Main Ingredients:
Butter: 250g; Powdered Sugar: 100g; Low-gluten Flour: 250g.
Auxiliary Ingredients:
Egg Whites: 2; Instant Coffee: 26g.
Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Making Coffee Biscuits
Soften the butter at room temperature until it is fully softened and can be easily poked through with your fingers.
Add powdered sugar, not granulated sugar.
Use an electric egg beater to beat until it becomes fluffy and light.
Add egg whites to the butter in three parts, mixing well after each addition. Otherwise, the mixture may separate. Do not beat too fast, or it will be over-beaten.
The beaten butter becomes lighter and whiter. I used large eggs, each weighing about 70g.
Sift the low-gluten flour and instant coffee together and discard any large sugar granules in the instant coffee. Then sift the mixture into the butter mixture.
Mix well with a scraper.
Put the mixture into a pastry bag with a multi-toothed nozzle already installed in the bag.
Squeeze onto a baking sheet. At this time, the room temperature is about 25 degrees Celsius. Adjust the weight of the flour and other ingredients accordingly if the temperature changes.
Put it in the oven. I squeezed out nearly 4 large plates. My oven is 60 liters. If you have a small oven or baking sheet, reduce the amount of ingredients proportionally.
Bake at 150 degrees Celsius for 20 minutes in a convection oven or at 180 degrees Celsius for about 20 minutes in a flat oven. Adjust the time according to the size and thickness of the biscuits and the heat of the oven.
Take it out and let it cool to become crispy, then seal it for storage.
Finished product
Finished product
Finished product
