Two kinds of extruded cookies, um... Actually, it's one. It just adds matcha powder to the coffee vanilla. I made this biscuit N times, and my wife tasted delicious./(o)/~~ The coffee powder used to knead this time was ground by me myself. I used Costa Rican coffee beans. I was worried that the coffee powder directly dissolved in water was not delicate enough, but it seems that I was overthinking-_-||| It is much more delicate than the coffee powder I bought!!!! Matcha powder is almost the same as I wear it on my feet. I like to use Uzhi. As long as I don't use green tea powder, it's basically no difference.
Besides vanilla extract, it is really a good partner for cookies. Add two or three drops of that cookie and the taste will be very different immediately. It is recommended not to omit it when baking cookies ~~~~
Vanilla cookies
Recipe Recommendations
- butter 125 grams
- low powder 240 grams
- powdered sugar 150 grams
- almond powder 105 grams
- coffee powder 5 grams
- matcha powder 7至8 grams
- vanilla extract 1 teaspoon
- boiling water two teaspoons
Steps for Vanilla cookies
1
First of all, the coffee powder can be mixed with hot water to make a paste. If it is too thin, it will not be easy to squeeze when squeezing the flowers, and the pattern will easily disappear after roasting.
2
The butter softens at room temperature.
3
Add powdered sugar and beat quickly with an egg beater.
4
Beat until the volume expands and the color becomes lighter.
5
Add egg white liquid in four times.
6
After each addition, beat the egg white liquid well with the butter paste before adding the next one.
7
I made a large amount. If I cut the ingredients in half, the egg white liquid can be added in 2-3 times. Finally, all the egg liquid is added, and the butter paste is fluffy and smooth.
8
Add the coffee liquor without stirring.
9
Add vanilla essence and beat well with an egg beater.
10
After all the egg white liquid is added, add the coffee liquid and vanilla extract to be beaten evenly with an egg beater. Don't beat it for a long time. Don't beat the butter too much.
11
Mix almond powder and low flour well.
12
Sieve into the butter bowl. The almond powder particles are relatively large. Use a powder sieve with a larger hole, and twist the mixed powder into the butter bowl with the back of a spoon.
13
Use a rubber spatula to stir the batter in different directions until the flour and butter paste are well mixed.
14
The batter after mixing is light and fluffy, has suitable humidity and humidity, suitable for squeezing flowers, and the pattern will not disappear after baking.
15
The upper middle layer of the oven is 190 degrees, about 12 minutes, and you can take it out when the surface of the cookies starts to color; the matcha cookies did not follow the steps, and my man came back while cooking. The steps were the same as the coffee vanilla, just replace the coffee powder with matcha powder.
16
Matcha is quite delicate, so you need to watch it when roasting it. When the bottom of the cookies starts to color, you need to take out the cookies immediately. Otherwise, the matcha will easily be overcooked and the color will not be beautiful.