Butterfly Roll
By BlaiseDicki
Ingredients: water,white granulated sugar,yeast,cocoa powder,corn flour,Special flour for steamed buns
Recipe Recommendations
- Special flour for steamed buns 500 grams
- corn flour 100 grams
- water 300 grams
- white granulated sugar 60 grams
- yeast 6 grams
- cocoa powder 10 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Butterfly Roll
1
500 grams of special flour for steamed buns, 100 grams of corn flour, 10 grams of cocoa powder (or replace it with appropriate amount of red bean paste), 60 grams of white sugar, 6 grams of yeast, and 300 grams of water.
2
400 grams of special flour for steamed buns, 40 grams of white sugar, 4 grams of yeast and 200 grams of water. Melt the sugar and yeast with water respectively and pour them into the flour. First use chopsticks to stir into cotton wool, add about 1/4 of the cocoa powder, and knead it with the remaining 3/4 of the flour into smooth dough.
3
100 grams of special flour for steamed buns, 100 grams of corn flour, 20 grams of white sugar, 2 grams of yeast, and 100 grams of water. Melt the sugar and yeast with water respectively and pour them into the flour. First stir them into cotton wool with chopsticks, and then knead them into a smooth dough. The above three doughs ferment simultaneously for about 30 minutes (temperature 25-30 degrees C).
4
Take out the dough and roll it into rectangular thin slices with a rolling pin. Stack the white flour, corn flour and cocoa flour in order, roll it out with a rolling pin, press it tightly, and then roll it into a long strip (leave about 1 cm at the end not to finish rolling), gently rub it round with your hands.
5
Cut horizontally into dough blanks about 1 cm thick, take two dough blanks (the side with the tail dipped in water) and put them together, and clamp them with chopsticks.
6
Place the code on the steamer.
7
The secondary fermentation takes about 20 minutes.
8
Add water to the steamer and bring to a boil, steam for about 15 minutes.