Corn butterfly steamed buns

1

Rub the fermentation surface back to the state before fermentation.

2

Rub into long strips and roll them together from both sides.

3

Roll it into a butterfly embryo.

4

Use your palm to tap it in the middle so that the chopsticks can be easier to hold.

5

Pick it up with chopsticks from two-thirds of the area, and use a knife to cut it through the middle of the antenna. If you tilt it a little, the antenna will be sharp.

6

Allow to stand and ferment, and steam.

#，The pressure needs to be just right; too much force makes it easy to pinch off and looks bad, while too little force makes it fall apart.#，I used corn flour this time. I got greedy and added too much, so the stickiness wasn't good, which is why the butterflies aren't perfect.#，You can get creative and use various colors, like the yellow of carrots, the green of spinach, the purple of purple potatoes...#，When rolling, more layers aren't necessarily better; three layers look the best.#，It looks best when the tips at both ends point downwards; they will be hidden when pinched together.#，Making butterfly steamed buns requires rolling them evenly and being patient. Don't treat making butterflies like just making steamed buns; treat it as an art creation. That kind of care and patience is what makes them look good.