Coffee loaf
By VicentaLakin
A little coffee, a little powder, a little sugar, a little egg clean, simple mix, a little drying, baking. It's kind of "unlike": it's not peaches, it's not protein cakes, it's not protein cakes, it's supposed to be so much sugar, it's supposed to be powdered, it's not Macalon. It is said that the edge of the Macalon dress, which was first baked with almond proteins, was the effect of the dress when “a careless” cake skin was dried and the temperature on the oven was low. But it's not easy to get out of such a beautiful mistake。
Recipe Recommendations
- low-gluten flour 28 grams
- soft white sugar 48 grams
- protein 30 grams
- coffee powder 8 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Coffee loaf
1
Coffee powder mixed with low powder. Call it protein, sugar。
2
Spread the protein to a thick bubble, put it in one-two white sugars, continue to do so, the sugar is essentially melted, and the remaining white sugars are added to it, and continue to do so until the fine cream is present. ♪ I feel so little protein, so much sugar, I can't hit a hard bubble ♪
3
Scan low powder and coffee powder, evenly mixed. The line after the pasta is dropped will be lost in a minute。
4
Cut it in a bag, squeeze it into a circle. The pasta will come out like a pie. And then dry to the surface。
5
The oven is hot for 5 minutes, 130 degrees. Then the mid-level is like a grill and the lower level is added a grill. It's on fire for three minutes at 130 degrees. (Trust, no skirts, cracking. No drying.) Move the lower dish to the upper level, turn 110 degrees, and bake for 10 minutes。Coffee loaf Make Tips
1. If it's macarons, determining exactly how the shells should feel to prevent cracking is probably just a matter of experience. A soft shell that isn't sticky to the touch doesn't seem to be enough.