The whole network super yogurt burst cannabis flower (with fresh milk mochi filling recipe)

This year, the popping yogurt and hemp flowers that exploded all over the country around the Spring Festival were deeply loved by the majority of diners, and were once on the hot search list of queuing food. It can be described as an overnight fame and instant popularity! This time I continue to reproduce this popping yogurt hemp flower , the size is big enough, the appearance of golden butter is super attractive, the outer layer is wrapped in a layer of golden breadcrumbs, fried to crispy and crispy, after biting, there is homemade yogurt custard sauce in it healthy and additive-free, the filling of the bursting pulp, is a mellow yogurt flavor (in fact, you can also replace it with other fillings you like, it doesn't matter if the pulp is bursting or not, the key is personal like), the overall taste is sweet, soft and drawn, and the hot taste is very good... This recipe is the amount that can make eight cannabis flowers, remember to adjust the amount of water according to the water absorption of the flour... Update the filling recipe of a fresh milk mochi, also put it in this tutorial, this filling tastes creamy, tender and smooth, I personally like it, friends can give it a try... Because of everyone's desire and love, so every time I will write a tutorial with a serious and responsible attitude, but there will always be some people who don't know how to be grateful, you give him an apple, he blames you for why you don't help him cut it, only know that endlessly asking, inch by inch, do not know the return. Even if you give more, you don't know how to be satisfied, you don't know how to be grateful, you have a problem, you don't know how to find your own reasons, and you write a lot of words to blame no one else, and then give a low score to the tutorial at will, such a person asks you to bypass my tutorial, and I don't welcome or accept rebuttals...

Ingredients

(1)Doughpart

Glutenflour 500 g

Yeast 5 g

Sugar 85 g

Wholemilkpowder 30 g

Wholeeggliquid 100 g

Salt 5 g

Water 230 g

Butter 35 g

(2)Yogurtfilling

Yogurt 360 g

Cornstarch 20 g

Wholemilkpowder 20 g

Whitesugar 30 g

(3)Freshmilkmochifilling

Puremilk 400 grams

Cassavaflour 56 grams

Whitesugar 54 grams

butter 15 grams

(4)Accessories:

Goldenbreadcrumbs Appropriateamount

Cooking Instructions

Add yogurt to the non-stick pan, I use Xinjiang's local Tianrun yogurt, a total of two bags...
Add whole milk powder, corn starch, white sugar, stir with a silica gel spatula until there is no uniform particle, turn on the gas stove and heat over low heat...
Stir constantly to make the heating even...
Turn off the heat when it reaches the consistency shown in the video...
Stir the spatula until it cools slightly, then put it in a piping bag...
Tie the opening, refrigerate the cold box for later use...
Insert a video of the production of fresh milk mochi filling, put all the ingredients in the fresh milk mochi recipe into a non-stick pan and heat it over low heat until the batter is lumpy, tender and sticky, stir until it cools slightly and put it in a piping bag for later use...
Add all the ingredients in the dough recipe except the butter to the chef's noodle vat...
Stir into a ball in 3 low-speed 3 gears...
Increase the speed by 5-6 and stir until the dough is firm, and the surface is delicate and smooth...
It has a strong resilience when it is pulled apart, and it can form a uniform and strong thick film, and the break is jagged...
Add the softened butter...
Stir on low speed 2-3 until the butter is completely absorbed...
Increase the speed by 5-6 and stir until the dough shows good ductility, 9 film can be divided...
Out of the tank, directly divided into about 120 grams of a dough 8 pieces...
Round in turn...
After 10 minutes of relaxation, take the first round dough...
Pat it flat with the palm of your hand...
Roll the rolling pin from the middle up and down...
Turn over, roughly arranged into a rectangle, and the bottom edge is thin...
Cut the piping bag with yogurt custard sauce into an outlet with a diameter of about 1.5cm...
Squeeze in about 30-40 grams of yogurt custard, the more yogurt custard sauce you squeeze in, the better the effect of the finished product bursting...
If you make fresh milk mochi filling, you can also squeeze into a fresh milk mochi filling, this filling is sticky, and you can use kitchen scissors to cut it for easy operation...
Lift it from top to bottom, wrap the filling first, and pinch it tightly at the interface...
Roll down with the trend...
The bottom is glued...
Interface down...
Wrap it all in yogurt custard sauce in turn...
Relax for 10 minutes, don't relax if your hand speed is slow, take the first shaped dough, knead it into about 50cm noodles from the middle to both sides, cooperate with both hands, hold both ends, and rub in the opposite direction to make the noodles stronger...
Pick up the two ends, the noodles will naturally rotate in a twisted shape, and tie the two ends to prevent them from falling apart when fried...
All of them are shaped in turn...
Take a large basin and fill it with an appropriate amount of water, and fill a flat plate with an appropriate amount of golden breadcrumbs...
Put the hemp peanut embryo into a pot and pass it over the water...
Put it in breadcrumbs...
Roll it all over and cover it with as many breadcrumbs as possible!
All over the water in turn and covered with breadcrumbs...
Fermentation to 1.5 times in the environment of humidity 70% and temperature of 35 Â°C, it takes about 30-40 minutes.
Put it in a pan preheated at 170Â°C and fry until golden brown on both sides...
The finished product, the shell is crispy ...
The inside is soft and brushed...
A super soft one...