Mocha Coffee Espresso Crispies

Ingredients:

Whole egg white 80g, 40g of yellow sugar (white sugar can also be used), 15g of coconut oil, 140g of low gluten flour, 20g of cocoa powder, 8g of freeze-dried coffee powder, 3g of baking powder, 1g of salt, 50g of nuts, 50g of bake-resistant chocolate beans

Steps:

1, in the chef's machine bucket , add the egg, caster sugar, coffee powder, coconut oil, and mix well with K-pulp.

2. Sift in the low gluten flour, cocoa powder, baking powder, salt, mix well, and stir with the k-pulp until there is no dry flour.

3. Pour in the nuts and chocolate beans and mix well.

4, straighten into a rectangle, preheat the oven, first bake 175 degrees for 20 minutes, bake and cool, cut thick slices, for the second baking, 160 degrees for 25 minutes.