How to make yogurt big twist?

Yogurt sandwich ingredients:

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corn starch

40 grams

milk

80 grams

Thick yogurt

300 grams

Twist dough raw materials:

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Eggs (of hens)

1

milk

200 grams

White granulated sugar

50 grams

honey

30 grams

High-sugar tolerant yeast

5 grams

mid-gluten flour

430 grams

Bread bran

Proper amount

corn oil

30 grams

Production steps of yogurt big twist

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Step 1

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Make yogurt stuffing first: 40 grams of corn starch is poured into a bowl.

Second step

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Add 80 grams of milk and stir well for later use.

Third step

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Pour 300 grams of original strong yogurt into a small pot and put it on a gas stove.

Fourth step

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Pour milk starch into the pot while heating.

Step five

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Keep stirring

Step 6

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Turn off the heat until it is very sticky.

Step 7

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Pour the yogurt stuffing into the basin.

Step 8

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Cover with plastic wrap, it's still cold.

Step 9

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Put it in a paper bag for use.

Step 10

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Next, make a twist: beat an egg into the chef's bucket.

Step 1 1

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Add 200g milk and 50g sugar.

Step 12

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Add 30 grams of honey.

Step 13

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Add 5 grams of high-sugar tolerant yeast and 30 grams of vegetable oil (I used corn oil. )

Step 14

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Finally, add 430 grams of medium gluten flour.

Step 15

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Start the chef's machine and knead the dough at medium speed 10 minutes.

Step 16

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After the dough is kneaded

Step 17

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Put it on the chopping board, divide it into 8 parts on average, cover it with plastic wrap and let it stand 10 minute.

Step 18

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Take a piece of dough, flatten it and roll it into a rectangle.

Step 19

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Close to you, squeeze yogurt stuffing.

Step 20

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Then wrap the yogurt stuffing with dough,

Step 2 1

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Then roll it up and pinch it.

Step 22

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Make 8 pieces in turn, cover with plastic wrap and let stand 15 minutes.

Step 23

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Rub the noodles long, about 45 cm.

Step 24

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Hold both ends and twist in opposite directions.

Step 25

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Cross the ends and tie a knot.

Step 26

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Twist into a twist

Step 27

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Do 8 in turn.

Step 28

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Prepare a deep dish, pour in water, roll the twist in the water,

Step 29

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Put it in a breadcrumb tray and roll it up.

Step 30

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Make 8 pieces in turn and ferment in a warm place for 40 minutes.

Step 3 1

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Just ferment until you are obviously fat.

Step 32

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Bake for four times first, then send the fermented twist into a preheated oven and bake at 180℃ for 25-30 minutes.

Step 33

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Roasted twist is baked.

Step 34

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Next, fry the dough twists: heat the oil pan with a big fire, and put the chopsticks in when there are bubbles.

Step 35

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Add a twist.

Step 36

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Change to medium-low fire and fry until golden brown, and then take out the pot.

Step 37

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Don't use too much firepower, lest it blow through.