Steamed bread with corn and butterfly

Steamed bread with corn and butterfly

Introduction:

"Beautiful food for children - Butterfly steamed bread."

Production steps:

Step 1: knead the fermentation surface map back to the state before fermentation.

Step 2: rub long strips and roll them up from both sides.

Step 3: roll it into a butterfly.

Step 4: clap the chopsticks in the middle with the palm of your hand, so that they can be easily clamped.

Step 5: pick it up from two-thirds of the place with chopsticks, cut it from the middle of the antennae with a knife, slant a little, and the antennae are sharp.

Step 6: after standing fermentation, steaming.

Materials required:

Corn flour: right amount

Flour mixed fermented dough: appropriate amount

Note: the force should be just right, too much force is easy to clip off, and it is not good-looking, and it is easy to disperse without force. #The corn flour I used this time, I was greedy, put too much, sticky is not good, so the butterfly is not so perfect #, can play by themselves, with a variety of colors, carrot yellow, spinach green, purple potato purple #, when rolling, the layer is not the more the better, three layers are the best. #It's best to look down at the ends of the two ends, and they will be hidden when they are clamped up. #Make butterfly steamed bread evenly and patiently. Don't regard making butterflies as steamed bread, just as if you are doing artistic creation. Only when you are careful and patient can you make them more beautiful.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original