Three-color butterfly steamed buns

"Flocks of butterflies gathered and scattered, colorful wings in the sunlight seems to be the most beautiful satin...like butterflies such as satin wings, the thought of the perfect combination of food, I am excited.

This is the first time I've posted a recipe, so I hope you'll give me some feedback."

Ingredient Details

Main Ingredients

Plain Flour 500g

Yeast 5/6g

Milk 90ml

Pumpkin Puree 80g

Side Ingredients

Beet Juice 80g

Milk Flavors

Steaming Process

Twenty Minutes Consuming Time

Normal Difficulty

How to make butterfly steamed buns

1

500g of flour divided into three equal parts, add pumpkin puree, beet juice, milk, mixed with yeast, and formed into a smooth dough, fermented two times large.

2

Pull the dough into 1cm thick rounds of the same size

3

White crust is at the bottom, followed by yellow and purple

4

Roll up the crusts as in the picture

5

Cut the dough horizontally into 2cm wide sections

6

Roll up the crusts as shown in the picture

6

Put the white crusts on top and slowly loosen them. Slowly loosen the top of the white pastry relative to the white pastry to act as a tentacle for the butterfly.

7

Hold the top third with chopsticks and clamp the ends firmly toward the center.

8

And then shaped by hand, put in a warm place to rise until double in size, steamer for 15 minutes

9

The finished product, the remaining part of the two ends, but also made the flower buns