Tomato coffee cookies
By VicentaLakin
Ever since I made an egg-free biscuit, I've had an incorrigible fragrance, a delicious fragrance of eggs, and I've made it to him. This time, I put a little tomato on it, and I feel better than I did last time, because my family doesn't like too sweet, so it's less sugar, but this time it feels so good. You can try it, it's almost over, you can be snacks, you can be dessert, you can be tea in the afternoon。
Recipe Recommendations
- low-gluten flour 65 grams
- cotton sugar 40 grams
- eggs of 3
- coffee powder 10 grams
- milk 25 grams
- corn oil 30 grams
- persimmon appropriate amount
- Castel sauce appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Tomato coffee cookies
1
Prepare food。
2
After the tomato bubble, wipe away the moisture and cut into little ding。
3
Prepare a clean basin with oil and milk。
4
Oil and milk mix evenly。
5
Another oil-free and water-free basin with three eggs and full distribution with three sugars。
6
The trajectories of egg fluid to the pot cannot disappear immediately, so it's ready。
7
Sift in low powder, up and down, evenly mixed。
8
A small amount of low powdered egg fluid is produced from the sifting basin, mixed in oil and milk。
9
And then we'll put step 8, and we'll mix it in the tub
10
Pour coffee powder。
11
Coffee powder pours into a flower bag (my tape is run out) and cuts a small one-two-millimeter mouth next to it。
12
Squeeze on the grill。
13
100 degrees, 10 minutes。
14
The bag contains homemade carthada sauce
15
Cut a little one-two-millimeter mouth next to it and squeeze it on a baked cookie。
16
Finally, put on the tomato pastry, that's all。
17
The finished chart。