Raw materials: pure milk, corn starch, sugar, yogurt, eggs, bread crumbs and low-gluten flour.

1, self-made sugar-free yogurt, 10 hour constant temperature fermentation.

2. Preparation: 800g sugar-free yogurt, 226g condensed milk and 70g corn starch.

3. Add yogurt and condensed milk into a non-stick pan in turn, stir well, and turn the cooker on low heat.

4. At this time, add corn starch, turn the cooker to low heat, continue to stir until the yogurt thickens, lift the rubber shovel to invert the yogurt into a triangle, and then turn off the heat.

5. Brush a thin layer of cooking oil around the crisper, pour in thick yogurt, smooth the surface, cover and refrigerate for 4 hours until the yogurt solidifies.

6, preparation: 1 eggs, break up; Put some bread crumbs on the plate.

7. After refrigeration, take out the fresh-keeping box, the yogurt has solidified, and it is upside down on the chopping board, and QQ pops up. Cut vertically into long strips with a knife and cut in half. Take a yogurt bar and put it in the egg bowl.

8. Yogurt strips are coated with egg liquid, rolled in bread crumbs and wrapped in bread crumbs. Prepare the rest in turn and put them in a baking tray.

9. Put 8 pieces of yogurt on the baking tray, put them in the oven, set the baking temperature to 170 degrees, bake for 15 minutes, and take out the baking tray after baking.