【shandong】butterfly Roll

Name: 【shandong】butterfly Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 120g Dragon fruit juice; 20g granulated sugar; 2g yeast; 80g Red bean paste

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Pastry has a long history, and there are countless types of pastry, and its tastes and ways of eating are ever-changing. The red pitaya is very beautiful in color, I thought it would be good to make some butterfly rolls with it! Step by step, step by step! Who knows that the moment I opened the steamer, I was really stunned. The beautiful red color disappeared completely, leaving only the light yellow! It's really a color-changing butterfly roll! "

Ingredients

【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