Butterfly roll
By VicentaLakin
Butterfly rolls are often found in breakfast, colorful and particularly tempting, except that they feel that their pasta is not as good as those of the North, and it's so envious to see that they can make all kinds of pasta at random that they learn, and they don't work well。
Recipe Recommendations
- low-gluten flour 130g
- white granulated sugar 20g
- yeast 3g
- high-gluten flour 70g
- milk 50g
- food coloring appropriate amount
- qingshui 80g
Steps for Butterfly roll
1
Preparation materials
2
Water, white sugar, evenly mixed in the mixer drum, evenly mixed in yeast
3
Add flour, and make noodles, rub them to the surface
4
Put it in the bowl. Cover the fermentation with a membrane
5
fermented noodles, taken out, pressed, softly to the surface smooth, split into two equals
6
Take a troupe and grow the squares with a cane, and try to be thin, so that it becomes clear
7
Take another group of pasta, add edible pigments, press soft and flat, and then grow into squares, and you'll have two pieces of skin. Together, cut the corner with a knife
8
From both ends to the middle
9
Cut it to about two centimetres thick, flatten it open, bend it in the opposite direction and cut it from the middle
10
Plugged with chopsticks at a third of the tail, grafted the butterfly's waist, pressed on it, shaped it
11
Well-formed butterflies
12
将Well-formed butterflies花卷二次醒发，醒发至原体积1.5倍大即可，醒发好后，蒸锅加入水烧开，把花卷放入蒸锅里大火蒸15~20分钟即可
13
Completed Chart
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Completed Chart