Gelas bisa di makan! COOKIE CUP!
Cookie dough
Edible Chocolate Chip Cookie Cups
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar yang sudah lembek tapi masih dingin bersama garam, vanila, gula kastor, dan brown sugar sampai setengah mengembang dan warnanya mulai pucat.
- Masukkan satu butir telur lalu aduk sampai rata dan creamy.
- Ganti ke spatula, masukkan setengah bagian tepung protein sedang bersama chocolate chip, aduk, lalu masukkan sisa tepungnya.
- Simpan adonan di freezer 20 sampai 30 menit sampai agak firm supaya mudah dibentuk.
- Poles cetakan cup luar dan dalam dengan mentega cukup tebal, alasi dasarnya dengan baking paper, lalu simpan di kulkas sampai menteganya set.
- Bulatkan adonan, tekan dengan rolling pin sampai membentuk cekungan, lalu tekan cetakan yang lebih kecil sambil diputar sampai adonannya menempel rata.
- Potong dan buang kelebihan adonan di bibir cetakan lalu rapikan sampai padat.
- Bekukan cetakan berisi adonan di freezer sekitar 15 menit sambil memanaskan oven di suhu 160 sampai 170 derajat.
- Isi bagian dalam cup dengan beras sebagai pemberat lalu panggang sekitar 24 menit.
- Keluarkan dari oven, tekan sedikit bagian dasarnya supaya rata, lalu biarkan dingin bersama cetakannya.
- Lepaskan cookie cup dari cetakan dengan cara diputar pelan-pelan, jangan ditarik dari atas karena mudah patah.
- Panggang kembali cookie cup tanpa cetakan selama 5 sampai 7 menit supaya dasarnya benar-benar kering.
- Dinginkan cookie cup sampai benar-benar tidak panas lagi.
- Lelehkan dark chocolate compound lalu tuang ke dalam cup, putar sampai seluruh permukaan dalamnya terlapisi, dan buang kelebihan cokelatnya.
- Celupkan bibir gelas ke cokelat supaya rapi lalu ratakan sisa cokelat di sisinya dengan kuas.
- Simpan di kulkas sampai cokelatnya benar-benar set, lalu isi dengan susu dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the softened but still cold unsalted butter with the salt, vanilla, castor sugar and brown sugar until half aerated and just turning pale.
- Add one egg and mix until evenly combined and creamy.
- Switch to a spatula, fold in half the all-purpose flour along with the chocolate chips, then add the remaining flour.
- Chill the dough in the freezer for 20 to 30 minutes until firm enough to handle.
- Grease the cup moulds inside and out with a thick layer of butter, line the base with baking paper, then chill until the butter sets.
- Roll the dough into a ball, press it with a rolling pin to form a hollow, then press the smaller mould in while turning until the dough lines it evenly.
- Trim off the excess dough at the rim and tidy the edges so the shell is compact.
- Freeze the filled moulds for about 15 minutes while you preheat the oven to 160 to 170C.
- Fill the inside of each cup with rice as a weight, then bake for about 24 minutes.
- Take them out, press the bases lightly so they are flat, and let them cool in the moulds.
- Release each cookie cup by twisting it out slowly; do not pull from the top because it breaks easily.
- Bake the cups again without their moulds for 5 to 7 minutes so the bases dry out completely.
- Let the cookie cups cool until they are no longer warm at all.
- Melt the dark chocolate compound, pour some into each cup, and swirl it until the whole inside is coated, then pour out the excess.
- Dip the rim of each cup in chocolate for a neat edge, then even out the remaining chocolate on the sides with a brush.
- Chill until the chocolate is fully set, then fill with milk and serve.
Cook Mode
Cookie dough
Edible Chocolate Chip Cookie Cups
Gelas bisa di makan! COOKIE CUP!
Gelas bisa di makan! COOKIE CUP!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar yang sudah lembek tapi masih dingin bersama garam, vanila, gula kastor, dan brown sugar sampai setengah mengembang dan warnanya mulai pucat.
- Masukkan satu butir telur lalu aduk sampai rata dan creamy.
- Ganti ke spatula, masukkan setengah bagian tepung protein sedang bersama chocolate chip, aduk, lalu masukkan sisa tepungnya.
- Simpan adonan di freezer 20 sampai 30 menit sampai agak firm supaya mudah dibentuk.
- Poles cetakan cup luar dan dalam dengan mentega cukup tebal, alasi dasarnya dengan baking paper, lalu simpan di kulkas sampai menteganya set.
- Bulatkan adonan, tekan dengan rolling pin sampai membentuk cekungan, lalu tekan cetakan yang lebih kecil sambil diputar sampai adonannya menempel rata.
- Potong dan buang kelebihan adonan di bibir cetakan lalu rapikan sampai padat.
- Bekukan cetakan berisi adonan di freezer sekitar 15 menit sambil memanaskan oven di suhu 160 sampai 170 derajat.
- Isi bagian dalam cup dengan beras sebagai pemberat lalu panggang sekitar 24 menit.
- Keluarkan dari oven, tekan sedikit bagian dasarnya supaya rata, lalu biarkan dingin bersama cetakannya.
- Lepaskan cookie cup dari cetakan dengan cara diputar pelan-pelan, jangan ditarik dari atas karena mudah patah.
- Panggang kembali cookie cup tanpa cetakan selama 5 sampai 7 menit supaya dasarnya benar-benar kering.
- Dinginkan cookie cup sampai benar-benar tidak panas lagi.
- Lelehkan dark chocolate compound lalu tuang ke dalam cup, putar sampai seluruh permukaan dalamnya terlapisi, dan buang kelebihan cokelatnya.
- Celupkan bibir gelas ke cokelat supaya rapi lalu ratakan sisa cokelat di sisinya dengan kuas.
- Simpan di kulkas sampai cokelatnya benar-benar set, lalu isi dengan susu dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the softened but still cold unsalted butter with the salt, vanilla, castor sugar and brown sugar until half aerated and just turning pale.
- Add one egg and mix until evenly combined and creamy.
- Switch to a spatula, fold in half the all-purpose flour along with the chocolate chips, then add the remaining flour.
- Chill the dough in the freezer for 20 to 30 minutes until firm enough to handle.
- Grease the cup moulds inside and out with a thick layer of butter, line the base with baking paper, then chill until the butter sets.
- Roll the dough into a ball, press it with a rolling pin to form a hollow, then press the smaller mould in while turning until the dough lines it evenly.
- Trim off the excess dough at the rim and tidy the edges so the shell is compact.
- Freeze the filled moulds for about 15 minutes while you preheat the oven to 160 to 170C.
- Fill the inside of each cup with rice as a weight, then bake for about 24 minutes.
- Take them out, press the bases lightly so they are flat, and let them cool in the moulds.
- Release each cookie cup by twisting it out slowly; do not pull from the top because it breaks easily.
- Bake the cups again without their moulds for 5 to 7 minutes so the bases dry out completely.
- Let the cookie cups cool until they are no longer warm at all.
- Melt the dark chocolate compound, pour some into each cup, and swirl it until the whole inside is coated, then pour out the excess.
- Dip the rim of each cup in chocolate for a neat edge, then even out the remaining chocolate on the sides with a brush.
- Chill until the chocolate is fully set, then fill with milk and serve.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
