Pumpkin butterfly roll

Overview

This butterfly roll is actually a steamed bun, but the shape has changed. While I was still taking pictures, my daughter ate two of them with her left hand and one with her right hand. It turns out that the sales volume is much better than the pumpkin steamed bun, haha.

Tags

• snacks
• common dishes
• flour
• pumpkin puree
• yeast

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Dissolve the yeast with warm water, add the dough and mix well.

   

3. 3 Add appropriate amount of milk or water and knead into a smooth dough.

   

4. 4 Let rise in a warm place until doubled in size.

   

5. 5 Knead and deflate again.

   

6. 6 Cut into small pieces.

   

7. 7 Roll the small amount into long strips the size of chopsticks.

   

8. 8 Roll up from both ends to the middle.

   

9. 9 Leave a section in the middle that is not curled, and use scissors to cut it to make the antennae of the butterfly (after cutting, modify it to make it more pointed and more vivid).

   

10. 10 Use chopsticks to pinch the rolled up sides in the middle, so that the beautiful wings of the butterfly are made.

    

11. 11 After finishing the process, put it in a warm place to ferment for another 20 minutes, steam over high heat for about 15 minutes, turn off the heat and take it out of the pot after 2-3 minutes.