1. Take the butter out of the refrigerator and cut it into pieces.
2. Sift in low-gluten flour, powdered sugar and almond flour.
3. Knead it into breadcrumbs with your hands.
4. Add the egg liquid and fold it to mix into a dough.
5. Take a small part of the dough and add the red yeast rice powder, and mix it into a red dough.
6. Let the two doughs stand for 15 minutes.
7. Knead the red dough into small droplets, cut a small cut at the big end, and press it gently to form a heart shape.
8. Roll the original color dough into a sheet. Spread the heart-shaped small noodles randomly on the original color dough. Roll gently with a rolling pin to make the two color doughs adhere more firmly.
9. Stick the loving side of the dough sheet on the wall of the cup and let it stand for half an hour.
10. Heat 180 degrees in the middle of the oven for about 20 minutes.
11. The chocolate melts in water, use a brush to brush the chocolate into the inner wall of the cup.
12. Spread the almond flour flat on the plate, buckle the cup upside down on the plate, so that the rim of the cup is covered with a layer of almond flour.
13. Next, make the coffee cream sauce: Add the egg yolks to the sugar and stir well.
14. Add milk to coffee, put it in a milk pan and heat it to a boil.
15. Pour the coffee milk into the egg mixture and stir while pouring.
16. Pour the milk coffee egg liquid back into the milk pot again, heat it on a low heat, and stir until it is thick.
17. Finally, add the whipped cream and mix well. After cooling, you can pour it into the cookie cup.
18. The remaining dough is used to make cranberry coconut cookies. Cut the dough in half from the middle.
19. Spread a layer of cranberry coconut filling on the back of the dough.
20. Place the other dough piece upside down on the filling.
21. Divide them into four equal parts and place them on a non-stick baking pan. Use the remaining red dough to make cup handles.
22. Heat 180 degrees in the middle of the oven for about 20 minutes. The red biscuits are relatively thin and can be taken out five minutes in advance.
23. Because the inside of the cup is coated with a thick layer of chocolate, there is no need to worry about the biscuits getting wet.
24. There are cookie cups, coffee, and biscuits.
25. With a little creativity, the cup is more beautiful.
26. Very beautiful afternoon tea.
