Yogurt is a lactic fermentation product from fresh cow’s milk, powdered milk or animal milk that has been defatted and pasteurized by pasteurization method at a temperature of 80-90 °C. Yogurt contains a lot of minerals such as calcium, vitamin C, vitamin D, zinc, lactic acid and probiotics … Supports digestion, strengthens resistance and prevents high blood pressure, helps lose weight, protects teeth, good for bones, skin and hair.
1. Taiwanese yogurt cake
Material:
- 8 unsalted sandwiches
- 2 jar of sugary yogurt
- 3 tablespoon condensed milk
- 1 tablespoon tapioca flour (mixed with 50ml of water)
- 1 tablespoon mayonnaise
How to make it
- Put a saucepan on the stove, stir in 2 jars of yogurt, condensed milk and mayonnaise over low heat until bubbling. Put in a pot of tapioca water and stir until the paste is thick, then turn off the burner. Place the mixture in an ice cream or plastic bag and place it in the refrigerator for 20 minutes.
- Use a dough rolling tool to roll the bread to clean. Cut the fringe around. Roll the freshly rolled cake in half. Use a food brush to dip water (or fresh milk) in 2 ends, leaving 1 end to add the filling. Use the tip of the knife to apply enough pressure so that 2 pieces of bread stick together.
- After 20 minutes, remove the filling from the refrigerator. Cut 1 small hole at the end of the bag and add the filling to the earlier end of the cake. Sweep the juice and squeeze it to finish the yogurt cake.
2. Deep-fried yogurt cake
Material:
- 100ml fresh milk without sugary
- 1 egg
- 1 chiken egg yolk
- 15g sugar
- 10g cornstarch
- 1 Cheese Piece of Pho Mai Con Bo Cuoi
- 100g sugary yogurt
- 5g Light butter
- 20ml condensed milk
- 10 Sandwich pieces
How to make it:
- Place in a bowl 1 egg yolk, 15g of beaten sugar until the mixture turns light yellow. Finely sift 10g cornstarch, 20ml of condensed milk into the egg mixture and mix well to blend.
- Slowly put 100ml of warm milk in a bowl and stir well. Next, add 100g of sugary yogurt and stir well. Heat the mixture on the stove over low heat and constantly stir well during cooking until the mixture thickens, then turn off the burner.
- When the mixture is hot, add 1 piece of cheese, 5g unsalted butter, 1ml vanilla and mix well. Place the mixture in a cup and cover with plastic wrap. Let cool, then put the filling in an ice cream bag.
- Cut off the 4 edges of the sandwich and use a laminate of the cake. Next, fold the piece of cake in half and use scissors to create a border. Use a knife or fork to firmly press the rim of the cake, leaving 1 end to stuff the filling. Slowly inject the filling into the cake, then continue to press hard with a knife or another to make the rim of the cake stick.
- Prepare 1 cup beaten chicken eggs, 1 plate of fried dough. Dip the cake in turn in chicken eggs, then coat through 1 layer of fried dough. Put the pan on the stove, add the oil and fry the cake over medium heat until both sides are evenly golden.
3. Potato yogurt cake
Material:
- 2 Large potato tubers
- 3 chiken eggs
- 230g wheat flour
- 200g fried dough
- 50ml fresh milk
How to make it:
- The potates are washed, left in the skin and then put in a pot of water to cover all potatoes. When boiling add a little salt. When the potatoes are cooked, remove them, let them cool and then peel them, crushing them by a spoon.
- Separate the egg yolk, after the potato is pureed, add an egg yolk, then add milk, 30g flour, add a little salt, can add pepper as you like. Perform a thorough mixing of the mixture.
- Break the other two eggs into a bowl, beat well to dissolve. Prepare wheat flour and fried dough. Perform pellets of potato mixture in a long cylinder or in a circle. After rinsing the potato balls, roll over the prepared flour cup, roll a layer of eggs, and then roll into the fried dough.
- Put the potato balls in a frying pan with oil, fry for about 3-5 minutes and the potatoes are cooked. When the fries are finished, remove the potatoes from the pan, place them on a plate lined with oil-blotting paper.
Soucre: TCTTT
