Coffee biscuits

Overview

I dug out the last two packets of instant coffee, which were gifts given to me by my children with their hard-earned money from participating in activities. I usually don’t give these kinds of things to my children, but they always want to try them. So, I used these two packets of instant coffee to make delicious biscuits. Only egg whites were used in the recipe, so the biscuits were more crunchy. The coffee smell was very fragrant, and the aroma filled the entire corner of the room during the baking process.

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• autumn recipes
• students
• butter
• cake flour
• egg white
• instant coffee
• powdered sugar

Ingredients

Steps

1. 1 Let the butter sit at room temperature until it softens enough that you can pierce it with your fingers.

   

2. 2 Add powdered sugar, not granulated sugar.

   

3. 3 Beat with an electric mixer until light and fluffy.

   

4. 4 Add the egg whites to the butter in three batches, beating thoroughly each time before adding the next time, otherwise the water and oil will easily separate. The speed of the egg beater should not be too high, as it is easy to overbeat.

   

5. 5 Beaten butter is lighter and whitish in color. I used large eggs, each weighing about 70 grams.

   

6. 6 Mix the low-gluten flour and instant coffee and sift in the butter. There are large sugar particles in the instant coffee. Discard what comes out.

   

7. 7 Use a spatula to stir evenly.

   

8. 8 Put it into a piping bag, and install a multi-tooth piping nozzle in the piping bag in advance.

   

9. 9 Squeeze it into the baking pan. At this time, the room temperature is about 25 degrees. If the temperature changes, increase or decrease the weight of the powder appropriately.

   

10. 10 Put it into the oven, mine squeezed nearly 4 large plates, and the oven is 60 liters. If the oven is small and the baking pan is small, the amount of various ingredients will be reduced proportionally.

    

11. 11 Bake in the wind oven at 150 degrees for 20 minutes, and in the open oven at 180 degrees for about 20 minutes. Please increase or decrease the time depending on the size and thickness of the biscuits and the firepower

    

12. 12 Take it out and let it cool until it becomes crispy, then seal it and store it.

    

13. 13 Finished product

    

14. 14 Finished product

    

15. 15 Finished product