Greedy little snack, crispy on the outside, tender inside and popping, a few steps to get

The recent explosion of the circle of friends a few Netflix snacks, so that I am the most gluttonous or bite on the popping of the yogurt big twist, soft Q cheese baked milk, sweet and soft brown sugar patties, look at it can not help drooling ~.

Think sometimes children crave, always "forced" to buy these fried things outside, but many have additives, but also not enough clean and sanitary, rather than spend money to buy worry, it is better to do it yourself.

Follow the little sister to learn, a few simple steps, at home can be done. And, casually do a big plate, the family can eat, really do not be too addictive Oh ~.

Food

RECIPE

recipe

1. popping yogurt twists

2. baked milk with cheese

3. Brown sugar patties

Popped Yogurt Twists

The popped yogurt sesame flower is covered with a layer of golden bread crumbs, fried crispy and crunchy, and when you bite into it, it has a soft and silky texture.

Ingredients

Dough part.

500g of high gluten flour, 5g of yeast, 85g of sugar, 30g of whole milk powder, 100g of whole egg, 5g of salt, 230g of water, 35g of butter

Yogurt filling.

Yogurt 360g, corn starch 20g, whole milk powder 20g, sugar 30g

Accessories: golden bread crumbs appropriate amount

Method

1. Add yogurt, whole milk powder, corn starch, and sugar to a non-stick pan and stir continuously until it is heated evenly.

2. Simmer until it reaches the consistency as shown below.

3. Add all the ingredients in the recipe except butter to the mixer and mix until the dough is strong and the surface is fine and smooth, then add the softened butter and mix until the butter is completely absorbed and knead until a film forms.

4. Divide the dough into about 8 120g dough balls, roll them out in order and relax for 10 minutes.

5. Take the rounded dough and flatten it with your palm, roll out the dough from the middle up to the bottom with a rolling pin, and then the bottom edge.

6. Cut a 1.5cm diameter outlet from the yogurt sauce bag and squeeze in about 30-40g of yogurt sauce.

7. Lift the bag from the top down and wrap the filling first, pinching tightly at the joints. Cover all in turn with yogurt sauce and let relax for 10 minutes.

8. Roll the relaxed noodles into 50 cm noodles, with both hands, hold down both ends, and roll in the opposite direction to make the noodles strong, pick up both ends, the noodles naturally rotate in a twist shape, and make a knot on both ends to prevent them from falling apart when frying.

9. take a larger basin, fill it with an appropriate amount of water, and a flat plate filled with an appropriate amount of golden bread crumbs.

10. Put the sesame peanut embryo into the basin over water, and put the bread crumbs rolled over, and as much as possible sticky bread crumbs. Fermentation is 1.5 times larger, it takes about 30-40 minutes.

11. Put into the frying pan and fry until both sides are golden brown.

12. When the fried twists are gently bitten, the golden bread crumbs will rustle off, the charming wheat flavor compels the nose, and the crispy outside and soft inside of the twists effortlessly conquer the taste buds. The delicate yogurt filling slides from the tongue to the stomach, super satisfying.

Baked milk with cheese

Milk is delicious! The skin is burnt, the inside is tender, and the taste is so creamy and rich that once you taste it, your kids will be clamoring for it every day.

Ingredients

500g milk, 50g corn starch, 40g sugar, 1 slice of cheese, 3 egg yolks, 5 drops of lemon juice

Method

1. Put the milk, sugar, cornstarch, and two egg yolks into a small saucepan, turn the heat on low and stir while heating.

2. After thickening, there will be a lot of large particles appear, then you have to continue to stir a little vigorously until thick, but smooth and grain-free. If you do not mix properly, the core may be sticky after baking.

3. Pour into molds, square or round, smooth the surface, and chill in the refrigerator for 3 hours or more.

4. Remove from the mold, cut into your favorite shape and brush the surface with the reserved egg yolk mixture.

5. Preheat the oven to 392 degrees F (200 degrees C) and bake for 22 minutes, or until the surface has charred spots of your liking.

6. The baked milk is crispy on the outside, soft and dense on the inside, and melts in your mouth. The creamy aftertaste makes the sweetness spread to the heart.

Tips

The only thing you need to pay attention to is to have the patience to boil the liquid into a thick paste and then stir it a few more times, it will be more delicate.

Brown Sugar Patties

Mo chi is a snack made from steamed and pounded glutinous rice, which is crispy and delicious when fried.

Ingredients

500g glutinous rice, 100g brown sugar, a little soybean flour, cooking oil, water

Method

1. wash glutinous rice, and soak it in cold water for more than 6 hours to make it fully absorb water. 2.

2. steamer drawer covered with gauze, put the soaked glutinous rice spread flat. Turn the heat to medium and steam for about 1 hour until fully cooked. Remove and put the glutinous rice into a bowl. 3.

3. Use a rolling pin to pound the rice until it is sticky. (Add a little sugar when pounding glutinous rice for better taste.)

4. Line the mold with plastic wrap, put the glutinous, rice, and press firmly. 5.

5. Seal and freeze in the refrigerator for 1 hour, then take out the frozen patties and cut into small pieces of uniform size. 6.

6. Heat the oil in a pot until it reaches 70% heat, then add the patties and fry them over low heat until they are golden brown.

8. Pour water and brown sugar into the pot. Simmer over low heat to make brown sugar syrup, then cool.

9. When the patties are fried and drizzled with brown sugar syrup, the crispy skin of the patties is covered with rich brown sugar syrup, which makes the taste richer and more delicious.

Tips

1. Soak glutinous rice for at least 6 hours. 2.

2. When boiling brown sugar, turn off the heat at low heat until dense bubbles form, and adjust the sweetness according to your taste.

3. Put the patties into the frying pan one by one, so they won't stick together easily.