[yogurt and toast Cup] recipe-Chinese Food-best chinese food recipes-cooking food

[yogurt and toast Cup]

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Included in 10 minutes a day. Delicious breakfast on the table component-2 cups. [about some things] at present, only Dou Guo and Halloween, the Sina blog @ sugar cake, are mixed. Other places are reprinted, so I can't see or reply to all the news comments. I'm very sorry. Douguo and sina will check the news~-

Cooking ingredients

Cooking Steps

Step1:Preheat the oven at 200 ℃. Remove the four sides of white toas

Step2:Press the toast piece into porcelain solid by han

Step3:Press into the muffin mold as shown in the figure. In a flower shape, put into the upper layer of the oven and bake for 5 minutes

Step4:Fruit for toast. I used blueberries, melons and cherries. You can choose seasonal fruits according to your preference. Cut them into small piece

Step5:The toast cup is set after baking. The surface is yellowis

Step6:Spread a layer of fruit on the bottom and pour in yogurt. Add about 2 tablespoons to each of them

Step7:Spread another layer of fruit on the surface. Garnish with mint leaves

Step8:Finished product

Cooking tips:Use toast slices to make lovely containers for fresh fruit salad. It's good-looking and rich. Besides, it can also be made into toast tarts with different fillings. If there's a cutting die, you can cut toast slices into different shapes. That's the bowl shape with different lace effects. What's the weather like today? This universal problem is really good enough to use diary. Weather comes. It's still cold in May. Even so, the girls on the main road are dressed in cool clothes and can't fall in the wind. It's a physical and mental challenge. I'm wearing sweaters and thick coats and shaking my neck three times. It's really an advice to people like me that they can't even wipe their saliva when they see beautiful aunts are about to wipe their saliva indecently There's a conjecture about reverence. Actually, I'm not willing to admit that in fact, girls don't feel cold. Only I do? After all, I feel my patience