Yogurt Chocolate Gnocchi
1.
Pour homemade plain yogurt into cotton cloth, put the stick on the chopsticks into a tall glass, and filter out the whey. The cotton cloth used for filtering should be boiled and disinfected with boiling water before use. Don’t waste the filtered whey, it’s great for making bread.
2.
The filtered thick yogurt is sour cream.
3.
The dark chocolate coins melt at about 50 degrees of warm water. Pay attention to the water temperature not to be too high, otherwise the chocolate will easily separate from oil and water. For the chocolate coins, I used 67% cocoa butter, and paired with plain yogurt, the finished product is not very sweet
4.
Add 30 grams of yogurt
5.
Stir quickly and evenly
6.
Squeeze it into a mold and let it cool and set it. If there is no mold, you can wait until the temperature of the chocolate is reduced.
7.
After setting the chocolate filling
8.
400 grams of glutinous rice flour is mixed with 320 or 80 degrees warm water to form a dough. Mixing noodles with hot water will make you more resilient
9.
Take an appropriate amount of dough and wrap the chocolate filling
10.
Bao Yanshi. You can eat as many packets as you like. I pack it all at once, freeze the extra in the refrigerator, and take it as I eat
11.
Boil a pot under water, turn to low heat after boiling
12.
When the glutinous rice balls float up, cook for about 3 minutes until the glutinous rice balls become bigger obviously.
Tips:
The homemade plain yogurt strained yogurt I use is not sweet. You can also use whipped cream instead.
