Cookie Cake Cup [first Taste Diary]

Name: Cookie Cake Cup [first Taste Diary]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g Low-gluten flour; 100g Unsalted butter; 30g Whole egg liquid; 60g Powdered sugar; 25g milk powder; Some Chocolate cake slices; 100g Light cream; 10g Caster sugar; Some blueberry

by First taste diary official

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This cake cup is an advanced version of the "cookie milk cup". The cookie cup is made into a cup shape with a handle. It is super small and cute. The cookie has a rich milk flavor and a crisp taste. It is filled with chocolate cake and cream. The watch burst immediately. "

Ingredients

Cookie Cake Cup [first Taste Diary]

1. Mix the softened butter and icing sugar well and beat until the texture is fluffy.

Cookie Cake Cup [first Taste Diary] recipe

2. Add egg liquid in portions and beat evenly.

3. Sift in low-gluten flour and milk powder, and stir until there is no dry powder.

4. Wrap the dough in plastic wrap and keep it in the refrigerator for 30 minutes.

5. Take out the dough and roll it into a sheet with a thickness of 0.3 cm.

6. Cut into long strips and round pieces, and put the cut dough pieces into a paper cup to make a shape.

7. Poke holes in the bottom.

8. Cut the remaining scraps into the shape of the cup armrest.

9. Preheat the oven in advance. Bake at 160°C for about 25-30 minutes. Bake the cup handle for 10-15 minutes. After baking, take it out and let it cool for later use.

10. The cookie cup is covered with chocolate on the handle.

11. Put the cake slices, cream, and blueberries in sequence.

Tips:
/Cookie Cup/
1. The dough at the bottom of the cookie cup should not be too thin.
2. After baking until the edge of the cup is colored, cover with tin foil and continue baking. Covering with tin foil can prevent the color from being too dark.

/save/
Keep tightly airtight and refrigerate, and eat within 2-3 days.