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1
50g milk + 50g original yogurt + 20g fine sugar + 25g whole egg liquid, stir evenly. -
2
Stir evenly. -
3
Add 5 grams of corn starch and 5 grams of low-gluten flour, and mix evenly again. -
4
Add 8 grams of melted butter and mix evenly. 
5
Heat over water and stir until thick.-
6
The yogurt filling is ready (low heat, stirring constantly, about 8 to 10 minutes). -
7
Put it into a piping bag and bring it to room temperature before use. -
8
250g high-gluten flour + 10g milk powder + 10g sugar + 3g yeast + 160g pure milk + 5g condensed milk + 15g whole egg liquid, put into a cooking machine. Turn everything from low to medium speed and mix well. -
9
After the dough forms a thick film, add butter and salt. -
10
Knead out the glove film at high speed. -
11
Reunion, room temperature 25 degrees, cover with plastic wrap for 30 minutes (you can also put it in the refrigerator overnight to refrigerate and ferment overnight). -
12
Fermented dough. -
13
Divide into 6 equal parts. -
14
Roll into balls, cover with plastic wrap, and rest at room temperature for 20 minutes. -
15
After the time is up, take out a piece of dough. -
16
Gently tap the exhaust and roll it into a ox tongue shape. -
17
Put on appropriate amount of yogurt filling. -
18
Press one side thinly with your fingers for better adhesion. -
19
Roll up and wrap the yogurt filling tightly. -
20
Tighten the cinch. -
21
Roll into a 30cm long strip (the technique should be gentle to avoid breaking the filling). -
22
Rub both ends in opposite directions, lift both ends, and twist into a twist. -
23
Put the top through the middle. -
24
Pinch tightly. -
25
Just a little shaping. -
26
Complete them all in sequence. -
27
Take a peanut embryo, quickly run it through cold water, and coat it with bread crumbs. -
28
Finish everything in sequence, cover with plastic wrap, and let rise again at room temperature for 30 minutes. -
29
Heat oil in a pan, about 180 (try it with chopsticks, small bubbles will appear). -
30
Add in the fermented twist. -
31
Medium-low heat, turn over halfway through, fry until golden brown, remove and drain the oil. -
32
Okay. -
33
Picture of the finished product. -
34
Picture of finished product. -
35
Crispy on the outside and soft on the inside, try it.