Fall in Love with Pumpkins: [die Wu Fei Yang] Pumpkin Butterflies Roll

Fall in Love with Pumpkins: [die Wu Fei Yang] Pumpkin Butterflies Roll

1. Raw material map

2. Peel the pumpkin and cut into pieces, and steam it in the pot;

3. The steamed pumpkin is pressed into a puree with a spoon;

4. Take a stainless steel plate, sift in the flour, then add the pumpkin puree, then add an appropriate amount of yeast (because the pumpkin has a high water content, so there is no need to add water, you can add yeast when the pumpkin puree is at room temperature) and a little salad oil;

5. Use chopsticks to stir into flocculent;

6. Knead the flour thoroughly (hand light, pot light, surface light), then cover with a damp cloth or plastic wrap and ferment in a warm place;

7. The pumpkin dough has fermented to 1.5 times its original size;

8. After the fermented dough is fully kneaded, the bubbles in the dough are fully kneaded;

9. Dough paste

10. The method of butterfly roll is illustrated by the picture: Knead the agent into a long thin strip;

11. Roll up from both ends to the middle;

12. Fold up as shown;

13. Clamp it from the middle with chopsticks to form the butterfly's wings, and then cut it from the middle with a knife or scissors to form the butterfly's whiskers.

14. Put the prepared butterfly rolls on the rice dumplings, place them on the steamer, and let stand for 10 minutes.

15. After the water boils, steam it on high heat for 12 minutes, then uncover the lid after 2 minutes. It is more convenient to have a multi-layer steamer, and you can steam more than one at a time.

16. Steamed Pumpkin Butterfly Roll

Tips:

1. Add a little salad oil to the dough to make the buns more shiny.

2. To make steamed buns, you can decide whether to add sugar or not according to the material or your preference.