Baking lies in creativity. This is an edible cup. I had an epiphany when I saw a cupcake recommended by good beans this morning. Why not make an edible cup? Everything else is very simple, that is, the combination of chocolate cup+Qifeng cake+fresh elder sister oil.

material

Ingredients: 3 egg yolks, 40g sugar, 38g water, 25g oil, 56g low flour and 3 egg whites;

Accessories: paper cup 10, proper amount of fresh cream, 80g of dark chocolate.

Edible Cup-Chocolate Cream Cake Cup

1

Separate the egg white and egg yolk, put them into two containers respectively, and mix egg yolk+water+sugar+water evenly.

2

Sift the low flour into the evenly stirred egg yolk liquid and stir well.

three

This is a well-mixed egg yolk paste. Don't stir too much to avoid gluten in flour.

four

Add sugar to the egg whites three times and beat until wet and foaming, as shown in the figure.

five

Cut the egg white paste and egg yolk paste three times and stir well, as shown in the figure.

six

Put the paper cups in the baking tray.

seven

Pour the mixed egg paste into the cup evenly until it is about seven minutes full.

eight

Put the baking tray into the preheated oven, and fire the middle layer 160 degrees for 30 minutes.

nine

While baking the cake, prepare the chocolate cup and cut the disposable plastic cup into the size to be used, as shown in the figure.

10

Chocolate weighs about 80g, but you can't use it all. Make more, or it won't be easy to pour it into the back cup.

1 1

Insulating water will melt chocolate.

12

Heat to 50 degrees, immediately remove from the fire, stir until the chocolate melts, and then heat to 35 degrees again to make chocolate cups.

13

Pour the chocolate liquid into the cup.

14

Turn the cup upside down and pour the excess chocolate liquid into the chocolate plate again.

15

Turn it over, let it cool, and repeat the process of 13- 14 several times until the thickness of the chocolate cup reaches the thickness you want. I repeated the above steps twice.

16

After the chocolate is completely cooled, demould it for use. The picture on the left shows the chocolate cup that has been demoulded.

17

This is a baked cake, which can be eaten with or without whipped cream.

18

Combination: a photo of the combination of the cake body and the chocolate cup after tearing off the paper cover of the cake.

19

After the cake is combined with the chocolate cup, you can squeeze some whipped cream on it, which tastes better. Of course, you can also decorate it with some fruits or pour it on it. In short, give full play to your creativity.

skill

1, protein containers and egg beaters should be oil-free and water-free; Otherwise, protein cannot send it away;

Actually, it takes less than 80 grams of chocolate to make a chocolate cup. I only made two cups, but the amount of chocolate was too small to operate.

Be sure to wait until the chocolate is completely cooled before demoulding. First, turn over the seam between the chocolate and the plastic cup with a knife to separate the chocolate from the plastic cup, and then cut off the plastic cup outside. Be careful, you can take it off.