Recipe: Coffee Cookie / Matcha Cookie / Milky Cookie (Special Practice Without Powdered Sugar)

Home Cooking Recipe: Coffee Cookie / Matcha Cookie / Milky Cookie (Special Practice Without Powdered Sugar)

Notes:

If you like to eat cookies, if you like to drink Espresso, then you must like this coffee cookie! Tips below the tutorial are about success rate, about serving size, about the disappearance of the pattern, about the choice of coffee powder, about the amount of butter, about other taste changes, about the amount of almond powder, and the special features of the recipe without the powdered sugar. The detailed supplements, etc., must be read. Oh, what's the problem? Even if you leave a message, I will reply one by one!

Ingredients:

Steps:

  1. Home Cooking Recipe: Weigh the butter first by weight and then thaw it. See step 2 for the specific thawing method. Then we call other materials: low powder and coffee powder are sifted together, almond powder is not sieved, but if the almond powder has large particles, it must be opened first. Salt can also be placed on the same plate.

    Weigh the butter first by weight and then thaw it. See step 2 for the specific thawing method. Then we call other materials: low powder and coffee powder are sifted together, almond powder is not sieved, but if the almond powder has large particles, it must be opened first. Salt can also be placed on the same plate.

  2. Home Cooking Recipe: Cut the butter into small pieces and put it into the oven to start the 'fermentation' function. At this time, the temperature of the oven can be kept at about 35 °C, about 5 minutes, depending on how hard your butter itself is! When you see that the bottom of the plate has a slight liquid shape, the butter can be pressed to the surface of Microsoft to the extent!

    Cut the butter into small pieces and put it into the oven to start the 'fermentation' function. At this time, the temperature of the oven can be kept at about 35 °C, about 5 minutes, depending on how hard your butter itself is! When you see that the bottom of the plate has a slight liquid shape, the butter can be pressed to the surface of Microsoft to the extent!

  3. Home Cooking Recipe: There is very little milk in the formula. It is recommended to use a small milk pot to weigh milk and fine sugar. Heat it with a small heat. Stir gently with a spatula to dissolve the sugar. But remember that the milk does not need to be boiled. Anyway, the sugar melts well. Waiting for use.

    There is very little milk in the formula. It is recommended to use a small milk pot to weigh milk and fine sugar. Heat it with a small heat. Stir gently with a spatula to dissolve the sugar. But remember that the milk does not need to be boiled. Anyway, the sugar melts well. Waiting for use.

  4. Home Cooking Recipe: Thawed butter is beaten with a electric egg beater at a low speed to a white, fluffy, feathery shape! To this extent, if the butter is properly thawed, it will be almost two minutes! Remember to use a spatula to scrape two or three times, and scrape the butter on the plate to clean it!

    Thawed butter is beaten with a electric egg beater at a low speed to a white, fluffy, feathery shape! To this extent, if the butter is properly thawed, it will be almost two minutes! Remember to use a spatula to scrape two or three times, and scrape the butter on the plate to clean it!

  5. Home Cooking Recipe: After the milk syrup is not hot and warm, it can be put cool in the summer. It is poured into the butter that has been sent for 10 times and then whipped at a low speed. The syrup must be added slowly and slowly, and then evenly added.

    After the milk syrup is not hot and warm, it can be put cool in the summer. It is poured into the butter that has been sent for 10 times and then whipped at a low speed. The syrup must be added slowly and slowly, and then evenly added.

  6. Home Cooking Recipe: The butter splashed on the side of the plate must be scraped clean with a spatula, at least 2 times!

    The butter splashed on the side of the plate must be scraped clean with a spatula, at least 2 times!

  7. Home Cooking Recipe: The last time I finished the sugar water, I used the egg beater for another half minute. The butter was shiny, fluffy, very light and soft. When the scraper was scraped, there was no resistance. It means that the butter is ready!

    The last time I finished the sugar water, I used the egg beater for another half minute. The butter was shiny, fluffy, very light and soft. When the scraper was scraped, there was no resistance. It means that the butter is ready!

  8. Home Cooking Recipe: Pour the weighed powder into the butter paste twice.

    Pour the weighed powder into the butter paste twice.

  9. Home Cooking Recipe: First use the scraper to draw a few traces on the top and bottom, while turning the left hand on the right hand and turning the plate counterclockwise, let the powder mix evenly with the butter.

    First use the scraper to draw a few traces on the top and bottom, while turning the left hand on the right hand and turning the plate counterclockwise, let the powder mix evenly with the butter.

  10. Home Cooking Recipe: Like a hurricane tumbling technique, use a spatula to scrape butter and powder from the bottom of the plate at three o'clock, scrape it at 7 o'clock and turn it up again. Use a little force to press the powder into the butter while counterclockwise. Turn the plate. And so on, always turn over until you can't see the powder.

    Like a hurricane tumbling technique, use a spatula to scrape butter and powder from the bottom of the plate at three o'clock, scrape it at 7 o'clock and turn it up again. Use a little force to press the powder into the butter while counterclockwise. Turn the plate. And so on, always turn over until you can't see the powder.

  11. Home Cooking Recipe: The buttered batter should be like this. There are no white powdery granules. You can use a spatula to smear it.

    The buttered batter should be like this. There are no white powdery granules. You can use a spatula to smear it.

  12. Home Cooking Recipe: Put the flower mouth in the flower bag, cut the opening, put it in a tall cup with no handle, put the butter batter into the cup bag, seal the mouth, and prepare the flower! This formula uses ordinary disposable flower bags and will not break the bag. If you find it difficult to squeeze, it is not enough to blow the butter or unfreeze!

