1. Coffee Marble Cookies
Ingredients: 80g butter, 160g low-gluten flour, 40g powdered sugar, 1 egg, 10g espresso, 10g cocoa powder, 10g fresh milk
Practice:
1. Soften the butter at room temperature and add sugar powder to beat until fluffy and white
2. Beat in an egg and beat evenly
3. Sift in the low powder and knead into a dough, divide it into two evenly
4. One is added with coffee liquid and cocoa powder and the other is added with fresh milk
5. Twist two pieces of dough into one and put them in the mold and freeze for 45 minutes
6. Cut into slices and put in the baking tray and fire up and down at 180 degrees for about 20 minutes
2. Coffee Bean Cake
Ingredients: 50g butter, 100g low-gluten flour, 15g instant coffee powder, 5g cocoa powder, 8g milk, 15g powdered sugar
Practice:
1. The butter is softened at room temperature, add powdered sugar and stir smooth
2. Sift and add coffee powder and cocoa powder and mix well
3. Pour milk, add sifted low-gluten flour, and knead it into a dough. Preheat the oven
4. Then rub it into a small oval shape, and use a scraper to press a seam on the top
5. Put it into the preheated oven at 180 degrees for 15 minutes and take it out
3. Coffee Butter Cookies
Ingredients: 70g butter, 6g coffee powder, 100g low-gluten flour, 28g milk, 38g powdered sugar, 1g salt
practice:
1. The butter is so soft that you can easily make holes with your fingers
2. Add powdered sugar to the butter, press and mix with a spatula (to prevent the powdered sugar from splashing when whisking), and then send the electric whisk until the volume is expanded and slightly whitish.
3. Add the milk in at least 3 times, each time you need to use an electric whisk until the milk is completely absorbed
4. Put instant coffee powder into the piping bag and press it into powder
5. Sift the coffee powder and low-gluten flour and stir slightly
6. Pour into the whipped butter and mix until there is no dry powder
7. Prepare the 18-tooth decorating mouth, put the batter into the decorating bag
8. Squeeze the flower shape on the baking sheet
9. Preheat the oven up and down in advance and bake the middle layer at 150 degrees for 18 minutes
Note: If you use sugar-containing instant coffee powder, reduce the amount of powdered sugar.
4. Chocolate Crispy Coffee Madeleine
Ingredients: 50g butter, 2 eggs, 30g caster sugar, 60g coffee sauce, 45g low-gluten powder, 25g instant coffee powder, 2.5g baking powder, 80g chocolate coins
practice:
1. Add fine sugar to the eggs and beat them evenly
2. Sift in low-gluten powder, coffee powder and baking powder, and stir into a uniform batter
3. Add coffee sauce and continue to stir, finally add melted butter, mix well, and refrigerate for more than 1 hour in a framed bag
4. Squeeze into the mold, bake at 170 degrees in the middle of the oven for about 25 minutes, and let cool
5. Melt the chocolate coin, squeeze it into the mold, buckle the Madeleine in and turn it so that the chocolate is evenly covered, then put it in the refrigerator and freeze for about half an hour, then release the mold.
5. Coffee Chocolate Chip Cookies
Ingredients: 140g iced butter (no need to defrost), 100g dark chocolate (milk chocolate is not allowed), 115g low-gluten flour, 5g baking powder, 137g ordinary flour (all-in flour), 2g salt, 2g baking soda (optional), 50g brown sugar (if you don’t have it, you can replace it with white sugar (90g white sugar), 40g white sugar (you can reduce the amount if you don’t like sweet), 15g cocoa powder, 10g instant coffee, two medium-sized eggs (no need to separate)
practice:
1. First heat the butter to melt, add white sugar and brown sugar, and stir evenly with a manual whisk
2. Add eggs and mix evenly
3. Dry into low-gluten flour, baking powder and all-purpose flour, and mix evenly with a spatula
4. Add cocoa powder and instant coffee, and mix the batter to form a dough at this time
5. Next, put the chopped black chocolate (not needed and very broken), and put it in the refrigerator for more than half an hour
6. Take out and knead into a ball (a ball is about 130g) at this time the dough will be oily, but it can be simply kneaded into a ball
7. Put it in the refrigerator again for 10 minutes, during which time you can preheat the oven at 220 degrees Celsius for 10 minutes
8. Take it out and put it in the lower part of the oven at 220 degrees for 10-15 minutes
6. Coffee sandwich biscuits
Ingredients: instant coffee 4g, hot water 5g, butter 60g, icing sugar 50g, whole egg liquid 16g, low-gluten flour 80g, corn starch 16g, almond flour 30g; (stuffing part) cream cheese 50g, butter 15g, sugar powder 10g , Coffee liquid 5g
practice:
1. Instant coffee 5g heated water 5g stir evenly and let cool for later use
2. Sift the low-gluten flour, corn starch and almond flour in advance
3. The butter is softened to a state where you can easily poke a small hole with your hands
4. Add powdered sugar, stir evenly with a spatula
5. Beat the whisk until the color turns white, add egg liquid to beat evenly, add coffee liquid to beat evenly, add powder and stir evenly, put it in a piping bag, use the flower nozzle to tilt 45 degrees and squeeze two rows side by side
6. Preheat the oven up and down at 160 degrees, and bake the middle layer for 25 minutes
7. For the filling part, soften the butter and cream cheese in advance, add in powdered sugar and beat until smooth, then add coffee liquid and beat evenly, put it in a piping bag, or use the arranging nozzle to squeeze the filling and cover with another slice Just put the biscuits in the oven.
7. Coffee Almond Cookies
Ingredients: 150g butter, 220g bottom flour, 90g powdered sugar, 1 egg liquid, 30g coffee powder, 40g almond flakes, 10g cocoa powder, 2g baking soda
practice:
1. Let the butter soften at room temperature. Use an electric whisk
2. Add powdered sugar and beat evenly. Then add the egg mixture and beat evenly with a mixer
3. Sift in low powder
4. Pour coffee powder, cocoa powder and baking soda together and stir evenly
5. Add almond slices and mix well
6. Shaping, put it in the freezer for an hour and then take it out and slice it. The thickness is about 6-8 mm, and the fire is 150 degrees for half an hour.
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Molly Yen 
