How Do We Make an Edible Coffee Cup?
Edible Cup Recipe, edible cup ingredients,
Edible coffee cups are healthy, tasty, and very much easy to use. So, what’s the science behind this delicious coffee container? Well, it’s no rocket science to form a bakery coffee cup by knowing only a few details and ingredients you need to use. Do you want to know how we make an edible coffee cup at Better Me? Let’s explore.
Ingredients for Edible Cup
Here are the ingredients we use:
- 90g soft butter
- 77 g sugar
- 77 g raw cane sugar
- One pinch of salt
- ¼ teaspoon vanilla extract
- One egg yolk
- 220 g flour
- 100 g dark chocolate
- Six espressos
- Eatable gold dust, chopped almonds, or chocolate sprinkles for decoration
- Milk accordingly
So now you know what types of organic ingredients we use to bake an edible coffee cup. You can add some additional flavor of your choice to your homemade coffee cup. But chocolate is the most famous flavoring to add.
Edible Cup Recipe
- Place the butter, sugar, pure cane sugar, salt, vanilla extract, and egg yolk in a container and mix the components with a rubber scoop. Add flour and knead it to a firm dough. Wrap the dough in plastic wrap and let it sit in the fridge for about one hour.
- Sprinkle your pot with powder and turn the mixture to approx. 3-4 mm. Rip out pieces of pulp that are 6cm extended and 19 cm broad. Put the bottom of the dough away.
- Push hard on the extending mixture layers to combine them. Trim the bottom of the cups out of the remaining mixture with the alloy rims. Hold the resulting curves into the element rings and add the mixture tightly with your thumbs.
- Place the edible cups on a baking plate coated with baking paper and keep it in the fridge for about 30 minutes—Preheat the stove to 180°C in the meantime. Bake the cups for 10 minutes, set them upside-down, and toast them for extra 5-7 minutes. Let the cups chill down for about 10 minutes and separate them gingerly out of the alloy rims.
- Swell a little pot with water and boil it. Put a heat-resistant container onto the pan and put the chocolate’s share into the pool to blend it. As soon as the chocolate arrives at 50°C, take it off the cooker and mix in the excess chocolate.
- As promptly as the chocolate is chilled down to 32°C, cover the cookie cups within twice. Lift the cups’ sides and enhance them as you want with chocolate or vanilla sprinkles or felled almonds. As soon as the chocolate is tempered, the sides can also be enriched with palatable color powder. Let the cups freeze for about 20 minutes in your refrigerator.
- The cups can be saturated with espresso once they are chilled down and settled.
Put any milk foam on the tip if you like, add your favored flavor or seasonings, and your edible coffee cup is ready to be used and eaten, just like you have in Better Me.