Two-color butterfly roll

Overview

In the past, when I saw all kinds of beautifully shaped steamed buns and flower rolls, I would feel incredible and would be very envious of those who knew how to make noodles. Once you learn how to make steamed buns, you will find that it is not difficult, it just requires a little more effort! The butterfly shape I made today is a pasta that amazed me Zeng Jin. As long as you master the skills, everyone can make it!

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• wolfberry juice
• yeast
• water

Ingredients

Steps

1. 1 Wash 1 small handful of wolfberry with clean water, then add water and crush it with a food processor.

   

2. 2 Strain it through a strainer again to remove the residue and keep the juice for later use!

   

3. 3 Prepare two bowls of flour (150g each), a small bowl of water and a small bowl of wolfberry juice. Add a small spoonful of yeast to each

   

4. 4 Stir the yeast to melt, pour it into the flour, and use chopsticks to stir into a flocculent form

   

5. 5 Then knead them all into dough

   

6. 6 Roll out both pieces of dough into a rectangular shape, roll out the white one a little shorter.

   

7. 7 Brush some water between the two layers of skin, then stack them together.

   

8. 8 Then brush a thin layer of water on the white top, and roll it up from bottom to top

   

9. 9 Roll until only the yellow part remains.

   

10. 10 Use a spatula to cut into equal portions

    

11. 11 Take two small portions, face them side by side, and pinch the middle and lower parts with chopsticks. Do it all this way!

    

12. 12 Put warm water in the pot, put the dough on the steamer, ferment for about 35 minutes, then turn on medium heat and start steaming for 15 minutes!