Butterflies

1

Pumpkin goes to the skin, slices, evaporates in the steam pan, and when it cools, it is made of spoons。

2

When the yeast is placed in a hot water and dissolved into a solution, they fall into the flour and are added to the pumpkin mud, milk, egg fluids and a proper amount of white sugar, which is fermented with a fermentation of a skin full of smooth pasta; and the fermented face is placed on the board with flour that is fermented with sufficient pressure on the air, which is then barmed into pieces and divided into small agents weighing about 40 grams. Put the small agent into a long strip of small fingers。

3

Roll the long bars from both ends to the middle, making them two relative rolls。

4

Roll back together。

5

Put chopsticks in the lower position and put them in the middle。

6

Finally, the butterfly's tentacles are cut open with a knife and can be sharpened slightly with a finger; at some point, the dishes are made。

7

It will be covered with slightly wet veils, with 20 minutes of silent second fermentation; and it will be able to add a proper amount of water to the steam pot, wet and dry it on the steambox, put it in a well-developed butterfly, cover it, turn it off in 15 minutes of steam, and wait five minutes for the pan to be removed。

1. Due to the different flour used and the different sizes of the eggs, the amount of milk required may also vary; so when adding milk, it should be poured in several times, and you can add or subtract it according to the actual situation.
2. The fermentation time of the dough will vary depending on the temperature. The method to judge whether the dough is fermented well is: dip your fingers with flour and insert it into the dough. After pulling out your fingers, the dough around the fingerprint does not rebound or sink, which means that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprint sinks quickly, the dough is over-fermented and can be saved by adding baking powder to knead it evenly; generally speaking, when the dough is fermented until it is twice the size before fermentation.