1. Peel the pumpkin, slice it, steam it in a steamer, let it cool and mash it with a spoon.
2. Dissolve the yeast in warm water to form a solution, then pour it into the flour, add pumpkin puree, milk, egg liquid and appropriate amount of sugar, knead it fully into a smooth dough and cover it with plastic wrap to ferment; ferment the fermented dough Put it on a floured chopping board and fully knead it to squeeze out the air inside, then knead it into strips and divide them into small doses weighing about 40 grams. Knead the small agent into a long strip with the thickness of your little finger.
3. Roll up the strip from both ends to the middle to make it into two facing rolls.
4. Lean together when rolled up.
5. Use the chopsticks in the lower position and pinch it toward the middle.
6. Finally, use a knife to cut the tentacles of the butterfly, and rub it with your fingers slightly and rub the tips; at this point, the green butterfly roll is ready.
7. Cover the finished butterfly roll with slightly moist gauze and let it stand for 20 minutes for the second fermentation; add an appropriate amount of water to the steamer, moisten the clean gauze and dry it and spread it on the steamer On top, put in the green butterfly rolls, cover the pot, steam on high heat for 15 minutes, turn off the heat, wait another 5 minutes, open the lid and take it out.
Tips:1. Due to the different flour used and the size of the eggs, the amount of milk required may also be different; therefore, when adding milk, pour it in stages, which can be added or subtracted according to the actual situation.
2. The fermentation time of the dough will vary depending on the temperature. The method for judging whether the dough is fermented is: dip your fingers in flour and insert it into the dough. After the fingers are pulled out, the dough around the fingerprints does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprint sinks quickly, the dough is over-fermented. You can add baking powder and knead to save it; generally speaking, when the dough is fermented to unleavened It is sufficient when the front volume is twice as large.
