Oatmeal Chocolate Yogurt Cup

Name: Oatmeal Chocolate Yogurt Cup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g butter; 50g Powdered sugar; 60g brown sugar; 60g Egg liquid; 320g Low-gluten flour; 85g dark chocolate; 75g oatmeal; 60g chocolate sauce; 15g Cashew nuts (ripe); 15g Batam; 300ml Yogurt

by Sweetheart good time

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Have you ever tried a chocolate cup that can be eaten directly? In fact, this dessert itself is made with mugs, which is popular in European and American countries. It can be filled with yogurt or milk liquid. The fusion of milk and chocolate tastes very good. When I got the Baoermeike 6 molds from Yangchen, I really didn't want to make a monotonous cake, so I suddenly wanted to make such an oatmeal chocolate yogurt cup. The cup has the taste of cookies, the aroma of oatmeal, and it is crunchy with a bite. It is also an energy supplement. It is worth a try.

Oatmeal Chocolate Yogurt Cup

1. The butter is softened at room temperature, add powdered sugar and brown sugar, stir well, and beat until the volume expands slightly

2. Add the egg liquid in 3 times, each time you add the egg liquid, stir evenly and then add the next time until the egg liquid and butter are evenly mixed

3. Sift in low-gluten flour in 3 times, and stir evenly with a spatula until there is no dry powder

4. Add oats and chopped dark chocolate, cut and mix with a spatula.

5. Brush a small amount of butter into the 6-consecutive mold of Yangchen Baoermeike, and brush each position to facilitate demoulding

6. Put the mixed oatmeal chocolate into the mold evenly and compact it

7. The oven is preheated at 200 degrees, the middle and lower layers are at 180 degrees, and the mold is turned upside down after 30 minutes of heating up and down. The cup body can be easily taken out, and the grilling net is allowed to cool down.

8. Melt chocolate into chocolate sauce, chop almond wood and cashew nuts

9. Spread chocolate sauce evenly on the cup with a brush, and sprinkle with chopped almonds and cashew nuts;
Put it in the refrigerator or freezer for 30 minutes

Tips:
1. The butter should not be over-whipped, too crisp will cause the cup to become loose
2. Do not fill the mold with oatmeal chocolate too much, it will expand when baking, too much will cause the bottom to be too thick and not cooked
3. The temperature of the oven is a reference value, adjusted according to the actual temperature of the oven