Chabriel Chocolate Cup
1.
Pour powdered sugar into the flour (if there is no powdered sugar, you can mix it with a blender with ordinary granulated sugar and 5% starch to form a powder). This amount can make about 3 biscuit cups
2.
Add almond flour (you can use a blender to mix)
3.
Dry stir together
4.
Add the butter at room temperature and stir the butter into the flour by hand.
5.
Add eggs, continue to add 3 scoops of water
6.
Knead the dough for more than 30 minutes.
7.
Roll into thin slices
8.
Use a bowl to cut off 3 large circles and 3 small circles (the large circle is the plate with the teacup, and the small cup is the bottom of the cup)
9.
Knead 3 small sticks as cup handles
10.
Measure the length of the circumference, cut a rectangle with a long circumference from the dough, and then cut it into a triangular ring as shown in the figure
11.
As shown in the figure, put the prototype for the bottom of the cup in the mold, and then overlap the triangle cup body around the mold, and put it into the oven preheated to 180 degrees with the prepared plate and handle for 10 minutes
12.
Turn the heat to a low temperature, put the cream in the pot, wait for the cream to heat up and melt the chocolate, then add the butter and stir together to make the chocolate sauce
13.
Toasted sabriel cup
14.
Pour in the prepared chocolate sauce, and put whipped cream on top when you eat it, and it will taste even better when you eat it together~~
