The butterfly flies

The butterfly flies

Introduction:

"It's really a sense of accomplishment to see a beautiful butterfly born in my hand! When the children came home, they all said in one voice: Wow! WOW! WOW

Production steps:

Step 1: peel the pumpkin, slice it, steam it in a steamer, cool it in the air and mash it with a spoon.

Step 2: dissolve the yeast in warm water and pour it into the flour, then add pumpkin puree, milk, egg liquid and appropriate amount of sugar, and knead it into smooth dough fully, then cover it with plastic film for fermentation; put the fermented dough on the chopping board sprinkled with flour, fully knead out the air inside, and then knead it into strips, and divide it into small dosage forms of about 40g. Knead the small dose into a strip of small fingers.

Step 3: roll the strip from both ends to the middle to make it two opposite rolls.

Step 4: roll and lean together.

Step 5: with chopsticks in the lower position, to the middle clip.

Step 6: finally, use a knife to cut the tentacles of the butterfly, and use your fingers to rub them slightly. At last, the butterfly dish is ready.

Step 7: cover the green butterfly roll with slightly wet gauze, and let it stand for 20 minutes for the second fermentation; add appropriate amount of water into the steamer, wet the clean gauze, dry it and lay it on the steamer, put the green butterfly roll into the steamer, cover the pot, steam over high heat for 15 minutes, then turn off the fire, and take it out after 5 minutes.

Materials required:

Flour: 350g

Pumpkin: one piece

Dry yeast: 4G

Pure milk: 70 ml

Warm water: 50 ml

Eggs: 2

Sugar: right amount

Note: 1. Due to the different flour and egg size, the amount of milk may be different; so when adding milk, pour it in several times, according to the actual situation. 2. The fermentation time of dough varies with the temperature. The method to judge whether the dough is well fermented is: dip your finger with flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint will not rebound and sink, indicating that the fermentation is just right. If the dough around the fingerprints rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprints subsides quickly, the dough is over fermented and can be saved by kneading it with baking powder; generally speaking, when the dough is fermented to twice the volume before fermentation, it can be saved.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor