Oatmeal Chocolate Yogurt Cups

 

Oatmeal Chocolate Yogurt Cups

Have you ever tasted a chocolate cup that can be eaten directly?

In fact, this dessert itself is made in a mug, which is popular in

European and American countries. It can be filled with yogurt or

milk. The combination of milk and chocolate tastes great. When I

received the 6-piece Baulmeck mold from Yangchen, I didn't want

to make a cake that would be too repetitive. Suddenly, I had the

idea of using it to create oatmeal chocolate yogurt cups. The cup

has the texture of cookies, the wheat flavor of oats, a crunchy bite,

and provides an energy boost. It's worth a try.

Materials ~

150g of butter

50g of powdered sugar

60g of brown sugar

60g of liquid egg

Low-gluten flour, 320g

Dark chocolate, 85g

Oatmeal (raw) - 75g

Chocolate sauce: 60g

Cashew nuts, 15g

Almonds 15g

Yogurt - 300ml

Practice:

1. Soften the butter at room temperature, then add powdered

sugar and brown sugar. Stir the mixture evenly and beat it until the

volume slightly expands.

2. Add the egg liquid in three separate portions, stirring well after

each addition. Continue adding the egg liquid until it is evenly

mixed with the butter.

3. Gradually sift in the low-gluten flour in three batches and mix

thoroughly with a spatula until all the dry flour is incorporated.

4. Add oats and chopped dark chocolate, and mix them evenly

with a spatula.

5.Brush a small amount of butter onto the six-piece mold, ensuring

that every position is coated to facilitate easy demolding.

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

compact it.

7.Preheat the oven to 200 degrees, with the middle and lower

layers set at 180 degrees, and activate both the upper and lower

heating elements for 30 minutes. After removing it from the oven,

invert the mold. The cup can be easily removed and placed on the

grill to cool.

8. Melt the chocolate to make chocolate sauce, and chop the

almonds and cashews into small pieces.

9. Use a brush to evenly coat the cup with chocolate sauce, and

sprinkle it with chopped almonds and cashew nuts. Then, place

the cup in the refrigerator or freezer for 30 minutes.

10. Add yogurt, top it with your favorite nuts, and a delicious heart-

shaped oatmeal chocolate yogurt cup is born.

Cooking Tips:

1. Do not overbeat the butter, as it will cause the cup to become loose.

2. Do not overfill the mold with oatmeal chocolate, as it will expand

while baking. Too much batter will result in a thick bottom,

preventing the chocolate from cooking properly.

3. The oven temperature is a reference value. Adjust it according

to the actual temperature of your oven.