Warm Afternoon Tea~Coffee Sauce Cookie Cup

Overview

How to cook Warm Afternoon Tea~Coffee Sauce Cookie Cup at home

Tags

• baking
• dessert
• good looks
• afternoon tea
• almond flour
• butter
• cake flour
• chocolate
• egg liquid
• instant coffee
• red yeast rice powder
• whipping cream
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Take the butter out of the refrigerator and cut it into cubes.

   

2. 2 Sift in cake flour, powdered sugar and almond flour.

   

3. 3 Knead with hands into bread crumbs.

   

4. 4 Add egg mixture and fold to form a dough.

   

5. 5 Take a small portion of the dough and add red yeast powder and mix to form a red dough.

   

6. 6 Let both doughs rest for 15 minutes.

   

7. 7 Roll the red dough into small droplets, cut a small slit in the big end, and flatten it gently to form a heart shape.

   

8. 8 Roll the original color dough into a sheet, lay the small heart-shaped dough pieces flatly on the original color dough, and gently roll it with a rolling pin to make the two colors of dough stick together more firmly.

   

9. 9 Place the love side of the dough sheet against the wall of the cup and let it rest for half an hour.

   

10. 10 Use hot air at 180 degrees on the middle shelf of the oven for about 20 minutes.

    

11. 11 Melt the chocolate over water and use a brush to brush the chocolate into the inner wall of the cup.

    

12. 12 Spread the almond flour evenly on the plate, and invert the cup onto the plate so that the rim of the cup is coated with a layer of almond flour.

    

13. 13 Next, make the coffee cream sauce: add the egg yolks to the caster sugar and mix well.

    

14. 14 Add the milk to the coffee and heat it in a milk pot until it boils.

    

15. 15 Pour the coffee milk into the egg mixture and stir while pouring.

    

16. 16 Pour the milk coffee egg liquid back into the milk pot again, heat over low heat, and stir until thick.

    

17. 17 Finally, add the whipping cream and mix well. After cooling, pour it into the cookie cup.

    

18. 18 Use the remaining dough to make cranberry coconut cookies. Cut the dough sheet in half from the middle.

    

19. 19 Spread a layer of cranberry coconut filling on the back of the dough sheet.

    

20. 20 Fold the other dough piece over the filling.

    

21. 21 Divide into four equal portions and place on a non-stick baking sheet. Use the remaining red dough as cup handles.

    

22. 22 Use hot air at 180 degrees on the middle shelf of the oven for about 20 minutes. Because the red biscuits are thinner, they can be taken out five minutes in advance.

    

23. 23 Because the inner wall of the cup is coated with a thick layer of chocolate, you don’t have to worry about the cookies getting damp.

    

24. 24 There are cookie cups, coffee, and cookies.

    

25. 25 With a little creativity, the cup will be more beautiful.

    

26. 26 Beautiful afternoon tea.