Crispy, light and melt-in-mouth coffee cocoa cookies for coffee lovers. This small-portion recipe only baked15 small coffee-bean-alike cookies.

If they are kept in an air-tight container, they can keep the crispiness and flavour for more than a month.

 

Yield: about 15 pieces of cookies

Cookie dough weight: 102g

Ingredients

A

2g instant coffee powder, about 1 tsp

1/4 tsp raw sugar

5g very hot water

B

30g unsalted butter

16g icing sugar

C

25g top flour

25g potato starch

2g milk powder

4g cocoa powder

Directions

1. Under Ingredient A, heat some water in a small pan till boiling, and pour about 5g into the mixture of instant coffee powder and raw sugar. 

Stir to dissolve the instant coffee powder and raw sugar into smooth mixture.

2. This step is to reduce the water content and thicken the coffee solution.

Pour the coffee mixture back to the warm pan,

stir to thicken the coffee solution.

Pour the coffee solution into a small container. I collected about 6g of coffee solution. Set aside.

3. Mix Ingredient C in a small mixing bowl. Set aside.

4. Blend Ingredient B using a small whisk till pale and light

5. Mix in Ingredient A, coffee solution, from Step 2.

6. Gradually fold in Ingredient C from Step 3, into a smooth dough.

Cover and let it rest for 20 minutes.

7. Divide the dough into about 15 portions, each weigh 7g.

8. Shape the cookie dough into an oval shape like a grape, and place over a baking tray lined with parchment paper.

Use the round corner of a dough scraper to imprint a shallow groove along the center of the oval dough to resemble a coffee bean.

9. Keep the shaped cookie dough in the fridge for about 5 minutes.

10. Bake in an oven toaster at 180℃ for 12 minutes. Lower the temperature to 150℃ for about 3 minutes. Turn off the oven and let the cookies sit for about 5 minutes to dry the cookies.

11. Let the cookies cool down before keeping in an airtight container. Enjoy 😋

Almond Soy Milk Sponge Cake

A soft soymilk sponge cake added with a little toasted almond flour and topped with some almond slices. The almond slices gave the cake some crunchiness while you bite into the soft cake 

Ingredients

Fresh Egg, 54~56g each, cold

.

[A]

10g rice bran oil 

10g unsalted butter

[B]

25g top/cake flour 

5g almond flour, toasted at 150°C for 3 min

3g corn flour/starch

1g milk powder

[C]

28g reduced-sugar soy milk

5g golden syrup/honey

1/2 tsp vanilla extract

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt/2g lemon juice

14g fine sugar

14g raw sugar/fine sugar

3g corn starch 

[F]

5g almond slice for topping 

Pan size: 199x73x65mm paper cake pan

Directions

1. warm [A] till reaching 75 to 80°C.

 2. Mix [A] with [C] till no liquid oil can be seen.

3. Mix in [B] mixture into a thick and sticky paste.

4. Mix [D], one by one, into a smooth paste. Let the yolk batter set aside.

5. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars. Beat the meringue till reaching firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds

6. Take about 1/4 of meringue to mix with the yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

7. Pour the batter into the cake pan and bang to get rid of air bubbles.

8. Arrange [F] almond slices over the top layer.

9. Bake at middle rack of a preheated oven toaster at 150°C for about 30 minutes, or till the cake is cooked through.

10. Dropped the cake with pan thrice, invert over a cooling rack for about 1 hour. Cut and enjoy 😊