Health benefits
White sugar: low protein
Ingredients
Four ( 300 grams ) | Water ( Some ) |
White sugar ( 20 grams ) | Dry yeast ( 2 grams ) |
How to make butterfly steamed buns
1.Put the flour into a basin, put the sugar and dry yeast on top of the flour.
2. Pour warm water (25 degrees to 35 degrees) slowly into the basin, and use a pair of chopsticks to draw Stir in circles until fluffy.
3. Use a small bowl to scoop out half a bowl of noodles, pour some on the table, and hold the noodles with your hands Take it out and knead it on the table for 15 minutes.
4. Knead into a smooth surface.
5. Use your hands to take some flour from a small bowl and sprinkle the smooth dough all over it.Apply evenly.
6.Put the dough into a plastic bag.
7. In summer, you can use sunlight to ferment.Place the fresh-keeping bag on the windowsill to receive heat fermentation.
8. Ferment for 40 minutes, take the fresh-keeping bag out of the house, and use a dishcloth to wrap around the fresh-keeping bag up and down Wipe them all over again.
9. To see the effect of fermentation, dip your index finger into the noodles and press down on the fermented noodles.If the dough does not bounce back when you take it out with your fingers, it proves that the dough has been cooked, as shown in the picture below.
10.Use a knife to cut into evenly sized dough pieces.
11. Knead into dough.
12.Take a dough and roll it into a long strip.
13. Start rolling with both ends inward.
14.Looks like it’s rolled up.
15. Use chopsticks to add it into a butterfly shape.
16.Use a knife to cut the top to make the butterfly antennae.
17. Separate to both sides.
18. Everything is done well and placed around.
19.Arranged in a row.
20.Put these butterfly steamed buns in an oiled steamer and put them into a pot for secondary fermentation., 15 minutes, then turn off the heat and simmer for 3 minutes.
21.The steamed finished product.
22.Plate presentation.Do you like it?
Tips
Adjust the water temperature to 25 to 35 degrees, because this temperature is the best temperature for yeast powder to ferment.Add water in a slow trickle.Be careful not to pour all the water into the basin at once.Stir while pouring until it becomes soft and soft.During fermentation, the noodles should be placed in a basin and covered with a moist steaming cloth.Don't let it stick to the plastic bag after fermentation like I did, wasting part of the noodles.After the facial hair is healed, it proves that it is ready when you poke it with your fingers and it does not shrink back.After styling is completed, a second rise is required.Steam for 15 minutes, then turn off the heat and simmer for three minutes.
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