[Coarse Grain and Fine Works] Pattern rolls--children's favorite!
I remember when I was a child, my mother would make us colorful steamed buns and flower rolls during the Chinese New Year. As time went by, we were all older. This kind of colorful steamed buns and flower rolls made during the Chinese New Year has gone away from us. Recently, I saw the colorful steamed buns and flower rolls made by my friends in the world of delicious food. I also wanted to try making them myself. When I did it, I thought it would be troublesome to do that, so I innovated this simple method to make butterfly flower rolls. Although it wasn't as beautiful, it was my intention. Give it to my mother.
Butterfly popcorn roll
By ShannonKuhic
Recipe Recommendations
- cornmeal 250 grams
- white flour 250 grams
- milk a bag
- sugar a little
- salt a little
- vegetable oil appropriate amount
- milk fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Butterfly popcorn roll
1
Place the white flour and corn in half in a small basin.
2
Make a small nest in the middle of the flour, add yeast and sugar, and milk to set aside.
3
Mix into a smooth dough to awaken.
4
Wait until the dough is fully developed and it is about three times as large as the original.
5
Then knead the flour again until smooth, that is, exhaust the air, and wake for 10 minutes.
6
Roll out the awakened dough into thin slices and brush with oil.
7
Roll up the dough sheet into a roll, then cut into sections about 2 cm, and place the cut side facing up.
8
Then stretch the outer one into a butterfly's beard, then put the two together, and use chopsticks to add it to three-fifths without pinching it.
9
Put the prepared butterfly rolls on the pot to wake up for 10 minutes, steam for 12 minutes to stop fire, and take out of the pot after 3 minutes.