Pumpkin Butterfly Roll
By GildaCorwin
Due to the too long fermentation time, the finished product is cracked. A fly in the ointment. Let's make a perfect finished product next time.
Recipe Recommendations
- flour 200 grams
- pumpkin 70 grams
- baking powder appropriate amount
- edible alkali a little
Steps for Pumpkin Butterfly Roll
1
Add flour to the pumpkin puree, add baking powder to make a dough with moderate hardness, and let stand to ferment.
2
Pull the dough open and when it has a honeycomb shape, the fermentation is complete.
3
Place the fermented dough on the plate, add edible alkali, knead well, and divide into small doses.
4
Align both ends and roll them up separately
5
Roll the noodles and leave a little dough for later use.
6
Use chopsticks to pinch it in the middle.
7
Cut the head open with scissors to leave out butterfly whiskers.
8
After the prepared butterfly embryo is simmered for ten minutes, put it into a steamer and steam for 12 minutes.
9
After steaming, steam for 2 minutes, open the lid and servePumpkin Butterfly Roll Make Tips
Knead the small dose into long strips.