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 in boiling water before use. The filtered whey should not be wasted. The bread is superb.
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, combined with plain yogurt, the finished product is not very sweet.
4.
After the chocolate has melted, add 30 grams of filtered yogurt.
5.
Stir quickly and evenly.
6.
Squeeze it into a mold and let it cool and set it. There is no mold to wait until the temperature of the chocolate is lowered. Before solidification, you can make a ball by hand.
7.
Chocolate filling after setting.
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 excess in the refrigerator, and take it as I eat.
11.
Boil a pot under water and turn to a 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.
13.
Chocolate yogurt filling core, not very sweet.
Tips:
I use homemade plain yogurt, filtered yogurt, without sugar. Yogurt can also be replaced with light cream.
