The freshly fried hemp flowers have a crispy skin and an especially soft inside. When you take a bite, there is a sweet and juicy yogurt filling inside. It is really super delicious!
Ingredients
- 500g plain flour
- 25g sugar
- 25g salt
- 5g baking powder
- 3g yeast
- 5g egg
- corn oil
- 25g milk
- 255g bread crumbs
Yogurt filling
- 20g starch
- 50g sugar-free yogurt
- 40g whole egg liquid
- 150g sugar-free yogurt
- 45g sugar
- 30g butter
Instructions
- Prepare ordinary flour, you can also use high-gluten flour, add sugar, yeast, salt, baking powder, and stir the dry ingredients evenly first
- Crack in another egg, add corn oil, stir for a while, then add milk in small amounts in batches, mix into a large dough, and finally knead it into a soft and non-sticky dough. Cover the lid and let it rise for about 15 minutes. After 15 minutes, the dough will be easily kneaded and smooth
- There is no need to rest the dough, just divide the dough into 9 equal portions of dough, then roll each dough into a round shape, fold it from the outside in, then roll it into a round shape, seal and proof for 20 minutes
- Next, make the yogurt filling: mix starch, thick sugar-free yogurt, and whole egg liquid into a smooth and grain-free batter
- Take up another pot, add sugar-free thick yogurt, sugar, and butter, stir slowly over low heat, melt all the butter, and bring to a slight boil
- Pour the batter you just mixed in, stirring while pouring, until all the batter is poured in. Continue stirring continuously, and slowly cook until the yogurt becomes thick.
- Let cool slightly, then pour it into a piping bag and set it aside for later use
- At this time, our dough has also woken up. Take a small dough and roll it up and down first to get out the big air bubbles, then roll it left and right into a large rectangular pancake, thin the bottom edge to facilitate closing, and then roll our dough Squeeze the prepared yogurt filling on top, you can squeeze a little more
- Wrap the yogurt with dough first, press the edges, then roll it up and pinch both ends to prevent the filling from leaking out. The preliminary shaping is complete. After everything is done, seal it and store it
- Then take the first prepared dough and knead it long and evenly. Hold it still with one hand and knead it from one direction with the other hand. When kneading becomes more difficult, lift up the two ends and twist them naturally. Together, and then seal the interface, our twists will finally be shaped, and we will do them all in sequence;
- Prepare a little more bread crumbs on the plate and a large bowl of water. First put the twists in the water, so that the surface is covered with moisture, then put it in the bread crumbs, wrap it in the bread crumbs, and shake off the excess bread crumbs
- Place on a plate and let rise for about 20 minutes. The peanut embryos are obviously enlarged, plump and light when picked up. They can rebound quickly when pressed and are ready for fermentation
- Add enough vegetable oil to the pot. The oil temperature is 50% hot.Then gently slide the twist in, and then flip it after it is slightly set. Turn on medium-low heat and continue. Fry slowly, turning over occasionally to allow it to heat evenly, and finally fry until golden brown, then take it out to control the oil
- Place it on oil-absorbing paper and absorb as much excess oil as possible. After it cools down a bit, you can eat it.
