Oatmeal Cranberry Yogurt Cup

Name: Oatmeal Cranberry Yogurt Cup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 140g butter; 30g Powdered sugar; 60g brown sugar; 1 piece egg; 220g Low-gluten flour; 50g cranberry; 80g Raw oatmeal; 45g chocolate sauce; Some Nuts; Some Yogurt

by One by one

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

The wheat aroma of oatmeal, the sweet and sour of cranberry, filled with yogurt, sprinkled with nuts, a bite of crunchy, full of energy. I like the oil bottle

Oatmeal Cranberry Yogurt Cup

1. Every position of the Bauermeike concave-convex mold must be oiled to facilitate demoulding

2. The butter is softened, pour in powdered sugar and brown sugar and beat until the volume expands slightly

3. Add the egg liquid in three times, stirring well each time, and then add the next time until it is evenly mixed with the butter

4. Sift in the low powder twice, stir evenly with a spatula until there is no dry powder

5. Pour in oats and dried cranberries, cut and mix evenly with a spatula (preheat the oven to 200 degrees)

6. Load the mold evenly and compact it. Adjust the temperature to 180 degrees for 30 minutes. After being out of the oven, turn the mold upside down, shake it for a few times to release the mold, and put it on the grill to cool it down.

7. Melt the chocolate into chocolate sauce, chop the nuts, use a brush to spread the chocolate sauce on the cup and sprinkle with the nuts, freeze for about 30 minutes

8. Pour yogurt, a variety of nuts, or you can put a variety of fruits, the edible oatmeal cranberry yogurt cup is born.

Tips:
Medium-sized eggs are fine. The butter should not be over-whipped. Too crisp will cause the cup to loose. Don’t fill the mold too much, which will cause the bottom to be too thick and not cooked.