This yogurt hemp flower is particularly soft and delicate, the taste is soft and sweet, the sandwich of homemade yogurt filling, sour and sweet, and a little flowing heart, the taste is very rich. I think it's a complete twist of bread. It is not very troublesome to make, and it can be fermented once. When boiling the yogurt filling, you can't boil the yogurt too thickly, so that the filling is not soft. Try it for friends who like it
By dimension one by one
Ingredients for yogurt filling:
Yogurt 320 g
Corn starch 25 g
Sugar 30 g
Ingredients for dough:
High gluten flour 500 g
Salt 5 g
Sugar 80 g
Yeast 5 g
2 eggs (approx. 100 g)
Milk 230 ml
Corn oil 30 g
1: Add yogurt, corn starch and sugar to the non-stick pan and stir well until there are no particles
2, the minimum fire slowly boiled, must not leave, need to stir constantly.
3, because of the addition of starch, slowly will become more and more thick, and finally boiled to a paste that is not easy to flow, turn off the heat. Stir until it cools down (because yogurt is easy to clump when cooling down), and stirring while cooling down will make the taste more delicate. When it is not hot, it can be put into a framed flower bag and set aside. (I use strawberry yogurt, so inside is strawberry pulp)
4, add high flour, salt, sugar, yeast, eggs, milk in the dough jar, stir until there is no dry powder when adding corn oil or butter can be, so that the finished product is cold and not easy to harden
5, whether it is hand kneading or cooking machine, it is best to knead out the film, even if the film can not be kneaded, but also kneaded into a smooth dough
6: After kneading, directly rub the long strips into 8 uniform agents (I made a half of the amount). All the agents are rolled round and covered, and relaxed for 15 to 20 minutes (the relaxation here must be in place, otherwise it is not easy to roll out)
7, take out a agent, be sure to shoot a thin powder anti-stick. Place the agent directly on the board, i.e. face up
8, roll out the rectangle and turn it over, the bottom edge is flattened, so that it is easier to fit when rolled up. Squeeze in the yogurt filling
9. Roll up from top to bottom
10. Pinch the two ends tightly to prevent revealing the filling. Each one is so well covered and relaxed for about 10 minutes.
11, take out the first good agent and slowly rub the long and fine, twist the two ends in the opposite direction, and then fold and pinch the two ends, and then rub the double strands to make the twist roll tight
12, just hide your head like this.
13, do a good job of all the blanks
14: Prepare a small basin of water and cover the twist blank with a layer of water
15: Put the water-soaked twist blank directly into the breadcrumb and let the dough roll over the breadcrumbs
16, in turn to do a good job, cover tightly sealed, fermentation to twice as large (the volume of the fermented dough blank has become significantly larger, put in the hand to sweep a will feel light fluttering is the fermentation is good)
17, pour oil into the pot, the oil should be more, when it is 50% hot (about 150 degrees), put in the raw blank, slowly fry over low heat. The fermented raw blank is floated up after the pot is put into the pot, and after a little setting, it is repeatedly turned over to make it heated evenly. Fry until the outer layer is deep brown, the inside is cooked thoroughly, and it is ready to go out of the pan
18. Soft on the outside and soft on the inside
19. Let's eat. True fragrance
I think the yogurt is still the original taste is better, the taste is more delicate
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