Double butterflies
By VicentaLakin
The buns are the main staple foods in the north of China, and the southerners are predominantly rice-based, but they are particularly popular at occasional meals, especially in the form of groceries, which make people happy and hungry. Butterfly buns are often made at home today, with pumpkins, more nutritious and more colorful. It's just that there's not enough time for me to use a fermentation once, to make a bun, to ferment, to ferment, to ferment, to ferment, to look, to look at the beautiful butterflies that have changed, to a little regret, huh, but it's a good thing, to suggest that friends do ferment, to do it, and then wake up and steam。
Recipe Recommendations
- sweetening
- steamed
- several hours
- ordinary
Steps for Double butterflies
1
Raw materials
2
Pumpkin washes and pelts into microwave fire for about five minutes until ripe
3
A little warm water around 35 degrees, with ice cream powder and yeast still for a few minutes
4
Pumpkin filtrates. It's cold
5
Pumpkin to mud
6
Combining pumpkin mud with nearly half the amount of flour
7
Add yeast and a proper amount of hot water, pig oil, salt, rubbing into two smooth faces, awake for 15 minutes
8
I've grown two noodles
9
Put the pumpkin noodles on the white noodles, roll them from one end to another, then rub them up
10
Cut it in the right size
11
Take out two pieces facing up
12
With chopsticks in the shape of a butterfly, with full hands
13
Cut the tentacles of butterflies with scissors
14
It's twice as big as it used to be, 12 minutes after the water starts to steam, 3 minutes after the fire
15
Butterflies are out of the pot