Two-color Butterfly Steamed Buns

Name: Two-color Butterfly Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 140g pumpkin; 4g yeast; 2g salt; 10g Rock sugar powder; 10g lard

by Leaf's Little Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Steamed buns are the main staple food in northern China. Southerners mainly use rice, but occasionally they like to eat a little bit of steamed buns. Especially when it is made into a variety of steamed buns, it is more pleasing to the eye and has a great appetite.

Today, this butterfly steamed bun is often made at home. Adding pumpkin makes it more nutritious, and the color is more beautiful. The little baby at home likes this flowery delicacy. It’s just that there’s not enough time. This time I used a fermentation process to make the steamed buns. After they were cooked, the beautiful butterflies have changed. It’s a little regrettable. But, even if it will be, it’s recommended. When friends make it, ferment it before making it, then wake it up and steam it. "

Ingredients

300g Flour
140g Pumpkin
4g Yeast
2g Salt
10g Rock Sugar Powder
10g Lard

Two-color Butterfly Steamed Buns

1. Raw materials

2. Wash the pumpkin, peeled and cut into pieces, put it in the microwave on high heat for about 5 minutes until cooked

3. Prepare a little warm water around 35 degrees, add rock sugar powder and yeast and let stand for a few minutes

4. Pumpkin drains the water and cools slightly

5. Press the pumpkin into puree

6. Mix the pumpkin puree with nearly half of the flour

7. Add yeast water and appropriate amount of warm water, lard, salt, knead into two smooth doughs, and let them stand for 15 minutes

8. Roll out two dough pieces into thin slices

9. Put the pumpkin dough on top of the white dough, roll it into a roll from one end, and then roll it into a strip

10. Use a knife to cut into pieces of appropriate size

11. Take out two cross-sections facing upwards side by side

12. Chop into a butterfly shape with chopsticks and reshape it by hand

13. Use scissors to cut out the tentacles of the butterfly

14. When it reaches twice the original size, steam it in a pot, steam for 12 minutes after boiling, turn off the heat and simmer for 3 minutes

15. Butterfly steamed buns are out

Tips:
One: The skin of the pumpkin should be cleaned, otherwise it cannot be completely mixed with the dough;

Two: Make steamed buns after fermentation, it is easier to maintain a beautiful shape;

3: Put some oil on the chopsticks to prevent adhesion;

Four: The tentacles of the butterfly should be cut longer, otherwise it will shrink after steaming and it will affect the appearance;

Five: The steaming time depends on the size of the steamed buns, usually 15 minutes;

Six: It is best to put cold water into the pot, and the steamed buns are slowly heated.