    Put the flower mouth in the flower bag, cut the opening, put it in a tall cup with no handle, put the butter batter into the cup bag, seal the mouth, and prepare the flower! This formula uses ordinary disposable flower bags and will not break the bag. If you find it difficult to squeeze, it is not enough to blow the butter or unfreeze!

  13. Home Cooking Recipe: I used the coffee flower with a three-color 7092 flower mouth, tried several kinds of flower mouths, and tried the large medium size trumpet. Finally, I still think that this mouth is the best looking, the size is also the most suitable!

    I used the coffee flower with a three-color 7092 flower mouth, tried several kinds of flower mouths, and tried the large medium size trumpet. Finally, I still think that this mouth is the best looking, the size is also the most suitable!

  14. Home Cooking Recipe: Start to squeeze the small flowers: first squeeze about 1cm, squeeze the baking tray, do not squeeze while pressing, do not hang and squeeze out very long.

    Start to squeeze the small flowers: first squeeze about 1cm, squeeze the baking tray, do not squeeze while pressing, do not hang and squeeze out very long.

  15. Home Cooking Recipe: After extruding 1cm, it starts to turn clockwise slowly. It doesn't need to be wrapped around too much. It is just around the 1cm that has just been squeezed out. It is squeezed around the circle, and the small flowers will automatically spread out slowly. Remember not to squeeze and squeeze, but you can't hang. You can close it in three rounds.

    After extruding 1cm, it starts to turn clockwise slowly. It doesn't need to be wrapped around too much. It is just around the 1cm that has just been squeezed out. It is squeezed around the circle, and the small flowers will automatically spread out slowly. Remember not to squeeze and squeeze, but you can't hang. You can close it in three rounds.

  16. Home Cooking Recipe: The last squeezed flower is about the size of a dollar coin, and the height is about 1.5-2cm.

    The last squeezed flower is about the size of a dollar coin, and the height is about 1.5-2cm.

  17. Home Cooking Recipe: The amount of batter just squeezes a plate of 28*28, about 32-35, but you have to line up like me to squeeze 5 rows and 7 rows! If you use other flower mouths, you can estimate your weight.

    The amount of batter just squeezes a plate of 28*28, about 32-35, but you have to line up like me to squeeze 5 rows and 7 rows! If you use other flower mouths, you can estimate your weight.

  18. Home Cooking Recipe: The following step is the secret to ensure that the pattern of the small flower does not disappear, that is, put the squeezed cookie in the refrigerator freezer for about 5 minutes. After this step, even if the butter in front is not well played, the pattern will not be a mess! This step is especially suitable for summer! Then preheat the oven at 150 °C.

    The following step is the secret to ensure that the pattern of the small flower does not disappear, that is, put the squeezed cookie in the refrigerator freezer for about 5 minutes. After this step, even if the butter in front is not well played, the pattern will not be a mess! This step is especially suitable for summer! Then preheat the oven at 150 °C.

  19. Home Cooking Recipe: The refrigerated cookies are placed in the oven and baked at 150 ° C for 20-25 minutes. The oven temperature in my house is high. Specifically, it depends on the coloring of the cookies. The coffee cookies are not colored clearly. In the last few minutes, you should pay attention to the observation. The color of the edges is slightly deeper, the fragrance is tangy, and the head begins to retract, which means almost. I don't recommend fast baking at high temperatures, so the cookies will be very hard, although crisp but not crispy!

    The refrigerated cookies are placed in the oven and baked at 150 ° C for 20-25 minutes. The oven temperature in my house is high. Specifically, it depends on the coloring of the cookies. The coffee cookies are not colored clearly. In the last few minutes, you should pay attention to the observation. The color of the edges is slightly deeper, the fragrance is tangy, and the head begins to retract, which means almost. I don't recommend fast baking at high temperatures, so the cookies will be very hard, although crisp but not crispy!

  20. Home Cooking Recipe: The coffee flower is baked, and the pattern is beautiful.

    The coffee flower is baked, and the pattern is beautiful.

Tips:

1, on the success rate: the tutorial is very long, but also very careful, carefully look at it several times and then do it, even if it is roasting rookie, the success rate is guaranteed 100%! ???? 2, about the amount: this weight I adjusted after doing dozens of box cookies, just can squeeze 32-35 small flowers, full of a plate of three can 28*28 baking tray, but the method of arrangement should follow the tutorial The row can be put down. 3, on the pattern is easy to disappear: how to torture this formula, the pattern will not disappear, of course, the secret is to put the refrigerator before baking. 4, about coffee powder: I use Spanish coffee beans to put on a special coffee bean grinder to grind into powder, if you do not have this tool, you can buy ready-made espresso powder or instant coffee, but instant coffee itself with sugar You have to reduce the sugar accordingly, and use instant coffee without coffee beans to grind it! 5, about the butter and the amount of butter I use the president or corman two brands, these two brands are delicious! Hey or some pros may feel that this butter is more than a lot, but it doesn't feel too greasy to eat. I have booked a few boxes of books after I tried it, so please don’t just reduce it. ! 6, about other flavors: This recipe can be used in many other flavors: the original flavor: the amount of coffee powder is replaced by low-paste matcha flavor: the amount of coffee powder is replaced by matcha powder cocoa flavor: the amount of coffee powder is replaced by chocolate Powder (recommended to use Fu Na's, a lot of mellow, but the use of Fu Na only needs 8 grams on the line) 7, on the almond powder: Fangzi used almond powder, this is a must, do not arbitrarily cut, although know almond powder after all It is not a cheap material. The amount of almond powder is the most economical. In the case of crispy taste, the cost is the lowest. 、8. The special feature of Fangzi is that it does not use powdered sugar: many cookies are made with powdered sugar. The reason why I don't use powdered sugar is because many of the sugar powders sold on the market are not pure. Second, the sugar powder cookies will be very hard and not crisp enough!


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