Qinggao Butterfly Steamed Bun

Qinggao Butterfly Steamed Bun

1. Put all the ingredients into the basin, (if you want to make more, the ratio of tartary buckwheat flour and flour must be 1:4, otherwise the tartary buckwheat flour will be bitter if you put too much) first, stir evenly with chopsticks, and then knead it with your hands. Dough

2. Fermentation with plastic wrap;

3. The dough is fermented to twice its size, and the color of the dough is yellow-green. Take it out and knead until it is smooth;

4. Divide evenly into small doses;

5. Take out a small dose and rub it into a long strip;

6. Curl both ends to the middle;

7. The middle part bends to your side;

8. Use chopsticks to pinch between the two circles;

9. Then cut the middle with scissors, which are the two antennae of the little butterfly;

10. A beautiful little butterfly is ready;

11. The others are just as good as they are, and put them into the cage;

12. Turn on the fire, make it full of air, and steam for 20 minutes (adjust the time according to the size of the steamed bun).

Tips:

Not only visual enjoyment, but also a challenge to our pursuit of food fast and accurate, one bite, one bite...