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90minutes
Mix unsalted butter at about 20 ° C, which has been returned to room temperature, with a rubber spatula to a uniform hardness.
Add powdered sugar and mix until white.
Melt the egg yolk and add in 2 portions.
Mix well each time.
Lightly loosen the chilled egg whites with a hand mixer, add powdered sugar all at once and mix.
Whisk until the horns stand.
Add a part of the meringue to 2 and let it blend in.
Add (A) that has been sifted together and mix until the powder is gone.
Mix the remaining meringue with a whisk to prepare, then add and mix.
Add instant coffee melted in warm water to a part of the dough (about 100g) and mix.
Add the coffee dough to the plain dough in two portions.
Mix twice for each addition to create a marble pattern.
Pour the dough into a mold with a baking sheet and level the surface of the dough.
Make a notch in the middle so that it breaks cleanly.
Bake in an oven preheated to 170 ° C for 40-50 minutes.
When it is burnt, hit the table with a shock and remove it from the mold.
・ If unsalted butter is too soft, it will not be able to contain air, so be careful.
・ By using a hand mixer, it is easy to add air to the dough.
・ If dirt such as oil or water remains on the hand mixer, the eggs may not foam, so be careful.
-Since powdered sugar has fine particles, it has a good texture, is easily dissolved, and easily contains air.
・ When storing, wrap and freeze to prevent drying.
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