[Baking ingredients]: 140 grams of butter, 100 grams of brown sugar, 120 grams of eggs (2 large ones), 12 grams of instant coffee + 15ML of boiling water, 10 grams of rum

[Baking]: 25-30 minutes in the middle and lower layers of the oven at 180 degrees

>The practice of coffee walnut wheat flour snack：

1. Dissolve the coffee with hot water.

2. Chop the walnut kernels (you can also use other dried fruits instead).

3. Add brown sugar to the softened butter at room temperature (it has a more beautiful color and aroma than white sugar, and white sugar can also be used instead).

4. Stir for about 2 minutes until the sugar dissolves.

5. Add the egg mixture in 2 to 3 times, and mix well after each addition before adding the next time.

6. Add rum and stir until combined with butter.

7. Add the melted coffee water and stir until combined with the butter.

8. Mix low flour, baking powder and walnut kernels evenly, then add to the beaten butter, press and mix evenly.

9. Put the mixed batter into a piping bag and squeeze into a large muffin cup for 8 minutes. Preheat the oven at 180°C for a few minutes, then place the cake in the middle and lower layers of the oven and continue to bake for 25-30 minutes.

Tips: This cake tastes better when eaten hot, just tear the paper cup apart when eating.