Two-color butterfly steamed buns
Overview
Steamed buns are the main staple food in northern China. Southerners mainly eat rice, but they also like to eat some occasionally. Especially when they are made into fancy steamed buns, they are even more pleasing to the eye and appetite. Today's butterfly steamed buns are often made at home. Adding pumpkin makes them more nutritious and more beautiful in color. The little ones at home love this colorful delicacy. It’s just that I don’t have enough time. This time I used one-time fermentation to make the steamed buns, then fermented them directly and steamed them. When they were cooked, I saw that the beautiful butterflies had changed. It was a little regretful, haha, but I made do. I suggest friends to ferment them first before making them, and then wake them up before steaming them.
Tags
Ingredients
Steps
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Raw materials
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Wash, peel and cut the pumpkin into pieces and put it in the microwave on high heat for about 5 minutes until cooked
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Prepare a little warm water around 35 degrees, add rock sugar powder and yeast and let it sit for a few minutes
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Drain the water from the pumpkin and let it cool slightly
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Crush the pumpkin into puree
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Mix pumpkin puree with approximately half of the flour
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Add yeast water, appropriate amount of warm water, lard, and salt, knead into two smooth doughs, and let them rise for 15 minutes
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Roll out both pieces of dough into thin sheets
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Place the pumpkin dough on top of the white dough, roll it into a roll from one end, and then roll it into a long strip
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Cut into appropriate size pieces with a knife
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Take out two pieces and put them side by side
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Use chopsticks to form a butterfly shape and shape it with your hands
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Use scissors to cut out the butterfly’s antennae
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When it has doubled in size, steam it in a pot. After the water boils, steam for 12 minutes, then turn off the heat and simmer for 3 minutes
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Butterfly buns are out of the oven
