【Shandong】Butterfly Roll
Overview
Pastry has a long history, and there are countless types of pastries, with ever-changing tastes and ways of eating them. The color of the red pitaya is very beautiful, I thought it would be good to make some butterfly rolls with it! Follow the steps step by step! Who knew that the moment I opened the steamer, I was really stunned. The beautiful red color completely disappeared, leaving only a light yellow color! It’s really a color-changing butterfly roll!
Tags
Ingredients
Steps
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Prepared ingredients
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Put the medium flour, sugar and yeast into a basin, add juice and make noodles
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Knead into a smooth dough
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Let it rise in a warm place until it doubles in size. I used a low-temperature oven for 50 minutes
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Flatten the fermented dough to deflate it, then knead it into a round shape and let it rest for 10 minutes. Roll out the dough and roll it into a rectangular shape
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Cut in half into two pieces, smear one with bean paste filling, leave the free end untouched
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Cover it with another piece and roll it dry with a rolling pin
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Roll it up from bottom to top, leaving the tail unrolled
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Then cut it evenly into small pieces, I cut 16 pieces
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Take 2 rolls and put them together, clamp them in the middle with chopsticks, and pinch out 4 corners with your hands
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Place the completed butterfly roll into a steamer lined with oil paper
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Ferment for another 20 minutes
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After steaming in cold water for 15 minutes, do not open the lid immediately and simmer for another 5 minutes
