材料Ingredients:
牛油 250g butter
糖粉 80g icing sugar
马铃薯粉 200g potato starch
特幼面粉 150g superfine flour
罂粟子 2 teaspoons poppy seed
即溶咖啡粉 1茶匙+2汤匙温水
1 teaspoon instant coffee powder+2 tablespoons warm water
1 teaspoon instant coffee powder+2 tablespoons warm water
可可粉 1 teaspoon cocoa powder
把牛油和过筛的糖粉用搅拌机搅匀
加入马铃薯粉，面粉和罂粟子拌匀成面团
分成两份，一份加入即溶咖啡粉可可粉
把面团装入挤花袋中
挤入迷你纸杯
放入预热170C 的烤箱烤15-20分钟
把面团装入挤花袋中
挤入迷你纸杯
放入预热170C 的烤箱烤15-20分钟
cream butter and icing sugar until fluffy
add in potato starch, flour and poppy seed and mix well
divide into two portions
one portion add in instant coffee mixture and coco powder
scoop into the piping bag
pipe out onto the mini paper cups
bake in pre heat oven at 170C for about 15-20 minutes
pipe out onto the mini paper cups
bake in pre heat oven at 170C for about 15-20 minutes
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