Yogurt Twist

Name: Yogurt Twist
Yield: 4 servings
Cuisine: Snacks
Ingredients: 250 g High-gluten flour; 10 g Milk powder; 3 g Yeast; 5 g Condensed milk; 40g whole egg liquid; 20 g Butter; 2 g Salt; 210g Pure milk; 30g Sugar; 50 g Original flavored yogurt; 5 g Cornstarch; 5 g low-gluten flour; 8 g Melted butter; to taste Bread crumbs; generous amount oil

A golden twisted doughnut filled with a creamy yogurt custard made by gently cooking milk, yogurt, egg, and butter with starch until thick, offering a crisp shell and tangy, silky center.

0 minNewHard Snacks Deep-fry Sweet

Instructions

1
50g of milk, 50g of plain yogurt, 20g of fine sugar, 25g of whole egg liquid, mix well.
2
Stir evenly.
3
Add 5 grams of cornstarch and 5 grams of low-gluten flour, and mix evenly again.
4
Add the 8 grams of melted butter and mix well.
5
Heat in a water bath and stir until thickened.
6
The yogurt filling is ready (cook over low heat the whole time, stirring constantly, about 8–10 minutes).
7
Put it in a piping bag and use it after bringing it to room temperature.
8
250g high-gluten flour, 10g milk powder, 10g sugar, 3g yeast, 160g pure milk, 5g condensed milk, 15g whole egg liquid, put into the stand mixer, mix all at low speed first and then medium speed until evenly combined.
9
After the dough comes together and forms a coarse film, add butter and salt.
10
Rub quickly to form a glove-like membrane.
11
Let it rest, room temperature 25°C, first fermentation for 30 minutes covered with plastic wrap (or you can refrigerate it overnight in the fridge for fermentation).
12
The fermented dough.
13
Divide evenly into 6 parts.
14
Roll them into balls separately, cover with plastic wrap, and let them relax at room temperature for 20 minutes.
15
After the time is up, take out a piece of dough.
16
Lightly pat the dough, and roll it into a shape resembling a cow's tongue.
17
Squeeze in an appropriate amount of yogurt filling.
18
Use your fingers to press the thin part from the side, making it easier to adhere.
19
Roll up and tightly wrap the yogurt filling.
20
Tighten the closure.
21
Roll into a 30cm long strip (use a lighter touch to avoid breaking the filling).
22
Twist both ends in opposite directions to create tension, lift both ends, and twist into a twisted shape.
23
Thread the closing from the middle.
24
Squeeze tightly.
25
A slight adjustment is enough.
26
Complete them all in order.
27
Take a peanut germ, quickly rinse it in cold water, and coat it with bread crumbs.
28
Complete all steps in order, cover with plastic wrap, and let rest at room temperature for another 30 minutes.
29
Heat oil in a pan to around 180°C (test with a chopstick; small bubbles will appear).
30
Put in the fermented mahua.
31
Fry over medium-low heat, flip halfway through, fry until golden brown, then remove and drain the oil.
32
Alright.
33
Finished product image.
34
Finished product image.
35
Crispy on the outside, soft on the inside, give it a try.