coffee stick

Overview

It seems that this is the first time that I have made it exactly according to Teacher Meng's dosage and size, but I have slightly changed the recipe - the almond wedges have been replaced with chopped peanuts, because there are no almonds. Peanuts with coffee should still be okay, right? Not talking about the taste, for the first time I am very satisfied with the size of the recipe. Before, I always thought the size of the recipe was too big. This suits your preferences very well.

Tags

• baking
• afternoon tea
• baking powder
• butter
• cake flour
• instant coffee powder
• crushed peanuts
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour milk into coffee powder

   

3. 3 Mix well and set aside

   

4. 4 Soften butter, add caster sugar, and beat evenly with a whisk

   

5. 5 Sift in low-gluten flour and baking powder

   

6. 6 Add ground peanuts and coffee liquid

   

7. 7 Use your hands to form a uniform dough

   

8. 8 Place it on plastic wrap and roll it into a rectangular shape

   

9. 9 Roll out into a 22X14 cm rectangle, wrap in plastic wrap and refrigerate until hard

   

10. 10 Cut into 7X1.5cm strips

    

11. 11 Place on baking sheet

    

12. 12 Place in the oven, middle layer, raise the heat to 180 degrees, lower the heat to 150 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for 10 minutes

    

13. 13 Out of the oven