Cookie Milk Cup [first Taste Diary]

Cookie Milk Cup [first Taste Diary]

1. Put the softened butter in an egg-beating bowl, add fine sugar and red sugar, mix well, and beat until the texture is fluffy.

2. Add egg liquid and beat evenly.

3. Sift in low-gluten flour and mix well.

4. Add the oatmeal, grab it with your hands, and form a dough.

5. Cover it with plastic wrap and put it in the refrigerator for half an hour.

6. Take out the dough, put an appropriate amount of dough into the paper cup mold and press out the shape of the cup. The thickness of the cup wall is about 0.4mm thick.

7. Put it in the preheated oven and bake at 175 degrees for about 25 minutes. Bake them out and let cool.

8. Chop the nuts and melt the dark chocolate while cooling.

9. After the cookie cup has cooled, the walls of the cup are brushed with chocolate.

10. Dip a little chocolate on the top of the cup and then coat it with chopped nuts.

11. Put it in the refrigerator and chill for about 10 minutes until the chocolate has solidified.

Tips:

/Red Sugar/
In the video, Taikoo sweet granulated sugar (red granulated sugar) is used. I personally think that compared to ordinary granulated sugar, the sweetness of red granulated sugar is a bit lower and not too greasy. If you don't have brown sugar, you can use regular brown sugar or golden granulated sugar instead.

/Cookies/
1. The dough of this formula is a bit dry, so just grab the ingredients evenly and don't knead too much. Otherwise, the finished product tastes bad.
2. Coat the wall of the cup with chocolate, so that after the milk is poured, the biscuits will not become soft due to direct contact with the milk.