leave a little egg mixture for later. 3 After adding the egg mixture, the butter mixture should be smooth and light, and there is no case of oil and egg separation. 4 Low gluten flour sifted into the beaten butter mixture. 5 Stir with a rubber spatula to make the flour and butter mixture completely fused to become a moist dough. 6 Divide the dough evenly into two portions and serve in different bowls. 7 Pure instant coffee powder add hot water and stir until the coffee powder dissolves. Add the coffee liquid to a dough. 8 Stir with a rubber spatula to change the pressure edge so that the coffee liquid and dough are completely fused. 9 Cut the dark chocolate into small pieces, heat it in water and stir continuously until the dark chocolate is completely melted into a liquid state. Add the melted dark chocolate to another dough. 10 Stir with a rubber spatula to change the pressure edges so that the chocolate and dough are completely fused. 11 This way you get a coffee dough and a dark chocolate dough.
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