Main Ingredients:
High-gluten flour: 250g; Milk powder: 10g; Yeast: 3g; Condensed milk: 5g; Whole egg liquid: 40g (25g for filling); Butter: 20g; Salt: 2g; Whole milk: 210g (50g for yogurt filling); Sugar: 30g (20g for yogurt filling).
Ingredients (Yogurt Filling):
Plain yogurt: 50g; Cornstarch: 5g; Low-gluten flour: 5g; Melted butter: 8g; Bread crumbs: as needed.
Seasoning:
Oil: a little bit.
Taste: Sweet; Cooking Method: Deep-fry; Time: Several hours; Difficulty: God-level.
Detailed Steps for Making Yogurt Twist Pastry
Mix 50g milk + 50g plain yogurt + 20g fine sugar + 25g whole egg liquid until well combined.
Mix well.
Add 5g cornstarch and 5g low-gluten flour, mix well again.
Add 8g melted butter, mix well.
Heat over water, stir until thickened.
Yogurt filling is ready (keep stirring over low heat for about 8-10 minutes).
Transfer to a piping bag, let it sit at room temperature.
Combine 250g high-gluten flour + 10g milk powder + 10g sugar + 3g yeast + 160g whole milk + 5g condensed milk + 15g whole egg liquid in a stand mixer, mix on low to medium speed until well combined.
Add butter and salt after the dough forms a rough film.
Knead on high speed until a smooth dough forms.
Round the dough, let it rise at 25°C for 30 minutes covered with plastic wrap (or refrigerate overnight for fermentation).
Fermented dough.
Divide into 6 equal portions.
Shape each portion into a ball, cover with plastic wrap, and let it rest at room temperature for 20 minutes.
Take out one portion after the resting time.
Gently deflate, roll out into an oval shape.
Pipe an appropriate amount of yogurt filling.
Press one side thinly with fingers for better sealing.
Roll up tightly to enclose the yogurt filling.
Pinch to seal the edges.
Gently roll into a 30cm long strip (be gentle to avoid bursting the filling).
Twist both ends in opposite directions, then twist into a twist shape.
Pass one end through the center.
Pinch tightly.
Shape slightly and it’s ready.
Repeat for all portions.
Take a twist pastry, quickly dip in cold water, then coat with bread crumbs.
Repeat for all, cover with plastic wrap, let it rest at room temperature for another 30 minutes.
Heat oil in a pan to 180°C (test with chopsticks, bubbles should form).
Fry the fermented twist pastries over medium-low heat, turning halfway, until golden brown, then drain excess oil.
Done.
Finished product.
Finished product.
Crunchy outside, soft inside, give it a try.
