Chinese Food
Jenny cookie coffee flower
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Xiaobao brought me a can of Jenny cookie from Hong Kong. I had hoped that I could develop its formula. But the blind didn't have time. This time I saw the recipe of rabbit blog. We both tried it at the same time. Because of the corn starch, it is indeed more crisp than ordinary cookies. But I feel less sugar. It's not sweet enough. The bitter taste of coffee is heavy. And it lacks the fragrance of Jenny cookies. But this recipe is already very good. We all use the president's butter. It's much more fragrant than Anja's. But I don't know what kind of oil is used. It's not the butter of the god horse. It's very good that family materials can be made like this ~ ~ thank you for the research and development of rabbit students~
Cooking ingredients
Cooking Steps
Step1:The original recipe is 125g of butter. My piece is 200g. I'll convert it into 200g of butter. So the egg is a whole one. My egg shell weight is 54G. It's OK to go up and down in 50g. It can't be smaller.
Step2:Soften and stir the butter at room temperature. Add 104 grams of sugar powder and beat. I use the hand pump. It's recommended to use the electric one, because the butter is too large. The hand is sour..
Step3:The whipped butter is white and bulky.
Step4:Add 26 grams of powdered sugar to the egg. Beat until the powdered sugar melts.
Step5:Add the beaten egg liquid into the butter in several times. Turn over with a scraper and mix well.
Step6:Sift the high gluten flour, corn starch and cocoa powder in advance. Add them to the mixed butter and egg mixture.
Step7:Mix well without dry powder. Add coffee liquid (coffee powder + hot water melted). Vanilla extract. In fact, I think the liquid should be added to the butter before adding powder. It's very difficult to mix at last
Step8:Squeeze onto the heat resistant oilcloth. Preheat the oven at 170 degrees. Bake in the middle for 20 minutes.
Step9:Contrast of shape. Please ignore color ha. The second time, I did it again. Before that, some students did it but didn't have a cherry blossom mouth. The size of the biscuits squeezed out was much smaller, so the time should be reduced correspondingly. The diameter of my cherry blossom mouth is 5cm. It can be seen from the picture. It's very huge. So if you squeeze it with a star mouth and it's small, you can bake it for 1015 minutes. Be sure to stare at it. Especially for the students who have changed it to the original taste. When coloring it, you have to watch it closely. Biscuits are very easy to paste.
Cooking tips:I use the cherry blossom mouth of Sanneng. When I squeeze it, I turn to squeeze it. It will be round. This quantity. There are 4 * 6 plates in the oven of Changdi 25B. There are three plates in total. If you think the quantity is too large, you can make half. Half butter. Half egg. It's also very convenient. There are skills in making delicious dishes.
