Pumpkin Butterfly Steamed Buns
Overview
I originally wanted to make butterfly steamed buns yesterday, but it was too late yesterday to take pictures, so I put the semi-fermented dough in the refrigerator to chill. When you wake up in the morning, the dough is already fermenting in the refrigerator. I like to play with the dough and make steamed buns of various shapes when I have nothing to do. I find it very interesting. The moment I open the lid of the pot, there is always a surprise waiting for me~~^_^ If you have children at home, this is the most popular!
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Ingredients
Steps
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Put the yeast into the flour, and add the pumpkin puree into the flour in batches.
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Knead into a smooth dough of moderate hardness and cover with plastic wrap.
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Ferment until 2-2.5 times the original size.
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Take out and knead thoroughly. Divide into several equal doses.
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Take a piece of dough, knead it evenly and roll it into a long and thin strip.
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Roll up from both ends to the middle.
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Leave a small section in the middle unrolled.
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Use scissors to cut out the butterfly's antennae. (Try to cut at an angle, the sharp ones look best.)
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Use chopsticks dipped in a little flour (to prevent sticking) and pinch it in the middle.
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The butterfly shape comes out.
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Make all the butterfly greens in sequence, place them in an oiled steamer, and let them rise for 15 minutes (the rising time should be adjusted according to the temperature at that time. When it was very hot some time ago, 8-10 minutes will be enough. In winter, it needs to be placed in a pot filled with warm water to rise)
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Bring to a boil over high heat, turn to medium heat for 15 minutes, turn off the heat and simmer for 3-5 minutes before opening the lid.
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A basket of golden butterflies, isn’t it cute?
