Chinese pastries + butterfly steamed buns
Ingredients
- Pumpkin puree 150g
- Flour 280g
- Yeast powder 3g
Steps
1. Peel the pumpkin and cut it into thin slices, put it into a microwave-safe plate as shown in the picture, and heat it in the microwave on high heat for 5 minutes
2. Heat the cooked pumpkin while it is still hot and use a fork or spoon to crush it into pumpkin puree
3. Bring the pumpkin puree to about 30 degrees. It only needs to be warm in winter. In summer, just let it cool to room temperature. Mix the yeast and flour with the pumpkin puree
4. Knead into a smooth dough and leave it in a warm place to rise
5. Check the degree of awakening after half an hour: it can look like a honeycomb as shown
6. Knead the dough again, deflate it, and roll it into a long strip
7. The cutting agent can be any size, but it must be even in size
8. Flatten the dough and roll it into an oval sheet. Take one dough piece and fold it in half as shown in the picture, and use a scraper to squeeze out the lace
9. Use a clean comb to stamp the teeth from the middle first, and then stamp the teeth from both sides, as shown in the picture
10. Cut off the small piece of noodles below from the tail, or cut it off with a knife, and pinch both sides into a tail shape
11. Cut out the small pieces of noodles and roll them into long strips, wash your hair and use scissors to cut out the mouth
12. Cut out the butterfly whiskers in front of the butterfly wings on the main surface, place the body in the middle, use black sesame seeds on the head to cover the eyes, glue them with water to make them firm, and add random patterns on the body
13. Use a circular mold to decorate the circle, or you can omit it Wait for 10 minutes after the butterfly steamed bun embryo is ready
14. Boil in cold water for 20 minutes
15. Min Ruyi’s work: Butterfly Steamed Buns Finished product picture
Tips
- Preparation of pumpkin puree: steam it in a steamer or heat it in a microwave until it is cooked, but the moisture content is different, so you can adjust the amount of flour according to the situation
- The key to making the finished product soft is to prepare the raw embryos for proofing again
- Steam until tender for a few minutes before opening the lid, which will make it easier to cook and prevent collapse
