Cooking Steps

1. 

   Step1:Preparation work - mix coffee and water to make coffee liquid for standby; cut butter into small pieces or pieces and put them in a basin. Soften them at room temperature. Press the pit with your fingers. Take eggs at room temperature in advance for standby.

2. 

   Step2:Beat the butter evenly with a hand beater.

3. 

   Step3:Add 90g sugar powde

4. 

   Step4:Use the blender to stir evenly. There are more sugar powder. At the beginning, it should be lighter to avoid the splashing of sugar powder; at the beginning, it is in this state. Don't worry. Slowly circle and stir.

5. 

   Step5:Mix the butter and sugar. Beat for a while. The butter is lighter now. It's not as bright as it was at the beginning. The mixture at this time can be called buttercream. This state of butter is often referred to as - whisk to feathe

6. 

   Step6:Place an egg at room temperature. Stir in a small bowl to form a uniform egg mixture.

7. 

   Step7:Weigh 25g in several times and add it to the butter. Add about 5g each time. That is, the egg liquid is added to the butter 45 times.

8. 

   Step8:Mix the egg mixture evenly every time you add it. Let the butter and sugar cream mix well with the egg mixture.

9. 

   Step9:Mix all the egg liquid and butter cream. The butter is lighter and bigger. Add the egg liquid every time. The mixing force and strength should be greater. Use force to mix the air in. This strength and strength is a little similar to the way we usually feel when we stir meat and tendon.

10. 

    Step10:Add the coffee.

11. 

    Step11:Well mixed.

12. 

    Step12:Sift 200 grams of low flour into the coffee butter and sugar cream.

13. 

    Step13:At this time, use a rubber scraper. Turn it up from the bottom of the basin. It's like cooking. It's light and fast.

14. 

    Step14:The front end of the rubber scraper is very soft. Use the scraper head to mix the butter and flour on the edge of the basin.

15. 

    Step15:Turn it quickly and lightly until it's not dry in the basin. It's OK.

16. 

    Step16:Set up the decoration bag.

17. 

    Step17:Put the batter in it and squeeze it into the mounting bag.

18. 

    Step18:Spread tin paper, oil paper or high-temperature resistant oilcloth on the baking tray. Make the flower mouth perpendicular to the baking tray. Start squeezing at a distance of about 0.5cm. Do not pull the flower mouth high during the squeezing process. In this way, the batter will naturally overflow on all sides.

19. 

    Step19:You can also use the flower mouth to draw small circles in the baking tray to make round cookies.

20. 

    Step20:Put the squeezed cheese on the top of the oven. 180 degrees. 15 minutes

21. 

    Step21: