Cooking Steps

1. 

   Step1:1. Cut the butter into small pieces and put them at room temperature to soften. Soften them until they can be easily pressed down.

2. 

   Step2:2. Put in the sugar powder. First mix it by hand until the sugar powder and butter are mixed. This can prevent the sugar powder from splashing out. Then, open the egg beater to whisk the butter at high speed until it becomes white and fluffy.

3. 

   Step3:3. Add the egg liquid in 2 to 3 times. Mix the egg liquid thoroughly every time. It is easy to separate oil and water when adding egg liquid at one time.

4. 

   Step4:4. Mix the coffee powder and low gluten flour and sift them into the butter. Turn with a scraper until there is no dry flour.

5. 

   Step5:5. Add the chopped nuts to the batter. Mix well again with a scraper. Roughly mix well. Do not over mix.

6. 

   Step6:6. Put the batter into the biscuit mold, make the shape, and refrigerate for more than 30 minutes.

7. 

   Step7:7. Take out the frozen dough and cut it into 0.5cm thick slices. Put it into the baking tray lined with oil paper. I use the kitchen baking tray. It's just the amount of one plate.

8. 

   Step8:8. Put it into the preheated Dongling oven. Heat it up and down for 160 ℃ for 15 minutes. Take out the baked biscuits and cool them immediately. Put them into the bag or packing box after they cool completely.