Coffee crescent biscuit

Coffee crescent biscuit

Introduction:

"At that moment, I was a little surprised. I can't help turning back and looking at the recipe. There is no mistake. There should be no problem with weighing. However, why is it not as round and solid as Mr. Meng's original version, but so flat and flat? Everything seems to work. God knows how it came to be like this? This feeling is like its taste, the entrance is very sweet, but at the same time there is a bitter taste slowly diffuse. Coffee biscuits are sweet and bitter

Production steps:

Step 1: Materials

Step 2: mix instant coffee powder with water to make a paste

Step 3: soften the butter and add sugar

Step 4: mix well with a rubber scraper

Step 5: beat well with egg beater

Step 6: add the coffee paste

Step 7: beat evenly

Step 8: sift in the low gluten powder

Step 9: add almond powder

Step 10: put the sugar powder into the container and shake it gently

Step 11: mix well, wrap with plastic wrap, refrigerate for 30 minutes

Step 12: divide into 10 g / piece and rub into 8 cm strips

Step 13: bend into a crescent shape and place on a baking tray

Step 14: put in the oven, middle layer, heat 170 ℃, heat 150 ℃, bake for about 15 minutes, then simmer for 10 minutes

Step 15: out of the oven to cool

Step 16: coat with sugar powder

Materials required:

Instant coffee powder: 5 teaspoons

Water: 1 teaspoon

Butter: 90g

Powdered sugar: 50g

Low gluten: 100g

Almond powder: 50g

Note: if the coffee powder particles are completely dissolved, it doesn't matter. When mixing flour paste, use a rubber scraper to mix in an irregular direction. Do not stir in circles to avoid gluten.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: bitter