Butterfly Mantou

Butterfly Mantou

1. After the ingredients have formed a dough, add a little oil, knead it into a smooth dough, and let it sit for ten minutes. One shot approach.

2. After standing still, roll it into a dough sheet of not less than 4mm, and use a dumpling mold to make a round sheet.

3. The wafer is folded in half on average

4. Cut around

5. Fold in the corners a little bit to make the wings look rounder.

6. After folding in the uppermost one, then squeeze the two corners into the middle to make the sharp corners. The middle one is stretched out, as shown in the picture

7. Rub the long one, fold it up, and use it as a body.

8. The tentacles are first flattened and cut open. Just rub it a little longer.

9. The clip used is shown in the figure. If there is no clip, you can replace it with a toothpick

10. The green body after pressing the pattern. Ferment at room temperature for half an hour in summer, 30 degrees in the oven for half an hour in winter, and steam for ten minutes.

11. Die Erfei

12. is it nice

13. Dielianhua