How to make butterfly Mantou

Ingredients

300g flour

Pumpkin puree 1 small bowl

Spinach puree 1 small bowl

Yeast 3g

Moderate amount of salt

How to make butterfly Mantou

1. Add flour and yeast separately to two types of vegetable puree, then add salt and knead into a smooth dough. Seal and ferment until twice the size

2. Rub and exhaust the fermented dough, and then roll it out into a dough crust

3. Fold two dough sheets together and roll them out to form dough sheets

4. Roll it into a half finger wide roll, as shown in the figure

5. Cut into 2 centimeter wide sections again

6. Take two more pieces of dough, back to back, and use chopsticks to firmly clamp them in the middle

7. Complete the process of letting it stand for 15 minutes in sequence, followed by secondary fermentation

8. Put it into a boiling water pot and steam for 15 minutes

9. Finished product drawings

Tips

The softness and hardness of the two types of dough should be consistent, and the two types of dough skins should be rolled out with the same thickness, so I am not sure if the effect is too poor.

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