【shandong】butterfly Roll

【shandong】butterfly Roll

1. Prepared ingredients

2. Put the medium powder, sugar, and yeast in a basin, add juice and noodles

3. And into a smooth dough

4. Ferment in a warm place to double the size. I use the oven to ferment at low temperature for 50 minutes

5. Flatten the fermented dough to exhaust, then knead and relax for 10 minutes, roll out the dough, and roll it into a rectangular shape.

6. Cut in half into two pieces, smear one piece with red bean paste, leave the other side free and don’t touch it

7. Cover the other piece and roll it out with a rolling pin

8. Roll up from bottom to top, leaving the tail unrolled

9. Then cut it evenly into small pieces, I cut 16

10. Take 2 rolls and put them together, clamp the middle with chopsticks, and then pinch out 4 corners with your hands

11. Put the whole butterfly roll in a steamer covered with greased paper

12. Prove for another 20 minutes

13. After steaming in the cold water pot for 15 minutes, do not open the lid immediately and simmer for 5 minutes.

Tips:

The color of the steamed dragon fruit butterfly roll has completely changed. People who have not tried it will certainly not believe it. The juice is thick and thin, so the amount used for kneading still has to be adjusted by yourself